Reindeer Cupcakes

These adorable reindeer cupcakes start with the best chocolate cupcake and frosting recipe. Adorable and delicious!

Heat oven to 350°F (176°C).
Combine eggs and sugar in electric mixer.
2 large Eggs, 1¼ cups White sugar
Add buttermilk, vegetable oil, and vanilla and mix thoroughly.
1 cup Buttermilk, ⅔ cup Vegetable oil, 1 teaspoon Vanilla extract
Gradually add flour, cocoa, baking soda, and salt until everything is well combined.
The batter will be fairly liquid-y but don't worry—this is just right for baking.
1½ cups Flour, white, all-purpose, ½ cup Cocoa powder, 1¼ teaspoons Baking soda, 1 teaspoon Salt
Fill muffin tins ⅔ full, leaving room for cupcakes to expand in oven.
Bake for 20-22 minutes, until toothpick comes out clean.
Allow to cool completely before icing.

If you want to make your reindeer look like mine, first mix the icing without the cocoa, Set a tablespoon of this white icing aside, and then mix the 1/3 cup cocoa powder in the remaining icing. The white icing is used for the eyes.
Combine butter and icing sugar in electric mixer.
⅓ cup Butter, 3 cups Icing sugar
Gradually add milk and vanilla.
⅓ cup Milk, ½ teaspoon Vanilla extract
Set aside tablespoon of white icing for reindeer eyes.
Gently blend cocoa powder into icing.
⅓ cup Cocoa powder
When well-combined, increase speed until nice and fluffy.
Set aside heaping tablespoon of chocolate frosting for attaching decorations.
Frost cooled cupcakes and apply vanilla wafer muzzles as you go before icing dries.