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!