Ingredients

• 12 vanilla cupcakes
• 1 cup butter, at room temperature
• 4 cups icing sugar
• 1/4 cup heavy cream
• 1 tsp vanilla extract
• 1/4 cup cocoa powder, divided
• 12 small red gumballs
• 24 eye candies
• 24 pretzels

Preparation

In a large bowl, using an electric mixer, beat the butter until it is light and fluffy. Add the icing sugar, heavy cream, vanilla extract, and half of the cocoa powder. Beat until everything is well combined. Transfer a third of the mixture into a piping bag and set it aside.
Add the remaining cocoa powder to the remaining buttercream in the bowl. Beat until it is well incorporated. Transfer the slightly darker chocolate buttercream into a piping bag.
To decorate each cupcake, pipe a mound of the darker buttercream at the center of each cupcake. Using the lighter color buttercream, pipe a small oval on top of the darker buttercream to form a snout. Arrange two pretzels on either side of the cupcake to form the antlers. Place two eye candies above the snout. For the nose, add a single red gumball to the center of each snout.
Enjoy immediately.