MARSHMALLOW TURKEY CUPCAKES

Marshmallow Turkey Cupcakes image

Yield makes 24

Number Of Ingredients 7

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)

Steps:

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.