Prepare and bake cupcakes according to cake mix’s directions. Allow for them to cool completely before decorating.
Using an electric mixer, beat together butter, sugar, and milk. These ingredients will make up the buttercream frosting.
The frosting is ready once all ingredients are well-incorporated, smooth and form semi-stiff peaks.
Roll out red rolling fondant until it’s about ¼ of an inch thick. Using a round cookie cutter about 2 ½ inches in diameter, cut out 12 fondant circles.
Trim off the top portion of each red fondant circle, about ½ an inch from the top.
Use an offset spatula to spread buttercream on the back of each red fondant circle. Place one on each cupcake.
Roll black fondant until it’s about ¼ of an inch thick. Using the tip of Wilton icing tip #12, cut out 48-60 fondant circles.
Place a dot of buttercream frosting on the back of each black fondant circle. Place 4-5 on each red portion of the cupcake.
Spread some frosting on the back of the candy googly eyes. Place two on each cupcake, right on the edge of the exposed chocolate portion (in order to leave room for the pretzels).
Snap pretzels in two and insert the halves in each cupcake. Serve and enjoy!