Unwrap the Reese's Cups and set them on your work surface.
Unwrap the candy canes. Have 2 candy canes and two malted milk balls for each reindeer.
Preheat oven to 350 degrees F (325 for dark cupcake pans)
Line a cupcake pan with 12 wrappers.
Add hot coffee and stir until chocolate melts.
Place in the refrigerator to cool for about 20 minutes.
Once cooled, whisk in oil, eggs, white vinegar, and vanilla extract.
In a separate bowl whisk together the sugar, flour, baking soda, and salt.
Add it to the chocolate bowl and whisk until smooth.
Equally divide the batter among 12 cupcake wrappers.
Bake the cupcakes for 20-22 minutes until they are set around the edges and puffed in the middle.
Return the lid and pulse for 5 more seconds until smooth.
OR you can pour your heavy whipping cream and finely chopped chocolate into a saucepan and set it over LOW heat. Stir often until 75% of the chocolate has melted then remove the pan from the heat and let it rest for 5 minutes before stirring until smooth.
Beat using an electric mixer until fluffy.
Spoon into a pastry bag.
Pipe a big swirl of chocolate frosting over one cupcake.
Attach one Reese's Cup reindeer to the top of the frosted cupcake.
Attach two small malted milk balls to the cupcakes just above the wrappers and on either side of the peanut butter cup.
Repeat, decorating all 12 of your reindeer cupcakes.
These cupcakes will stay fresh for 3 days if stored at room temperature.
Reindeer Cupcakes https://hungryhappenings.com/chocolate-reindeer-cupcakes/