Everything sticks together best if constructed when freshly frosted. Assemble all components to prepare and construct in one sitting.

Making the eyes: Gluten-free sandwich cookies do not separate as perfectly as do their gluten counterpart Oreos. This is the main area I found to be a challenge. To separate the cookies use a sharp kitchen paring knife and run it as close as possible inside one of the two chocolate cookies; the goal being to separate as much of the white filling keeping it intact on one of the two cookies. Set the cookie with filling aside and reserve the opposite cookie. Separate the amount of cookies needed for the number of cupcakes you are decorating; 2 eyes per cupcake.

When separating the cookies I found some of the opposite chocolate cookie crumbs remained in the filling (the ‘white’) of the ‘eye’ cookie. Desiring pure white eyes I used a small amount of white buttercream frosting made for decorating (a stiffer consistency) to lightly cover the filling. Once I frosted the filling, I placed a Junior Mint (indented side toward the cookie) in the filling and put it aside to set. If desiring to not frost the filling, place a small amount of chocolate frosting on the back of a Junior Mint and place it on the filling to make the eye. Put aside to set up.

Using a sharp knife, cut the separated chocolate cookie (not the side with filling) in half to form eyebrows. When cutting gluten free cookies I found they did not all cut smoothly so I ended up with some refuse. Two eyebrows are needed per cupcake (the equivalent of one chocolate cookie).