• Preheat oven to 350 and line cupcake pan with the liners
• In a medium bowl, combine the cake mix, butter, milk, and vanilla bean pasta and mix until combined
• Using a medium ice cream scoop, scoop the batter into the cupcake liners and fill about 3/4 of the way full
• Bake in the oven for about 21 minutes
• Pull out and place on the side to cool

For Frosting:

• Using a standing mixer, combine all ingredients except the food coloring into the bowl and mix on medium speed
• If your frosting starts looking like powdery rocks, add another tablespoon of heavy whipping cream
• Mix until you see creamy stiffed peaks
• Scoop some frosting into the piping bag

For Decorations:

• Using the frosting left in the bowl, spread frosting onto the top part of the vanilla wafer
• Dip the frosted cookie into the sugar sprinkle and set aside
• One 48 mini wafers have been dipped and coated with sugar sprinkles set aside to dry while you finish the cupcakes
• Using the frosting in the piping bag, pipe on a large dollop of frosting onto the cupcake
• Use a butterknife to spread the frosting around the cupcake
• Dip the cupcake into the 1 C of white sprinkles
• Repeat steps with remaining cupcakes
• Peel the twizzlers in half and cut them in half
• Place 1 end of the twizzler into the side cupcake frosting and the other end into the other side
• Place a mini wafer cookie onto the twizzler ends to help secure the twizzlers
• Repeat steps with remaining cupcakes
• Place two eyes in the top center of the cupcake
• Using a pair of scissors, cut the orange slices into triangles
• Place a cut orange slice onto the middle part of the cupcake under the eyes
• Place two mini M&M's at the corner where the mouth will go
• Pipe the black line for the smile connecting the M&M's
• Let sit for 30 minutes before enjoying!