Method:

• In 1-quart (1 L) saucepan, melt semi- sweet baking chocolate over low heat, stirring frequently.
• Place waxed paper on baking sheet. Spread melted chocolate in 8-inch (20 cm) square on waxed paper. Refrigerate until firm, about 1 hour.
• Remove chocolate from refrigerator; let stand until room temperature.
• Cut with cookie cutters of desired shapes and sizes. Refrigerate until ready to place on cupcakes.
• Carefully peel cutouts from waxed paper, handling as little as possible. Dip half of each cutout into melted white baking chocolate; refrigerate until set.
• Heat oven to 350°F (180°C) for shiny metal muffin pan or 325°F (160°C) for dark or non-stick muffin pan. Line 36 regular-size muffin cups with paper baking cups.
• In large bowl, beat all remaining ingredients except frosting with electric mixer on low speed 30 seconds, scraping bowl constantly.
• Beat on high speed 3 minutes, scraping bowl occasionally. Pour batter into muffin cups, filling each half full.
• Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Cool completely, about 30 minutes.
• Spread with frosting. Garnish with chocolate cutouts.