Preheat the oven to 375 F. Line muffin pan with cupcake liners.

In a medium bowl, whisk together the flour, cocoa powder, cinnamon, ginger, nutmeg, baking powder, and salt. Set aside.

In a medium bowl, beat the butter and sugar until light and fluffy.

Add the egg and vanilla and beat until well-mixed.

Add the flour mixture and beat until combined.

Scoop the batter into the prepared muffin pan and bake for 15-18 minutes, or until a toothpick inserted in the center comes out clean.

Let cupcakes cool completely before frosting.

Beat the butter until creamy.

On low speed, gradually add the powdered sugar.

Mix in the vanilla.

Add the milk and beat on high speed until fluffy.

Place a couple scoops of buttercream to a medium bowl. Set aside.

Place a scoop of buttercream into a small bowl. Add a few drops of red food coloring and mix until well combined. Transfer to a piping bag fitted with a small round piping tip.

Add a few drops of green food coloring the remaining buttercream and mix until well combined. Transfer to a piping bag fitted with a star tip (Wilton #199).

Shape a small ball of dark brown fondant into a rat shaped head.

Place a small ball of black fondant on the end of the snout to make a nose.

Shape two half circle pieces of dark brown fondant to make rat ears. Add a layer of peach fondant inside the ears. Gently press them into the top sides of the head.

Press two sprinkle eyes into the head.

Set aside until ready to decorate.

If needed, use a serrated knife to trim the tops of the cupcakes off so that the cupcakes have flat tops.

Use an offset spatula to spread a layer of white buttercream onto all of the cupcakes.

Using the green icing, pipe stars around the edge of the tops to make a wreath shape.

Pipe a small bow on top of the green frosting stars at the bottom of the wreath.

Add sprinkles to the wreath as desired.

If adding Rizzo, place the fondant head in the center of the wreath.