• Ingredients for Reindeer Cupcakes

Ingredients for Chocolate Cupcake:

• - 120 g boiling water
• - 160 g all-purpose flour
• - 200 g granulated sugar
• - 50 g dutch processed cocoa powder
• - 1 teaspoon instant espresso powder optional
• - ½ teaspoon baking powder
• - ½ teaspoon baking soda
• - ½ teaspoon salt
• - 120 g sour cream 18%, room temperature
• - 75 g vegetable oil
• - 2 large eggs room temperature
• - 1 ½ teaspoon vanilla extract

Explanation of Ingredients:

• - Boiling Water 120 g: The boiling water is used to enhance the richness and dissolve the cocoa powder, creating a smooth and chocolatey batter.
• - All-Purpose Flour 160 g: All-purpose flour serves as the base for the cupcakes, providing structure and texture.
• - Granulated Sugar 200 g: Granulated sugar sweetens the cupcakes and contributes to their moistness and tenderness.
• - Dutch Processed Cocoa Powder 50 g: Dutch processed cocoa powder adds the deep chocolate flavor and color to the cupcakes.
• - Instant Espresso Powder 1 teaspoon, optional: Espresso powder, if used, intensifies the chocolate flavor, making it richer.
• - Baking Powder ½ teaspoon, Baking Soda (½ teaspoon), Salt (½ teaspoon): These leavening agents and salt ensure the cupcakes rise and achieve the right texture.
• - Sour Cream 120 g, 18%, room temperature: Sour cream provides moisture, tenderness, and a slight tang to the cupcakes.
• - Vegetable Oil 75 g: Vegetable oil adds moisture and ensures the cupcakes remain soft.
• - Eggs 2, room temperature: Eggs act as binding agents and contribute to the cupcakes' structure.
• - Vanilla Extract 1 ½ teaspoon: Vanilla extract enhances the overall flavor of the cupcakes.

Ingredients for Chocolate Buttercream:

• - 100 g dark chocolate
• - 75 g heavy cream
• - 100 g butter cool room temperature
• - 175 g powdered sugar
• - 10 g dutch processed cocoa powder
• - 1 teaspoon vanilla extract

Explanation of Ingredients:

• - Dark Chocolate 100 g: Dark chocolate is used to create a rich and velvety chocolate buttercream.
• - Heavy Cream 75 g: Heavy cream is combined with the dark chocolate to make a luscious ganache.
• - Butter 100 g, cool room temperature: Butter adds a creamy and rich texture to the frosting.
• - Powdered Sugar 175 g: Powdered sugar sweetens the buttercream and gives it a smooth consistency.
• - Dutch Processed Cocoa Powder 10 g: Dutch processed cocoa powder enhances the chocolate flavor and color of the frosting.
• - Vanilla Extract 1 teaspoon: Vanilla extract complements the chocolate flavor and adds depth to the frosting.’

Decorations:

• - Pretzels cut in half
• - Red sprinkles for the nose
• - Candy eyes