Ingredients
- 24 One-Bowl Chocolate Cupcakes (page 152)
- Swiss Meringue Buttercream (page 304)
- 5 tablespoons semisweet chocolate chips
- melted and cooled (see page 323)
- 24 coconut marshmallows
- such as Kraft Jet-Puffed Toasted Coconut Marshmallows
- 48 long chocolate sprinkles
- 1 pound mini gummy fish (144 pieces)
- 12 ounces sweetened shredded coconut
- lightly toasted (4 cups; see page 323)
Instructions
- Using a flexible spatula, fold melted and cooled chocolate into buttercream.
- Use an offset spatula to spread buttercream over cupcakes in a smooth layer.
- With a wet toothpick, poke two holes in each coconut marshmallow; using kitchen tweezers, insert chocolate sprinkles for eyes.
- Cut 12 orange gummy fish in half; push one half into each marshmallow for a beak.
- Press marshmallow heads onto cupcakes.
- Press 5 more gummy fish into each cupcake to make tail feathers.
- Sprinkle toasted coconut over cupcakes to cover completely.
- Decorated cupcakes can be stored up to 1 day at room temperature in airtight containers.
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