Prepare your favorite cupcake batter according to its recipe. Preheat your oven to 350°F (175°C), then place festive cupcake liners into the cupcake pan.

Using a cookie scoop, evenly distribute the cupcake batter into each liner to ensure uniform cupcake sizes.

Bake the cupcakes for approximately 17 minutes at 350°F or according to your specific cupcake recipe’s instructions. Once baked, remove from the oven and set on a cooling rack to cool for 15-20 minutes.

While cupcakes bake, melt candy melts chocolate in a microwave-safe bowl at 30% power in 30-second intervals, stirring in between, until smooth. Transfer melted chocolate into a disposable decorating bag fitted with a Wilton #4 tip.

On a piece of parchment paper, pipe antler shapes in a “Y” design using the melted chocolate. Make extra antlers to account for any that may break. Allow the chocolate antlers to dry and harden completely.

Fill disposable decorating bags fitted with Wilton #10 tips with red icing (for noses) and brown icing (for cupcake frosting). Also, fill another bag with black decorator icing fitted with a Wilton #4 tip for detailing the eyes.

Using the bag filled with brown icing, hold it vertically and swirl the icing in a clockwise motion starting from the outer edge to the center, covering the top of each cooled cupcake neatly.

Attach two chocolate antlers to each frosted cupcake. Use black icing to pipe two small dots for the eyes. Finish by piping a red icing nose at the center front of the cupcake to create the classic reindeer look.