Rudolph cupcakes

Rudolph cupcakes

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(4 ratings)


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Cooking time

Prep: 35 mins Cook: 30 mins Plus cooling

Skill level



Makes 12

Get the kids into the kitchen to decorate these individual chocolate sponges with frosting and sweets

Nutrition and extra info

  • Freeze un-iced
Nutrition info

Nutrition per cake

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  • 200g butter, cubed
  • 200g plain chocolate, broken into squares
  • 200g light soft brown sugar
  • 2 large eggs, beaten
  • 1 tsp vanilla extract
  • 250g self-raising flour

For the icing

  • 200g plain chocolate, broken into squares
  • 100ml double cream, not fridge-cold
  • 50g icing sugar

For the reindeers

  • 12 large milk chocolate buttons (we used Cadbury Dairy Milk Giant Buttons)
  • 24 white chocolate buttons
  • 12 red Smarties
  • black icing pens
  • mini pretzels, carefully cut in half horizontally

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  1. Get started: Heat oven to 160C/140C fan/gas 3. Line a 12-hole muffin tin with paper cases. Gently melt the butter, chocolate, sugar and 100ml hot water together in a large saucepan, stirring occasionally. Set aside to cool a little while you weigh the other ingredients.
  2. Make your cakes: Stir the eggs and vanilla into the chocolate mixture. Put the flour in a large mixing bowl, and stir in the chocolate mixture until smooth. Spoon into the cases until just over three-quarters full. Bake on a low shelf in the oven for 20-22 mins. Leave to cool.
  3. Ice the tops: To make the icing, melt the chocolate in a heatproof bowl over a pan of barely simmering water. Once melted, turn off the heat, stir in the double cream, sift in the icing sugar and mix well. When spreadable, top each cake with some icing.
  4. Have fun decorating: Position a milk chocolate button on top of each cake, then 2 white chocolate buttons above it. Use a little icing as glue to stick a red Smartie onto the milk chocolate button for a nose. Then use your icing pens to draw black dots on the white buttons for eyes. Stick 2 pretzel top halves into the top of each cake for antlers, and stick the bottom half of a pretzel under the Smartie for a mouth. These cakes will keep in a sealed container for up to 3 days, but we doubt they’ll last that long!

Recipe from Good Food magazine, December 2012

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sarahdrew8's picture
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These did take a little longer in the oven than stated. However they looked brilliant when decorated - my 10 year old daughter loved doing this - and they tasted lovely. Pretzels went soft in icing though!

crystaltips's picture
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Very moist cakes, a little on the rich side I reduced the amount of chocolate and cream used for the topping to lighten them up a bit. I did think of using smaller cake papers but wondered how I would fit the face on!

rosenstielj's picture
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Enjoyed making these for the school Advent Tea. Used smaller cake cases and got twenty cakes out of them. Tasted nice and moist.

mcculloa's picture

Good fun to make, though I found them a little dry and crumbly not sure what I did wrong. Sold well at the school fair though!!

susansaunders's picture

Disaster and I'm used to making cakes! No where near cooked after the time stated and therefore sunk. Didn't even get to decorating stage! Maybe will try with another cake recipe and use the decorating idea.