Rudolph Cupcakes

Rudolph Cupcakes

Makes 12

Why not get the family involved making my delicious and fun chocolate and caramel cupcakes? I could not resist these fun Santa Party cups on the Party Pieces website, and what better way to use them than to create Santa with his reindeer!


For the cupcakes

2 tablespoons cocoa powder

175g unsalted butter, really soft

175g self-raising flour

1 tsp baking powder

3 large eggs, lightly beaten

175g caster sugar

1 tsp vanilla extract

12 cupcake cases


For the Caramel buttercream:

320g unsalted butter, softened in cubes

400g icing sugar, sifted

Piping bag, fitted with medium (star) nozzle

6-7 tablespoons caramel sauce plus 12tsp for the filling

½ tsp fine salt

1 tsp vanilla extract


To decorate:

Chocolate mint sticks or Matchmakers

Red sweets (I used jellybeans)

Brown mini beans



Preheat the oven to 180°C/ Fan 160/ 350°F / Gas Mark 4

Place the cupcake case into a cupcake tin. Mix the cocoa powder with 2½ tablespoons of boiling water until a smooth paste in a cup or a small bowl and set aside.

Into the bowl of an electric mixer or a large bowl (and use an electric whisk), sift the flour and baking powder. Add in the butter, the sugar, vanilla and pour over the cooled cocoa mixture.

Whisk everything together until well blended (don’t over mix) and divide evenly between the cupcake cases.

Bake for 15-20mins or until the cakes are well risen and spring back to the touch. Leave to cool in the tin for a couple of minutes then remove to a wire rack. When the cakes are cool, remove the centre of each using an apple corer or a sharp knife and place 1 tsp of caramel sauce into the centre. Replace the cake “plug”.

To make the buttercream, cream the butter and icing sugar for about 5 minutes until fluffy using an electric whisk and finally fold in the caramel, salt and vanilla. Pipe the buttercream onto the cupcakes using the piping bag.

Finally decorate with the mint stick for Rudolph’s antlers and little sweets for his eyes and nose!


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