• 24servings

Rate this recipe:

Nutrition Info . . .


Ingredients Jump to Instructions ↓

  1. 1 package (18-1/4 ounces) chocolate cake mix, plus ingredients to prepare mix

  2. 1/4 cup (1/2 stick) butter, softened

  3. 4 cups powdered sugar

  4. 5 to 6 tablespoons brewed espresso

  5. 1/2 cup (3 ounces) semisweet chocolate chips, melted

  6. 1 teaspoon vanilla

  7. Dash salt

  8. 24 pretzel twists, broken in half

  9. Assorted candies for decoration

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Line 24 standard (2-1/2-inch) muffin pan cups with paper baking cups.

  2. Prepare cake mix according to package directions. Spoon batter into prepared muffin cups, filling 2/3 full. Bake 15 to 20 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes . Remove cupcakes to racks; cool completely.

  3. Beat butter in large bowl with electric mixer at medium speed until creamy. Gradually add powdered sugar and 4 tablespoons espresso; beat until smooth. Add melted chocolate, vanilla and salt; beat until well blended. Add remaining espresso, 1 tablespoon at a time, until frosting is of desired spreading consistency.

  4. Frost cooled cupcakes with frosting. Decorate with broken pretzel pieces for antlers and assorted candies for reindeer faces.


Send feedback