Ingredients
Simple Chocolate Buttercream
24 cupcakes, such as One-Bowl Chocolate Cupcakes
24 coconut marshmallows
48 long chocolate sprinkles
1 pound mini gummy fish (144 pieces)
12 ounces sweetened shredded coconut, lightly toasted (4 cups)
Preparation
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.
