Directions

• Preheat oven to 350 degrees.
• Following the back of the cake box directions, prepare cupcakes as directed.
• Fill cupcake liners 3/4 of the way and bake for 21 minutes.
• Once baked, place onto a wire rack to cool for 5 minutes.
• Remove cupcakes for cupcake pan and continue to cool until complete cool.
• Using a large bowl, remove cupcake liners and place cupcakes into the bowl, about 5 cupcakes at a time.
• Using your hands, crumb up the cupcakes into fine crumbs.
• Mix in 1 1/2 spoonful of frosting until combined.
• Your cupcake mixture should resemble cookie dough texture.
• Using a small ice cream scoop or a tablespoon, scoop mixture into your hands and roll into a ball.
• Using 1 package of ghiradelli chocolate, pair up 2 wafers with each cake ball for the ears.
• Place a wafer into each corner of the cake balls where ears would go.
• Repeat steps with remaining cupcakes and chocolate wafers.
• Place onto cookie sheet fitted with the parchment paper.
• Once done, place into the freezer for overnight.
• Using a double boiler, melt the second bag of milk chocolate wafers.
• Once chocolate is melted, take cake balls out of freezer.
• Carefully peel off a cake ball off the parchment paper.
• Carefully dip the whole cake ball into the chocolate.
• Very lightly shake off excess chocolate and then place back onto the cookie sheet.
• Place two antlers into the top part of the head on the corner of the ears.
• Carefully place a red M&M into the center of the cake ball for the nose.
• Let dry for for 30 minutes before enjoying!