I bet, one of these Rudolph inspired sleigh bell-ringing sweets Mickey Reindeer Cake Pops must have lit Santa’s way to your chimney. As much fun to make as they are to eat, they are sure to go down in history.
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These Mickey reindeer cake pops bring to mind the affable sidekick, and bring to heart, the spirit of Christmas.
Though there are eight others, there was always one of Santa’s four-legged helpers who outshine the rest, Rudolph and his brilliant nose! Iconic in every way.
I thought a song dedicated to him was nice, but an adorable edible in his honor would be even better!
A hands-on project, these chocolate mickey reindeer cake pops characters are a perfect project for the family who loves to eat and play while they work.
Coated in milk chocolate from one of Americas oldest chocolatiers and finished with a classic red M&M, this bite-sized delectable is a fun alternative to Santa’s cookies and milk (hey, he likes variety too!).
Ghirardelli, named after its founder, the Italian chocolatier Donenico Ghiradelli, prides itself on being one of the oldest chocolate manufacturers in the country.
They are also known for their tedious bean selection, allowing only prime cocoa that meets their quality, and taste standards to be churned into their confections. Somewhat of a seasoned and wise Willy Wonka in the 21st century!
The batter for these Mickey reindeer cake pops is none other than Betty Crocker’s super moist chocolate cake mix which gives the balls good binding properties.
Next comes the time to deconstruct and mold them with the chocolate frosting. Feel free to tailor the level of chocolate umph you’d like your frosting to have, which begs the question, is there such a thing as too much chocolaty goodness.
You can grease your cupcake pan if you prefer, but I would suggest a small cupcake liner to maximize the yield and minimize the mess of crusted baked bits on the metal. While they bake, call in the kiddy troops to help recruit the best “Rudolph Nose Red” M&Ms in the bag and to portion off two chocolate wafer ears per reindeer.
Once the cakes are done, allow a proper amount of time for them to sit so that you save your fingers from the hot stuff. Then, get everyone involved in the crumbling of the cake!
After mixing the cake scraps with the frosting I’d suggest using a melon baller or ice cream scooper to scoop up consistent portions, but don’t fear if you are without! We’ve been using our hands up until this point and they won’t fail us here either. Besides, I think Santa himself would be unable to resist “sampling” the batter every now and again too, so I encourage it!
With its ears in place, you can see the pop start to take on that Mickey Mouse form and although you may have to part with them briefly as they freeze overnight, remember your creation is preparing for a thorough chocolate dunking very soon.
When melting chocolate, a double broiler (don’t let the name intimidate you!) is not only the best way, it’s actually a lot simpler than the name implies. And, if you are without one, a pot with a metal bowl over it will work just fine. Fill the water about halfway up, and bring it to a boil, place the metal bowl over the mouth of the pot and let it melt.
Now it’s time to give those Mickey reindeer cake pops a dip. To be honest, the hardest part is having to wait for them to cool once they’re dipped in that decadent milk chocolate.
Parchment paper is the way to go when cooling chocolate, I promise you will thank me for the next day when cleanup is a breeze!
While the top layer is warm, place the signature reindeer antlers right in-between the ear medallions and pop an M&M right in the center to finish. And if you come across any bits you find unshapely at the base of your pop, quickly get a knife under some very hot water and cut gently to shape.
And even though Santa’s not picky, I’m sure he will be picking these Mickey reindeer cake pops off one by one so prepare to wake up to an empty offering plate!
Mickey Reindeer Cake Pops
- 1 Box Betty Crocker Chocolate Cake Mix
- 1 Cup Water
- 1/2 Cup Oil
- 3 Eggs
- 2 Packages Ghiradelli Milk Chocolate Melting Wafers
- 1 Container Chocolate Frosting
- 1 Package Wilton Rudolph Reindeer Treats
- 15 Red M&M's
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. Fit a cupcake pan with cupcake liners; set aside.
- Follow package instructions and prepare the cupcakes. Fill the lined cupcake pan 3/4 full. Bake in preheated oven 21 minutes. Cool baked cupcakes on a wire rack until completely cool. Remove the liners from the cupcakes. Place about 5 cakes at a time in a large bowl. Crumb the cakes, with your hands, until you have fine crumbs. Mix 1-2 Tablespoons prepared frosting into crumbs until mixture resembles cookie dough mixture.
- Use a small cookie scoop, portion out the dough and roll into a ball with your hands. Insert 2 Ghiradelli chocolate wafers where ears belong. Repeat with remaining cupcakes and chocolate wafers/ears. Place finished cake balls on prepared baking sheet and freeze overnight.
- Melt the second package of chocolate wafers in a double boiler. When completely melted, carefully peel cake balls from parchment paper. Dip the whole cake ball into melted chocolate. Very gently, shake off excess chocolate then place back on lined baking sheet. Insert 2 antlers into the top of the head. Place a red M&M where nose should be. Allow chocolate to harden.
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