Ingredients

• 100g dark chocolate
• 1 cup (250ml) water
• 125g butter, softened
• 1 1/4 cups (255g) brown sugar
• 3 eggs
• 1 1/2 cups (225g) self-raising flour
• 1/2 cup (75g) plain flour
• 1/4 cup (30g) cocoa powder
• 36 large pretzels
• 18 white chocolate buttons
• 18 red M&M’s
• 36 green M&M’s
• Chocolate piping gel

Chocolate buttercream

• 125g butter, softened
• 3 cups (600g) icing sugar mixture
• 1/3 cup cocoa powder
• 2 tablespoons milk

Method

• Step 1 Preheat oven to 160C. Line eighteen 1/3 cup (80ml) muffin pans with paper cases.
• Step 2 Combine the chocolate and water in a medium saucepan over low heat. Cook, stirring, for 5 minutes or until chocolate melts and mixture is smooth. Set aside to cool completely.
• Step 3 Use an electric mixer to beat the butter and sugar until pale and creamy. Add the eggs, one at a time, beating well after each addition. Add the combined flours, cocoa powder and chocolate mixture, in batches, and stir to combine. Divide evenly among the lined pans.

• Step 4 Bake in preheated oven for 20 minutes or until a skewer inserted in the centres comes out clean. Transfer to a wire rack to cool completely.
• Step 5 To make the buttercream, use an electric mixer to beat the butter until very pale. Gradually add the icing sugar, cocoa and milk, in batches, beating well between each batch.
• Step 6 Spread icing evenly over each cupcake. Arrange the pretzel on each cupcake to create antlers. Place a white chocolate button on the opposite side to create a nose. Use the piping gel to attach the red M&M’s to create a red nose. Arrange green M&M’s for eye, and top with chocolate piping gel for pupils. Place on a serving platter to serve.