The groundhog cookies may be made up to 2 days in advance.

To make the chocolate ganache frosting:

• Heat the heavy cream in a microwave safe bowl until very hot but not boiling.
• Add the chocolate chips to a medium-size bowl and pour the hot cream over the chips. Allow to sit for 1 minute so the chocolate will start to soften and melt. After one minute stir well with a spatula or whisk until the chocolate chips are fully melted, smooth and glossy.
• Blend the chocolate ganache with 1 tablespoon of Confectioners' sugar using an electric mixer or whisk by hand so the chocolate ganache thickens. The consistency should be thick and dippable but not runny. Add more confectioners sugar (a tiny bit at a time) if needed, to achieve this consistency.
• Dip half of each nutter butter cookie into the chocolate ganache frosting (allowing any excess to drip off) and place each chocolate dipped cookie onto a parchment lined baking sheet. Continue with the remaining nutter butter cookies and ganache frosting.
• On each chocolate side of the cookie carefully place two small strips of flaked coconut (to resemble teeth) next to each other and two peanut halves above the "teeth" to resemble cheeks. Next place two peanut quarters on top of each cookie to resemble the groundhog's ears (see video for clarification if needed).
• Next place and press one black dragée between the peanut cheeks of each groundhog to replicate his nose and place and press two black dragées in place for eyes.
• Continue this same process on each groundhog cookie while the chocolate ganache is still wet. Allow to dry for at least 1 hour. Flip each cookie and allow the back of each groundhog cookie to dry for at least 1 hour.

To make the brownie cupcakes:

• Preheat oven to 325 degrees F 165 degrees C), or follow the brownie box instructions.
• Mix the brownie batter according to the package directions adding 1 teaspoon of vanilla if desired.
• Add nine cupcake liners to a cupcake tin (if making more than 9 groundhog brownie cupcakes use additional ingredients, tins, and cupcake liners).
• Use a large cookie scoop to carefully fill each of the nine cupcake liners ¾'s full of brownie batter. Gently press enough of the prepared oreo cookie crumbles onto the tops of each unbaked brownie cupcakes to cover the surface.
• Bake for approximately 30-32 minutes on the center rack of a preheated oven, or until a toothpick or cake tester inserted into the center of the brownie cupcake comes out clean.
• Remove from the oven and cool at least 30 minutes before removing them from the pan and onto a cooling rack. Allow the cupcakes to continue cooling on the rack for at least 2-3 hours before decorating.
• Gently press each groundhog cookie into the center of each brownie cupcake and, if desired, sprinkle them with a light dusting of confectioners sugar snow.
• Serve at room temperature and enjoy!