Peppermint Mocha Reindeer Cupcakes
These Peppermint Mocha Reindeer Cupcakes feature a moist, protein-packed base, creamy frosting, and whimsical reindeer toppers made with strawberries, chocolate, and pretzels. A festive treat perfect for the holiday season!
Servings: 6 cupcakes
Ingredients
Peppermint Mocha Cupcake Ingredients:
- 2 1/2 tbsp full fat coconut milk
- 1/3 cup melted coconut oil
- 3 eggs
- 1/3 cup maple syrup
- 1/2 tsp vanilla extract
- 1/4 tsp peppermint extract
- 1/4 cup peppermint mocha protein powder
- 1 tbsp cacao powder
- 1 tsp baking powder
- 1/3 cup coconut flour
Frosting ingredients:
- 8 oz cream cheese
- 3 tbsp grass-fed butter melted
- 3 tbsp maple syrup
Reindeer ingredients:
- 1/2 cup dark chocolate melted (you may need to add 1-2 tsp of coconut oil to thin it out)
- 12 candy eyes
- 6 red candies
- 6 mini pretzels cut in half
Instructions
Prepare the Cupcakes
- Preheat your oven to 350°F and line a muffin tin with 6 cupcake liners.
- Blend the coconut milk, coconut oil, eggs, maple syrup, vanilla, and peppermint extract until smooth.
- Add in the protein powder, cacao powder, baking powder, and coconut flour. Blend until combined.
- Distribute the batter evenly between liners and bake for 20 minutes or until a toothpick comes out clean.
Make the Frosting
- Blend cream cheese, melted butter, and maple syrup until smooth.
- Add natural food dye for a festive touch if desired.
Create the Reindeer Toppers
- Dip each strawberry into melted dark chocolate, ensuring full coverage.
- Tap off excess chocolate, attach candy eyes and a red candy nose, and refrigerate to set.
- Once set, insert pretzel halves as antlers.
Assemble
- Once cupcakes are cool, frost generously.
- Top each cupcake with a reindeer strawberry.