Ingredients
Units
Scale
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 large eggs
- 3/4 cup sugar
- 1 tsp vanilla extract
- 1/2 cup hot water
- 1/2 cup unsalted butter (for frosting)
- 2 cups powdered sugar
- 1/3 cup cocoa powder (frosting)
- 2-3 tbsp heavy cream
- Candy eyes
- Mini pretzels
- Red or brown M&M's
- Chocolate wafers
Instructions
- Preheat oven to 350°F and line a muffin pan with cupcake liners.
- Mix dry ingredients in one bowl: flour, cocoa, baking soda, and salt.
- In another bowl, mix buttermilk, oil, eggs, sugar, and vanilla.
- Combine wet and dry ingredients. Add hot water last and mix until smooth.
- Fill liners 2/3 full and bake for 18–22 minutes. Let cool completely.
- Prepare frosting: beat butter, then add powdered sugar and cocoa.
- Add cream gradually until frosting reaches desired consistency.
- Frost cupcakes using a piping bag or spoon.
- Decorate with pretzels (antlers), M&M’s (nose), eyes, and wafers (ears).
Notes
- Use gluten-free flour for an allergy-friendly version.
- Add peppermint extract for a holiday twist.
- Store decorated cupcakes for up to 2 days at room temperature.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 290
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg