Go Back
+ servings
Print Recipe Pin Recipe
No ratings yet

Rudolph Cupcakes

Could these be the cutest, most delicious Rudolph Cupcakes Ever? Triple chocolate cupcakes that include a chocolate oil based sponge and creamy chocolate buttercream that is then dipped into a pool of dark chocolate. This indulgent cupcake is then decorated in full festive style with pretzel antlers, edible eyes and that all important red nose. 
Prep Time20 mins
Cook Time20 mins
Decorating time20 mins
Total Time1 hr
Course: Cupcakes, Dessert, Snacks
Keyword: Chocolate, Chocolate Cake, christmas, Cupcakes, Rudolph
Servings: 12
Author: mykitchendrawer


For the chocolate cupcakes

  • 100 g plain flour
  • 50 g cocoa powder
  • 3/4 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 large eggs room temperature
  • 100 g golden caster sugar
  • 100 g light brown sugar
  • 80 ml vegetable oil
  • 2 tsp vanilla extract
  • 120 ml buttermilk or sour cream

For the Chocolate Buttercream

  • 250 g icing sugar
  • 400 g butter softened
  • 50 g cocoa powder
  • 1 tsp vanilla extract

To decorate

  • 200 g Dark Chocolate melted
  • 24 edible eyes
  • 12 pretzels halved
  • 12 red Smarties or M&Ms


For the chocolate cupcakes

  • Preheat the oven to 170°C and line a 12 hole cupcake tray with cupcake cases
  • In a medium bowl, whisk together the flour, cocoa powder, baking powder, bicarbonate of soda and salt until well combined then leave to one side.
  • In a separate bowl, whisk together both sugars with the eggs and oil and mix until combined well.
  • Add half the dry mixture into the wet mixture and fold it together. Add the buttermilk then add the remaining dry mixture and fold through again until just combined. Be careful not to over mix, you only want to mix until you can no longer see any flour bits.
  • Spoon or pour the mixture to fill the cupcake cases half way. Be careful not to over fill the cases as this could cause them to rise too high and over flow.
  • Give the cupcake tin a tap on the work surface to remove any big air bubbles then bake in the centre of the oven for 19-21 minutes until well risen and springy to touch. When baked leave the cupcakes to cool in the tins for a few minutes, the remove and leave them to cool on a wire rack.

For the chocolate buttercream

  • In a medium bowl, add the butter and beat it to soften a little
  • Add the icing sugar and cocoa powder gradually until it all comes together. Keep beating until its light and creamy. Add a splash of milk if you think it feels too stiff and beat that through well.

To decorate

  • Fit a piping bag with a open star piping nozzle and fill it with the chocolate buttercream. Pipe generous swirls on top of each cupcake then put the cupcakes in the fridge or freezer until the buttercream is hard.
  • Melt 150g of the chocolate down gently in a microwave or in a bowl set over a pan of simmering water. Then remove from the heat and add in the remaining 50g and stir that through until completely melted. Leave to cool for 5 minutes then pour it into a wide and deep container such as a short glass or mug. Anything that is wide enough for the cupcake it dip completely into.
  • Remove the cupcakes from the fridge or freezer, then take one cupcake and dip the buttercream into the chocolate all the way until its fully coated.
  • As the buttercream has been chilled the chocolate will begin to set quickly so work one cupcake at a time and decorate immediately with halved pretzels for antlers, two edible eyes and a red nose to finish.
  • Serve immediately or keep in an airtight container for up to 4 days.


Freezing and Storing
You can make the cupcake sponge ahead of time and they will keep well for 4 days or frozen for up to 3 months.
Tried this recipe?Mention @mykitchendrawer or tag #mykitchendrawer!