Melt the white chocolate or almond bark in the microwave or over a double boiler.

For the microwave, heat in 25 second increments, stir well, then reheat as necessary.

Let the chocolate cool a bit as you place your small cupcake liners in your mini muffin tin.

Add a half tablespoon of white chocolate to each cupcake liner, then top with an assortment of unicorn toppings - M&Ms, Sixlets, and sprinkles.

Let the chocolate set for 1 hour before popping out of the tin and serving.

Avoid the temptation to refrigerate the chocolates to have them set faster as that will cause it to sweat when returned to room temperature.