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1. Using an offset spatula, frost each of the cupcakes with the chocolate frosting.
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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.
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3. Allow the white chocolate wafers to cool for a few minutes, and then scoop into a plastic sandwich bag and seal closed.
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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.
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5. Place a chocolate chip in the centre of each white chocolate circle and press into place.
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6. Transfer the baking sheet to the freezer and chill the chocolates for 5 minutes.
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7. Place an amaretti cookie in the middle of each cupcake, about 2 cm from the bottom and press firmly in place.
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8. Above each cookie, press two eyes into place.
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9. Scoop some of the remaining chocolate frosting into a sandwich bag, and snip a very small piece from the tip of the bag.
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10. Pipe a chocolate frosting mouth onto the cookie, and add a dollop of frosting at the top of the cookie.
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11. Press a Swedish Berry onto the dollop of frosting to secure it.
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12. Using a small paring knife, cut the pretzel twists so they look like antlers.
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13. Affix two antlers into the top of each cupcake.
