Reindeer Clotted Cream Chocolate Cupcakes
December 3, 2025
Serves
The easiest festive cupcakes you’ll make all season – rich, fudgy, and impossibly soft thanks to our Cornish clotted cream in both the batter and the frosting. Adding clotted cream gives a deeper chocolate flavour, a softer crumb and a luxuriously silky finish with zero fuss. Cute, reliable, always a hit.
Recipe by Jemma Loi.
Reindeer Clotted Cream Chocolate Cupcakes
Serves: 10-12 cupcakesMethod
Step 1
Heat oven to 170C and line a 12 hole cupcake tray.
Step 2
Beat the butter and sugar until creamy, then mix in the eggs and vanilla.
Step 3
Add the clotted cream (it may look a little split, that’s fine).
Step 4
Whisk the flour, cocoa, baking powder and salt together, then fold into the mixture.
Step 5
Add 2-3 tbsp milk until the batter drops easily from a spoon.
Step 6
Fill the cases and bake for 18-20 minutes, then cool completely.
Step 7
For the frosting: beat the butter until smooth, then add icing sugar, cocoa, salt and vanilla.
Step 8
Mix in the clotted cream until thick and glossy. Add a splash of milk only if needed.
Step 9
Pipe a tall swirl on each cupcake and decorate with candy eyes, a red Smartie nose and pretzel antlers.
Step 10
Want to explore more Christmas recipes? Discover all of our festive recipes here.
Ingredients
Chocolate Clotted Cream Cupcakes:
- 100g softened butter
- 150g caster sugar
- 2 eggs
- 100g Trewithen Cornish clotted cream
- 120g plain flour
- 40g cocoa powder
- 1 tsp baking powder
- Pinch of salt
- 2-3 tbsp milk
- 1tsp vanilla extract
Chocolate Clotted Cream Frosting:
- 150g Trewithen Cornish clotted cream
- 200g unsalted butter, softened
- 300g icing sugar
- 40g cocoa powder
- 1 tsp vanilla extract
- Pinch of salt
- 1-2 tbsp milk (only if needed)
Reindeer Decorations:
- Red smarties (noses)
- Candy eyes or chocolate chips
- Mini pretzels (antlers)
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