Save 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.
My family looks forward to this dessert every year as a centerpiece of our holiday feast. Baking and assembling it together has become a cherished tradition.
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 Oven:
- 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 to 20 minutes. Cool completely.
- Make Frosting:
- Beat butter until creamy. Add powdered sugar and cocoa mixing slowly. Add milk and vanilla then beat until fluffy.
- Prepare 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 and bake at 180°C (350°F) for 8 to 10 minutes. Cool.
- Make 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 Cupcakes:
- 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 Sharing this dessert has brought my family many joyous holiday memories and laughter over creative decoration fails and successes.
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 This dessert platter brings a festive spirit and delicious variety to your holiday table in just over an hour.
Recipe FAQ Section
- → How do I keep the gingerbread antlers from breaking?
Ensure the dough is chilled before rolling out and handle the antlers gently after baking. Store them in an airtight container to maintain crispness.
- → Can I substitute the cranberries in the mousse?
Yes, fresh or frozen raspberries can be used as an alternative for a slightly different tartness and color.
- → What is the best way to assemble the platter for serving?
Arrange the frosted cupcakes with gingerbread antlers on a platter, and serve the spiced cranberry mousse in small bowls or quenelles alongside for dipping.
- → How can I make this suitable for a gluten-free diet?
Replace all-purpose flour with a gluten-free flour blend in both cupcakes and antlers, ensuring the blend contains xanthan gum for structure.
- → How long can the elements be stored before serving?
Store each component separately in airtight containers. Cupcakes and frosting can last 2-3 days refrigerated; mousse for up to 2 days; gingerbread antlers stay crisp for several days at room temperature.