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By Nourishing Amy

Chocolate Reindeer Cupcakes

timerPrep Time: 25

groupsServes: 12 People

Light and fluffy double chocolate cupcakes (chocolate batter studded with more chocolate chunks) decorated with thick chocolate frosting and a reindeer face: pretzels, edible eyes and cranberries! Naturally vegan, with a gluten-free option, these are easy and fun to make at Christmas time.


1 cup plant-based milk

2 tsp lemon juice

1 tsp vanilla essence

⅓ cup sunflower oil

2 cups plain or GF plain flour

2 tbsp cocoa powder

½ cup sugar

1 tsp espresso powder, optional

1 tsp baking soda

1¼  Divine Dark Chocolate with Ginger and Orange bar, chopped

¾ cup vegan butter/margarine

1 ¾ cup powdered sugar

¼ cup cocoa powder


Step 1

Preheat the oven to 350*F and line a muffin tray with 12 baking cups.

Step 2

Stir together the plant-based milk and lemon juice and leave for 5 minutes to curdle. Stir in the vanilla essence and sunflower oil.

Step 3

Sift the flour and cocoa powder into a large mixing bowl and whisk in the sugar, espresso powder and baking soda. Pour the wet mixture into the bowl and whisk to a smooth batter.

Step 4

Fold in the chopped chocolate and divide between the 12 cups, filling about 2/3 full. Bake for 16-18 minutes until an inserted skewer comes out clean and they’re springy to touch.

Step 5

Allow to cool for 10 minutes, remove from the pan and cool fully on a wire rack.

Step 6

Make the frosting by blending or beating with an electric whisk all the ingredients to a thick and smooth frosting.

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