Mini Hot Cocoa Cupcake Bombs

For each drink, in large microwave-safe mug, combine 1 bomb and 3/4 cup milk. Microwave on high in 30-second intervals, stirring, until melted, smooth and hot, 3 to 3 1/2 minutes. 

Line 12 mini muffin cups with cupcake liners. In bowl, combine chocolate, hot cocoa mix, and extract; divide among liners. Refrigerate until set, 15 minutes. 

On low speed, beat confectioners’ sugar, meringue powder, and 3 tablespoons water until stiff peaks form, 7 to 10 minutes. If mixture is too dry, add additional water, one tablespoon at a time. Transfer to pastry bag fitted with medium star tip (such as Wilton #1M). One at a time, pipe icing over cupcakes, then immediately sprinkle with nonpareils. Let stand until set. Store in sealed container in cool dry place until ready to use.