Save to Pinterest A whimsical and festive dessert platter featuring chocolate reindeer cupcakes , gingerbread antlers , and spiced cranberry mousse. Perfect for holiday gatherings and sure to delight guests of all ages.
I first served this dessert platter at a holiday party and was amazed at how much joy it brought to guests young and old .
Ingredients
- Chocolate Reindeer Cupcakes: 120 g all-purpose flour , 40 g unsweetened cocoa powder , 140 g granulated sugar , 1 tsp baking powder , 1/2 tsp baking soda , 1/4 tsp salt , 120 ml whole milk , 60 ml vegetable oil , 1 large egg , 1 tsp vanilla extract , 120 ml hot water
- Chocolate Frosting: 100 g unsalted butter , softened , 200 g powdered sugar , 30 g unsweetened cocoa powder , 2 tbsp milk , 1/2 tsp vanilla extract
- Gingerbread Antlers: 100 g all-purpose flour , 1/2 tsp ground ginger , 1/4 tsp ground cinnamon , 1/8 tsp ground cloves , 1/8 tsp baking soda , Pinch of salt , 40 g unsalted butter , softened , 35 g brown sugar , 1 tbsp honey or molasses , 1 tbsp milk
- Spiced Cranberry Mousse: 150 g fresh or frozen cranberries , 60 g granulated sugar , 1/2 tsp ground cinnamon , 1/8 tsp ground nutmeg , 120 ml heavy cream , 100 g cream cheese , softened
- Decoration: 8 red candy-coated chocolates (for noses) , 16 candy eyes , 16 mini pretzels (optional , for extra antlers)
Instructions
- Preheat:
- Preheat oven to 180°C (350°F) . Line a muffin tin with 8 paper liners.
- Prepare Cupcakes:
- In a bowl , sift together flour , cocoa , sugar , baking powder , baking soda , and salt . In a separate bowl , whisk milk , oil , egg , and vanilla . Combine wet and dry ingredients , then gradually mix in hot water . Fill liners 2/3 full . Bake for 18 20 minutes . Cool completely.
- Chocolate Frosting:
- Beat butter until creamy . Add powdered sugar and cocoa , mixing slowly . Add milk and vanilla , then beat until fluffy.
- Gingerbread Antlers:
- Combine flour , spices , baking soda , and salt . Cream butter and sugar , then mix in honey and milk . Add dry ingredients mix until dough forms . Chill 15 minutes . Roll out to 0.5 cm thick , cut antler shapes (use a template or knife) , and bake at 180°C (350°F) for 8 10 minutes . Cool.
- Cranberry Mousse:
- Simmer cranberries , sugar , cinnamon , and nutmeg in a pan for 10 minutes until soft . Cool , then blend smooth . Whip cream to soft peaks . Beat cream cheese until smooth , fold in cranberry puree , then gently fold in whipped cream.
- Assemble:
- Frost each cupcake with chocolate frosting . Insert gingerbread antlers (or pretzels) , add candy eyes and red nose.
- Serve:
- Serve cupcakes on a platter with bowls or quenelles of cranberry mousse and extra antlers for dipping.
Save to Pinterest The whole family gathered to assemble the cupcakes , and the kids loved decorating with candy eyes and noses .
Notes
Pair with a light sparkling wine or hot chocolate . Store components separately assemble just before serving for best freshness .
Required Tools
Muffin tin , Mixing bowls , Electric mixer or whisk , Saucepan , Baking sheet , Rolling pin , Piping bag or spatula
Allergen Information
Contains wheat (gluten) , eggs , milk , and soy (in some candy decorations) . Contains nuts if using nut-based candies or decorations . Double check all candy decorations for potential allergens.
Save to Pinterest This dessert platter is sure to become a holiday tradition that brings smiles and sweet memories every year.
Common Recipe Questions
- → How do I make the gingerbread antlers sturdy?
Chilling the dough before rolling helps maintain shape. Bake until firm but not browned for easy handling.
- → Can I use fresh cranberries for the mousse?
Yes, fresh cranberries work well. Simmer until softened before blending for a smooth texture.
- → What’s the best way to decorate the cupcakes?
Frost cupcakes evenly, then gently insert gingerbread antlers and add candy eyes and noses for a festive look.
- → How do I store the components before serving?
Keep cupcakes, frosting, antlers, and mousse in separate airtight containers chilled and assemble just before serving.
- → Can I substitute gluten-free flour in this dessert?
Yes, gluten-free flour can replace all-purpose flour for a gluten-free version without affecting taste.