Combine white candy melts with blue candy melts in a microwave-safe bowl. Microwave according to the package directions. Transfer the candy to a squeeze bottle or place it in a ziplock bag and snip off a corner. Pipe two pairs of ears and two trunks, about 2 1/2 inches long onto the parchment lined baking sheet. To smooth the surface of the shapes, snip a small square of parchment paper, lay it on top of the candy, then gently pat the paper in place until the candy is slightly flattened. Let the candy set, then peel away the paper. Repeat with the remaining candy until you’ve piped 24 ears and 12 trunks. Meanwhile, in a small bowl, tint vanilla frosting with blue food coloring. Working with one cupcake at a time, apply a generous layer of frosting. Press on a candy trunk and ears, mini chocolate chip eyes, and licorice pastel tusks.
Use a serrated knife to trim a chocolate wafer cookie into a snout and cut two 1-inch lengths of black licorice twist. Working with one cupcake at a time, apply a generous layer of vanilla frosting, then press on chocolate chip eyes, the snout, and the licorice twist ears. When all the faces are assembled, pipe on the stripes using black frosting in a ziplock bag with a corner snipped off. Use more black frosting to attach mini chocolate chip nostrils to each snout.
Break off the ends of pretzel sticks and place them in a bowl. Blend a small amount of chocolate frosting into vanilla frosting to make a light brown shade. Working with one cupcake at a time, apply a generous layer of frosting, then insert about two dozen pretzel quills. Add chocolate chip eyes and a mini black jelly bean nose.