Place paper baking cup in each of 24 regular-size muffin cups.
in medium bowl, mix flour, baking soda, salt and baking powder; set aside.
In small bowl, mix hot water and cocoa until dissolved; set aside.
In large bowl, beat shortening with electric mixer on medium speed 30 seconds.
Gradually add granulated sugar, about ¼ cup at a time, beating well after each addition.
Beat 2 minutes longer.
Add eggs, one at a time, beating well after each addition.
Beat in 1 teaspoon vanilla.
Alternately add flour mixture and cocoa mixture, beating on low speed just until blended.
Divide batter evenly among muffin cups, filling each two-thirds full.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes.
Remove from pans to cooling racks; cool completely.
In large bowl, mix butter and chocolate.
Stir in powdered sugar.
Beat in 2 teaspoons vanilla and 3 tablespoons milk until smooth and spreadable.
If frosting is too thick, beat in remaining milk, 1 teaspoon at a time. (If frosting becomes too thin, beat in a small amount of powdered sugar.)
Frost cupcakes.
Sprinkle candy sprinkles over tops of cupcakes.
For each cupcake, cut pretzel twist in half; poke into cupcake for reindeer antlers.
Cut miniature marshmallow in half; arrange on cupcake for eyes.
Center gumdrop below marshmallow halves for nose.
Place red cinnamon candy below gumdrop for mouth.
Notes / Tips / Wine Advice:
Make-Ahead Magic
Baked, cooled cupcakes can be frozen in an airtight container or resealable freezer plastic bag up to 4 months. Frost and decorate the frozen cupcakes—they’ll thaw while you’re decorating!
Kitchen Secrets
Save time by substituting 1 box devil’s food cake mix with pudding for the Chocolate Cupcakes and 1 container (1 pound) chocolate creamy ready-to-spread frosting for the Frosting. Bake and cool cupcakes as directed on box, then decorate as directed.
