Before you start decorating, ensure that your cupcakes are completely cool.
Using an electric mixer, beat together butter, confectioners’ sugar, cocoa powder and milk until smooth. Your chocolate buttercream is ready once it forms semi-stiff peaks.
Scoop the chocolate buttercream into a piping bag and frost each cupcake.
Line a baking sheet with wax paper. In a microwave-safe bowl, microwave green candy and coconut oil in 30-second intervals until completely melted.
Scoop the melted candy into a sandwich bag and cut a small slit in one corner. On your lined baking sheet, draw out the leaves to your holly, about 1 ½ inch in length. The easiest way to draw them with the candy melts is by continuously piping a “v” shape and working downwards. Draw 24 of them and let set for about 15 minutes.
Place 2 leaves on each cupcake and pipe out red dots with your red decorating frosting. Enjoy and happy holidays!