Ultimate Chocolate Reindeer Cupcakes

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 12 Chocolate peanut butter cups

• Baking & Spices

  • 1/2 tsp Baking soda
  • 3/4 cup Bread flour
  • 1 oz Dutch processed cocoa
  • 3/4 cup Granulated sugar
  • 1/2 tsp Salt
  • 12 oz Semi-sweet chocolate
  • 3 oz Semi-sweet or bittersweet chocolate
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 6 tbsp Vegetable oil
  • 2 tsp White vinegar

• Drinks

  • 3/4 cup Coffee, hot
  • 24 Malted milk balls, small

• Dairy

  • 1 cup Heavy whipping cream

• Desserts

  • 12 Candies, large red
  • 24 Candy canes, small
  • 24 Candy eyes
  • 2 oz Milk chocolate or light cocoa candy melts

Found on hungryhappenings.com

Description

Ingredients

• 3 ounces semi-sweet or bittersweet chocolate, finely chopped
• 1 ounce (1/3 cup) Dutch-processed cocoa
• 3/4 cup hot coffee
• 6 tablespoons vegetable oil
• 2 large eggs
• 2 teaspoons white vinegar
• 1 teaspoon vanilla extract
• 3/4 cup granulated sugar
• 3/4 cup (4 1/8 ounce) bread flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 12 ounces semi-sweet chocolate finely chopped
• 1 cup heavy whipping cream
• 2 ounces melted milk chocolate or light cocoa candy melts
• 12 chocolate peanut butter cups
• 12 large red candies (candy melt wafers or mega sized candy coated chocolates)
• 24 candy eyes (1/2 inch round)
• 24 small malted milk balls
• 24 small candy canes

Directions

• Preheat oven to 350 degrees F (325 for dark cupcake pans)
• Line a cupcake pan with 12 wrappers.
• _
• Pour finely chopped chocolate and cocoa powder into a large mixing bowl.
• Add hot coffee and stir until chocolate melts.
• Place in the refrigerator to cool for about 20 minutes.
• Once cooled, whisk in oil, eggs, white vinegar, and vanilla extract.
• In a separate bowl whisk together the sugar, flour, baking soda, and salt.
• Add it to the chocolate bowl and whisk until smooth.
• Equally divide batter among 12 cupcake wrappers.
• Bake the cupcakes for 20-22 minutes until they are set around the edges and puffed in the middle.
• Allow them to cool completely.
• _
• Place chopped chocolate in the bowl of a food processor.
• Pulse until chocolate is fine crumbs.
• Heat heavy whipping cream in a small saucepan over medium heat.
• Stir often until it just comes to a boil.
• Pour the hot cream over the chocolate, put lid on the food processor bowl, and let sit for 2-3 minutes.
• Pulse for 3 seconds.
• Remove lid and scrape down the sides and bottom of the food processor bowl.
• Return lid and pulse for 5 more seconds until smooth.
• Pour into a mixing bowl and allow to cool for about an hour.
• Beat using an electric mixer until fluffy.
• Pipe in big swirls over cooled cupcakes.
• _
• Use melted chocolate to attach two jumbo candy eyes and a red nose to each peanut butter cup.
• _
• Attach to the top of the frosted cupcake.
• Attach two small malted milk balls to the cupcakes just above the wrappers and on either side of the peanut butter cup.
• Insert two candy canes into the frosting behind the peanut butter cups to create antlers.