To assemble: Prepare two pastry bags, one fitted with
a large plain tip, and one with a small writing tip.
Scoop frosting into a piping bag fitted with
a large plain tip.
Transfer the mixture to a pastry bag fitted with
a large plain tip and pipe the ganache into small candy cups until they are 3/4 full.
Fit
a large plain tip inside a large piping bag.
Transfer the mixture to a pastry bag fitted with
a large plain tip and pipe mounds of the mixture just within the circles.