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

makes 24

　　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)

　　

Step 1

Using a flexible spatula, fold melted and cooled chocolate into buttercream. Use an offset spatula to spread buttercream over cupcakes in a smooth layer.

　　

Step 2

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.

　　Martha Stewart's Cupcakes