To make the cupcakes:

Cup of Yum
1. Preheat oven to 350°F and prepare cupcake pan. (We love these reusable non-stick silicon baking cups!)
2. Prepare cake mix according to directions on the back of the box.
3. Pour batter into the cupcake liners, about 3/4 of the way full. (We use an ice cream scoop for for this step because it's just about exactly the right amount).
4. Bake for about 21 minutes, or until a toothpick inserted into cupcake comes out clean.
5. Remove from oven and allow to cool completely.

To decorate:

1. Prepare a cookie sheet by covering it with parchment paper. On the parchment paper, use an edible marker to draw the outline of 24 antlers.
2. Melt the black candy melts using a double boiler. (You can also melt in the microwave, but be sure to use a microwave safe bowl and only heat in 15 second increments, stirring until smooth).
3. Pour melted black candy into a piping bag and use to fill in the antler outlines you drew. (Note: If you don't have an edible marker at home, you can totally freehand your antlers too. Tracing an outline simply helps keep them the right size.)
4. Once you've created all the antlers, place cookie sheet into fridge for candy to harden.
5. Repeat the melting process with milk chocolate wafers. Dip the top of each cupcake into the melted chocolate. Carefully shake off excess chocolate and set cupcakes upright.
6. Allow cupcakes to set for about 2 minutes before putting on the reindeer faces.
7. Gently press a red M&M into the center on the cupcake for the reindeers nose.
8. Place two large edible eyes above the nose.
9. Using a knife, make two indentions into the cupcakes where the antlers go (about 1/2" deep).
10. Carefully peel off the antlers from the wax paper and slide into the indentions.