Christmas cupcakes recipe
 Christmas cupcakes are perfect for baking with children or for parties and bake sales. These easy reindeer cupcakes are great for the festive season and will become a family favourite in no time. 125g/4½oz butter, softened175g/6oz caster sugar2 free-range eggs200g/7oz self raising flour2 tbsp cocoa powder100ml/3½fl oz milk100g/3½oz dark chocolate (70% cocoa solids), melted2 tbsp Irish cream liqueur (optional) 125g/4½oz butter, softened 175g/6oz caster sugar 2 free-range eggs 200g/7oz self raising flour 2 tbsp cocoa powder 100ml/3½fl oz milk 100g/3½oz dark chocolate (70% cocoa solids), melted 2 tbsp Irish cream liqueur (optional) 50g dark chocolate, chopped3 tbsp double cream 50g dark chocolate, chopped 3 tbsp double cream giant chocolate buttonscrisp-coated chocolates (such as Smarties or M&Ms)mini pretzelsblack writing icingmini marshmallows, sliced giant chocolate buttons crisp-coated chocolates (such as Smarties or M&Ms) mini pretzels black writing icing mini marshmallows, sliced Method Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tray with paper cases.Beat the butter and sugar together until light and creamy. Gradually beat in the eggs until well combined. Sift in the flour and cocoa powder and mix until combined. Fold in the milk, melted chocolate and Irish cream liqueur, if using. Spoon the mixture into the muffin cases and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack.For the icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate has melted. Whisk the mixture until smooth and set aside to cool slightly.To decorate the cupcakes, spread the icing over the top of the cupcakes. Spoon the remaining icing into an icing bag fitted with a small nozzle.Press a chocolate button onto the cake as a nose, then stick a crisp-coated chocolate on top using a little icing. Stick on two slices of marshmallows as the eyes, and use the black writing icing for the pupils. Stick on the pretzels as the ears. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tray with paper cases. Preheat the oven to 170C/325F/Gas 3. Line a 12-hole muffin tray with paper cases. Beat the butter and sugar together until light and creamy. Gradually beat in the eggs until well combined. Sift in the flour and cocoa powder and mix until combined. Fold in the milk, melted chocolate and Irish cream liqueur, if using. Beat the butter and sugar together until light and creamy. Gradually beat in the eggs until well combined. Sift in the flour and cocoa powder and mix until combined. Fold in the milk, melted chocolate and Irish cream liqueur, if using. Spoon the mixture into the muffin cases and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack. Spoon the mixture into the muffin cases and bake for 20-25 minutes, or until well risen and lightly firm to the touch. Remove the cakes from the tin and set aside to cool on a cooling rack. For the icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate has melted. Whisk the mixture until smooth and set aside to cool slightly. For the icing, heat the chocolate and cream in a saucepan over a low heat until the chocolate has melted. Whisk the mixture until smooth and set aside to cool slightly. To decorate the cupcakes, spread the icing over the top of the cupcakes. Spoon the remaining icing into an icing bag fitted with a small nozzle. To decorate the cupcakes, spread the icing over the top of the cupcakes. Spoon the remaining icing into an icing bag fitted with a small nozzle. Press a chocolate button onto the cake as a nose, then stick a crisp-coated chocolate on top using a little icing. Stick on two slices of marshmallows as the eyes, and use the black writing icing for the pupils. Stick on the pretzels as the ears. Press a chocolate button onto the cake as a nose, then stick a crisp-coated chocolate on top using a little icing. Stick on two slices of marshmallows as the eyes, and use the black writing icing for the pupils. Stick on the pretzels as the ears.