3 piping bags with tips #809, #1 and #18; small heart cutter; small circle cutter
Fill a pastry bag fitted with an #809 tip with 10 ounces of the white icing. Fill another pastry bag fitted with a #18 tip with the remaining 10 ounces white icing (this will create the rosette fur later). With the bag with the #809 tip, pipe an even and smooth dollop of icing in the center of each cupcake.
Use a light dusting of cornstarch to prevent the fondant from sticking. Roll out the fondant to about 1/8-inch-thick and cut out 6 hearts and 12 small circles. Once the circles are cut, lightly pinch the bottom of each one together to create ears. Reserve.
Place the hearts in the center the cupcakes. Fill a third pastry bag with a #1 tip with the black icing. To create the llama face, pipe 2 eyes, a small heart shape for the nose and 2 wide U-shaped curls, one on each side of the nose, starting from the bottom of the heart to create the mouth.
Make tiny rosettes with the white icing all around the heart face, and then pipe another row around the edge to fill in the cupcake. Place the ears into the icing above the eyes. Serve immediately.