Gobble, gobble! Gummy candies, marshmallows, and toasted coconut flakes make excellent facial features and feathers for tiny Thanksgiving “turkeys.” Coconut marshmallows are available at specialty stores and online; if you can’t find them, make your own: Coat marshmallows with buttercream and then dip them in ground, toasted coconut.
Ingredients
- 24 One-Bowl Chocolate Cupcakes
- Swiss Meringue Buttercream
- 5 tablespoons semisweet chocolate chips, melted and cooled
- 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)
How to Make It
- 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.