1. Preheat the oven to 350°F (177°C).
2. Line a 12 cup muffin tin with cupcake liners.  Set aside.
3. Whisk the flour, cocoa powder, baking powder, baking soda, and salt together in a large bowl
4. until combined.
5. In a medium bowl, whisk the eggs, granulated sugar, brown sugar, oil, and vanilla together until
6. combined.
7. Pour half of the wet ingredients into the dry ingredients. Then half of the buttermilk. Gently
8. whisk for a few seconds. Repeat until combined.  The batter will be thin.
9. Spoon the batter into the liners and fill only halfway.
10. Bake for 18-21 minutes, or until a toothpick inserted in the center comes out clean.  Allow to cool completely before frosting.

FOR THE ANTLERS:

1. Place the chocolate chips in a microwave safe bowl and heat on power 7 for 30 seconds.  Stir and repeat until the chocolate is completely melted.  Transfer to a sealable plastic bag. Snip off a very small corner and pipe 24 antlers onto a baking sheet lined with parchment paper.  Place the tray in the fridge for 15 mins or until set.
2. Meanwhile, prepare the frosting and either place it in a Ziploc bag, snip the corner and pipe onto the cupcake or use a butter knife to frost the cupcakes.   Arrange the antlers and edible eyes on the cupcakes. Use red  M&Ms to make the nose.