Line a cupcake pan with paper liners and preheat the oven to 180c/160c (fan)/ Gas Mark 4. Place all the cupcake ingredients in a large bowl and beat together until the cake mixture is even and well combined.
Divide the mixture between the paper cases and bake in the oven for 20 minutes until golden and springy to the touch.
Transfer the cupcakes to a wire rack and allow to cool fully.
Beat together the Stork with Butter, icing sugar and 10g of the cocoa powder until the mixture is smooth and well mixed to make the frosting. Split the frosting into two bowls dividing it into 2/3rds and 1/3rd.
To the larger portion add a further 25g of cocoa powder and beat well. Cover the tops of the cupcakes using the darker chocolate frosting, spreading with a knife.
Add a spoonful of the lighter frosting to each and spread with a palette knife or the back of a spoon to create the reindeer’s muzzle.
Mix the 25g icing sugar with a few drops of water to create a thick icing. Add drops of icing to form 2 eyes on each.
Add a chocolate drop to each eye for the pupils and add a small white dot to chocolate drop for the detail.
Add a red chocolate candy button nose and 2 pretzels for the antlers to each reindeer.
- Temperature: 180°C/160°C fan/ Gas mark 4 oC
- Baking time:
- Serves: 12