PREPARATION:

1. Preheat oven to 350°F. Line 24 standard (2-1/2-inch) muffin pan cups with paper baking cups.
2. Prepare cake mix according to package directions. Spoon batter into prepared muffin cups, filling 2/3 full. Bake 15 to 20 minutes or until toothpicks inserted into centers come out clean. Cool in pans on wire racks 10 minutes. Remove cupcakes to racks; cool completely.
3. Beat butter in large bowl with electric mixer at medium speed until creamy. Gradually add powdered sugar and 4 tablespoons espresso; beat until smooth. Add melted chocolate, vanilla and salt; beat until well blended. Add remaining espresso, 1 tablespoon at a time, until frosting is of desired spreading consistency.
4. Frost cooled cupcakes with frosting. Decorate with broken pretzel pieces for antlers and assorted candies for reindeer faces.