Chocolate Reindeer Cupcakes

Prep Time

25 x minutes + cooling


12 x Peoples

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 Christmastime.


  • 240ml plant-based milk
  • 2 tsp lemon juice
  • 1 tsp vanilla essence
  • 80g sunflower oil
  • 240g plain or GF plain flour
  • 30g cocoa powder
  • 100g caster sugar
  • 1 tsp espresso powder, optional
  • 1 tsp bicarbonate of soda
  • 100g Tangy Clementine chocolate, chopped
  • 180g vegan butter/margarine
  • 360g icing sugar
  • 40g cocoa powder




1. Preheat the oven to 160Fan/180*C and line a muffin tray with 12 cases.

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.

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

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

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

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