Marshmallow Turkey Cupcakes

• 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)

1. Using a flexible spatula, fold melted and cooled chocolate into buttercream.
2. Use an offset spatula to spread buttercream over cupcakes in a smooth layer.
3. With a wet toothpick, poke two holes in each coconut marshmallow; using kitchen tweezers, insert chocolate sprinkles for eyes.
4. Cut 12 orange gummy fish in half; push one half into each marshmallow for a beak.
5. Press marshmallow heads onto cupcakes.
6. Press 5 more gummy fish into each cupcake to make tail feathers.
7. Sprinkle toasted coconut over cupcakes to cover completely.
8. Decorated cupcakes can be stored up to 1 day at room temperature in airtight containers.

chocolate cupcakes, swiss meringue buttercream, chocolate chips, coconut marshmallows, chocolate sprinkles, gummy fish, coconut

Taken from www.epicurious.com/recipes/food/views/marshmallow-turkey-cupcakes-390003 (may not work)