Preheat your oven to 350°F. Line a cupcake pan with festive cupcake liners. Using a cookie scoop, evenly portion the cupcake batter into the liners.

Bake for approximately 17 minutes or until a toothpick inserted into the center comes out clean.

Melt the candy melts in a microwave-safe bowl on 30% power in 30-second increments, stirring until fully melted.

Snip the tip of a disposable decorating bag fitted with a #4 Wilton tip, fill with melted chocolate, and pipe Y-shaped antlers onto parchment paper. Allow them to dry completely.

Remove cupcakes from the oven and place them on a cooling rack. Let cool for 15 to 20 minutes before decorating.

Fit two disposable decorating bags with #10 tips, filling one with red icing and the other with brown icing. Fit another bag with a #4 tip and fill it with black icing for details.

Holding the brown icing bag vertically, start at the cupcakes’ outer edge and swirl icing in a clockwise motion towards the center.

Place two chocolate antlers on top of each cupcake. Pipe two small dots with black icing to form the reindeer’s eyes.

Apply a dollop of red icing on the front center to serve as the reindeer’s nose.