Cool the Cupcakes: Start by unwrapping your store-bought chocolate cupcakes and place them on a wire rack. Allow them to cool completely for at least 30 minutes.

Prepare Eyes: While the cupcakes cool, take your white fondant and roll it into 24 small spheres. Gently flatten each sphere into eye shapes and use an edible black marker to add pupils.

Shape Sheep Heads: Roll the black fondant into 12 equal balls, shaping each into a sheep head. Flatten the ball slightly and attach the prepared white fondant eyes.

Create Ears: For the ears, take smaller pieces of black fondant and roll them into triangular shapes, then flatten each triangle slightly.

Whip Buttercream Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the confectioners' sugar and mix, then add milk until fluffy.

Frost Cupcakes: Frost cooled chocolate cupcakes with buttercream using a Wilton tip #21 in a swirling motion.

Assemble Cupcakes: Place fondant sheep heads on top of the frosted cupcakes and secure the triangular ears with a dab of water.