Reindeer Cupcakes

1. 1

   1. Using an offset spatula, frost each of the cupcakes with the chocolate frosting.

2. 2

   2. Place the white chocolate wafers in a microwave-safe bowl and heat for 1 minute, stirring the chocolate every 20 seconds, until the chocolate is melted and smooth.

3. 3

   3. Allow the white chocolate wafers to cool for a few minutes, and then scoop into a plastic sandwich bag and seal closed.

4. 4

   4. Using scissors, snip a very small piece from the tip of the sandwich bag and pipe 48 small circles onto a baking sheet lined with waxed paper.

5. 5

   5. Place a chocolate chip in the centre of each white chocolate circle and press into place.

6. 6

   6. Transfer the baking sheet to the freezer and chill the chocolates for 5 minutes.

7. 7

   7. Place an amaretti cookie in the middle of each cupcake, about 2 cm from the bottom and press firmly in place.

8. 8

   8. Above each cookie, press two eyes into place.

9. 9

   9. Scoop some of the remaining chocolate frosting into a sandwich bag, and snip a very small piece from the tip of the bag.

10. 10

    10. Pipe a chocolate frosting mouth onto the cookie, and add a dollop of frosting at the top of the cookie.

11. 11

    11. Press a Swedish Berry onto the dollop of frosting to secure it.

12. 12

    12. Using a small paring knife, cut the pretzel twists so they look like antlers.

13. 13

    13. Affix two antlers into the top of each cupcake.

* Per serving · 4 servings · Values may vary.