Preheat your oven to 350°F. Line a 12-cup muffin tin with cupcake liners, and set aside.
In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
In another large bowl, whisk together eggs, granulated sugar, brown sugar, oil, and vanilla.
Pour half of the wet ingredients into the bowl of dry ingredients, then pour in half of the buttermilk, and whisk all together. Then whisk in the remaining wet ingredients and remaining buttermilk.
Use a cookie scoop to scoop out the batter (it will be liquidy), and fill each muffin tin just about halfway.
Bake at 350°F for 18-21 minutes.
Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Once cooled, then you can decorate!
Add chocolate-covered pretzels or pretzels for the reindeer ears.
Then add two candy eyes below the pretzels for the eyes.
Place one red M & M in the center of each cupcake for the nose.
Notes
Buttermilk: If you don't have buttermilk, add one teaspoon lemon juice to milk (can be 2%, 1%, whole, or even almondmilk). Let sit for 5 minutes. Then use as the buttermilk according to recipe directions.Frosting: our Chocolate Buttercream Frosting recipe is the perfect pairing for these chocolate reindeer cupcakes. But you can use any chocolate frosting you would like.