Bake chocolate miniature cupcakes. Cool and turn upside down. Cover to keep from drying out. Cream 1 stick butter until light and fluffy. Add 1/2 cup high ratio shortening and cream more. Add 2 cups powdered sugar and 1/8 teaspoon salt. Blend well. Add 1/3 cup cocoa. Blend. Put this fluffy filling into a pastry bag fitted with tip #30-6B. Pipe high peaks on the cakes. Chill. Melt 1 lb. dark green coating with 3 tablespoons paramount crystals. Stir well. Place a little cake on dipping fork and hold over the dark green coating. Spoon coating over it to cover completely. Slide off of the fork on to a sheet of parchment paper. Quickly, before the coating has a chance to set up, sprinkle multi-colored sprinkles over the petit-four tree. Let set up at room temperature.
Note: For vanilla flavored rather than chocolate, delete the cocoa, replacing it with more powdered sugar and a few drops vanilla. Cover with any color candy coating and any edible confetti or sprinkles. Put into white cups.< /p>