Preheat your oven to the temperature specified on the cake mix box. Line a 12-cup muffin tin with festive liners.

Prepare the chocolate cake mix according to the package instructions, adding water, oil, and eggs as required.

Fill the cupcake liners about two-thirds full and bake as directed. Transfer to a wire rack to cool completely.

In a large mixing bowl, beat the softened butter on medium-high speed until creamy and pale (about 3 minutes).

Gradually add powdered sugar one cup at a time, alternating with small splashes of milk and the vanilla extract.

Beat the frosting on high for another 2 minutes until it reaches a fluffy, pipeable consistency.

Melt the white candy melts in the microwave in 30-second intervals. Pipe tall ‘ear’ shapes onto parchment paper.

Melt the pink candy melts and pipe a smaller ‘inner ear’ shape inside the white ones. Let them set in the fridge for 10 minutes.

Pipe a tall mound of frosting onto each cooled cupcake.

Press two candy ears into the top, add edible eyes to the front, and place a mini marshmallow on the back for the tail.