Preheat your oven to 350°F (175°C) and line a cupcake tray with festive paper liners. In a mixing bowl, combine the chocolate cake mix with the required eggs, vegetable oil, and water according to package instructions. Mix until just combined, avoiding over-mixing for optimal texture. The batter should be smooth and thick. Fill each cupcake liner about two-thirds full and bake for 18-20 minutes until a toothpick inserted comes out clean.

Once baked, remove the cupcakes from the oven and allow them to cool in the tray for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely, which should take another 20-30 minutes.

While the cupcakes cool, prepare the buttercream frosting. In a large bowl, beat together the softened unsalted butter and confectioners' sugar, adding vanilla extract for flavor. Continue mixing until the frosting is light and fluffy, about 3-5 minutes.

Once the buttercream frosting is ready, divide it into three separate bowls. Add red food coloring to one bowl until achieving your desired shade, about 2-3 drops. Tint another bowl green, adding 1-2 drops. Leave the last bowl white for a delightful contrast.

Prepare three decorating bags by placing a Wilton 1M Open Star Decorating Tip in each. Spoon the freshly tinted frosting into each bag, filling them halfway to ensure easy piping.

Begin frosting the cooled Easy Christmas Cupcakes by piping a red circle around the edges, followed by a green circle inside, and top with a white swirl at the center.

Serve your gorgeous Easy Christmas Cupcakes to family and friends! For the best taste, refrigerate them overnight and serve at room temperature.