• Preheat the oven to the temperature listed on the chocolate cake mix box.
• Line a pair of standard muffin pans with 24 cupcake liners.

Prepare the Cupcake Batter

• Prepare the chocolate cake batter according to the package directions, using the eggs, oil and water listed on the box, then mix just until smooth.
• Divide the batter evenly between the prepared liners, filling each about ⅔ full.

Bake the Cupcakes

• Bake for 17 to 22 minutes until a cake tester or toothpick inserted into the center comes out with a few moist crumbs.
• Remove the cupcakes from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack and cool completely before decorating.

Add the Frosting

• Once cooled, frost each cupcake with a generous layer of white frosting, spreading it slightly higher in the center to create a fluffy sheep shape.

Decorate the Cupcakes

• Gently press mini marshmallows into the frosting to cover the top and sides.
• Roll out the black fondant to about ⅛-inch thick.
• Cut small circles, using a 1 ¼-inch lid or similar object for the sheep's faces.
• Use a ¼ teaspoon to form tiny circles for the ears.
• Cut each tiny circle in half with a knife to create the ears.
• Press the ears onto the face piece. You may need to use a dab of water to get the ears to stick to the face.
• Attach 2 edible eyes to each fondant face using the reserved frosting as glue. Use a toothpick to form slits for the nose on each face.
• Attach the finished faces to the cupcakes using the remaining frosting.
• Arrange the cupcakes on a platter to serve.