Preheat the oven to 325 degrees Fahrenheit and line 2 cupcake pans with liners.

In a large mixing bowl, stir together the cake mix and pudding mix.  Stir in the chocolate chips.

Next mix in the large eggs, vegetable oil and water.

Gently stir in the sour cream until a batter is formed.

Pour the batter into each cupcake tin, filling them up approximately 3/4 of the way full.

Bake for 20-25 minutes until a toothpick inserted into the center of the cupcakes comes out clean.

Remove from the oven and allow the cupcakes to cool completely on wire racks before topping with the frosting.

In a large mixing bowl add the butter and beat until creamy (approximately 3 minutes).

Add in the powdered sugar, cocoa powder, heavy whipping cream, vanilla extract and salt.  Mix on low speed until combined and then move the speed up to high and mix for 3 minutes.

Then check the consistency of the frosting and add more heavy whipping (1 tablespoon at a time) if needed to thin out the frosting.

Chill until ready to use to decorate the cupcakes.

Add a flat layer of the frosting on top of each of the cupcakes (reserve some frosting for decorations).

Add a villa wafer and 2 pretzel twists onto each cupcake to form the muzzle and antlers of each of the reindeers.

Place the remaining in a piping bag fitted with a small circle tip or place in a bag with a small corner cut off one end.

Pipe dots of frosting onto the backs of the candy eyes and M&Ms and then place each of them onto the cupcakes for the eyes and noses of the reindeer.

Then the cupcakes are ready to serve and enjoy!