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Preheat oven to 325°F. Grease and flour 15 (four-inch) mini bundt pans or ramekins. Set aside.
Cream sugar and butter in the bowl of an electric mixer fitted with a paddle attachment until fluffy. Add eggs, one at a time, until fully incorporated. Add powdered sugar, ½ cup at a time and mix on low speed until combined.
Whisk all-purpose flour and cocoa powder together in a small bowl. Gradually add to mixer and beat on low speed until mixed. Add pecans and fold until just combined, do not over mix.
Fill prepared pans ⅔ full with batter. Bake for 20-25 minutes, until top is set but center is still soft.
Cool completely.
Heat butter and milk in small saucepan over medium heat until butter is melted. Remove from heat.
Whisk in cocoa powder and powdered sugar until smooth. Stir in pecans.
Keep warm until ready to serve.
If desired, remove cooled cakes from molds. Top each cake with warm chocolate pecan glaze, white chocolate crunch pearls, and edible glitter stars.