We've got the perfect festive activity for the kids this Christmas, with these fun, plant-based chocolate reindeer cupcakes. The recipe is super easy thanks our organic, gluten-free Chocolate Cake mix. Simply bake it into cupcakes and prepare your decorations as follows.

Whip up a batch of your favourite chocolate frosting (we've shared ours below). Cut some mini pretzels into antlers, have some jaffas (or round red sweets) for the nose, and some edible candy eyeballs.

Make sure your chocolate frosting is reasonably stiff so that you can pile it high to create the reindeer head - and the more rustic the better, so that it resembles reindeer fur!

Watch our how-to video here: watch video

Chocolate Reindeer Cupcakes

Serves: 12 cupcakes
Prep time: 20 minutes Cook time: 30 minutes

1 Halo & Swoon Chocolate Cake

1 1/4 cup (315g) plant milk, at room temperature

1/2 cup (110g) coconut oil, melted

1 batch chocolate frosting

gluten-free mini pretzels for the antlers

jaffas (or round red ball sweets) for the nose

candy eyeballs

1. Preheat oven to 150°C fan bake, either line some cupcakes moulds with paper cups or use a silicone cupcake pan.

2. Place chocolate cake mix in a bowl, add milk and coconut oil, then stir with a whisk until smooth.

3. Pour into cupcake holes.

4. Bake cupcakes in the centre of the oven for 30 minutes, or until a skewer comes out clean.

5. While cupcakes are cooling, make a batch of chocolate frosting (see note below).

6. Decorate cupcakes with frosting, pretzel antlers, red noses and candy eyes. See our how-to video above for instructions.

Whipped Vegan Ganache Frosting

200ml coconut milk

200g chocolate

1. Break the chocolate into pieces and place in a heat proof bowl.

2. Heat the milk until steaming then pour over chocolate. Allow to stand 5 minutes, then whisk until smooth. 

3. Place ganache in the fridge for 10-15 minutes, and when it's just started to set around the edges and becomes thick, whisk on high speed until thick and fluffy.

4. If the ganache sets before you can whisk it, simply place the bowl over a pot of steaming water to gently soften it again.

5. Store any leftover ganache in the fridge for up to 2 weeks.