Shop Ingredients 
Reindeer Cupcakes
Prep: 45 minutes plus cooling
Bake: 18 minutes • Serves: 24
1 package (15.25 ounces) devil’s food cake mix
1 package (3.9 ounces) chocolate instant pudding & pie filling
4 PICS large eggs
1-1/4 cups PICS whole milk
1/2 cup PICS vegetable oil
1 cup PICS unsalted butter (2 sticks), softened
2 cups PICS powdered sugar, sifted
2 teaspoons PICS vanilla extract
1 cup PICS semisweet chocolate chips, melted and cooled
48 candy eyeballs
48 PICS mini pretzel twists
24 brown and red candy-coated chocolate candies
1.Preheat oven to 350°. Line 2 standard-size muffin pans with baking cups. In large bowl, beat cake mix, pudding mix, eggs, milk and oil with mixer on medium speed 2 minutes; with rubber spatula, scrape bottom and sides of bowl. Fill baking cups 2/3 full with batter; bake 18 minutes or until toothpick inserted in center of cupcakes comes out with a few crumbs attached. Cool cupcakes in pan on wire rack 10 minutes; transfer to wire rack and cool completely. Makes 24 cupcakes.
2.In large bowl, beat butter with mixer on medium speed until smooth. Add powdered sugar; beat until light and fluffy, scraping bowl occasionally. Add vanilla extract; beat until incorporated. Add melted chocolate; mix on low speed until well incorporated, scraping bowl occasionally. Increase speed to medium; beat 5 minutes or until frosting is creamy. Makes about 3-1/2 cups frosting.
3.Frost top of each cupcake with 2 tablespoons frosting.
4.Place 1 vanilla wafer slightly off-center on 1 side of each cupcake; add 2 eyeballs above each wafer. For antlers, press bottom sides of pretzel twists into frosting over each eyeball. For nose, dot wafer with frosting and press candy-coated chocolate piece into frosting.
Approximate nutritional values per serving (1 cupcake):
307 Calories, 17g Fat (8g Saturated), 50mg Cholesterol, 261mg Sodium,
38g Carbohydrates, 1g Fiber, 25g Sugars, 24g Added Sugars, 3g Protein