These are the ingenious idea of Martha Stewart from her Cupcakes cookbook , I used her recipe for chocolate cupakes (below) and her recipe for buttercream that I also used in this post. It is easily my new favorite buttercream recipe. I also liked her chocolate cupcake recipe better than the Hershey's version. These were a huge hit at Thanksgiving and a great treat for all of the kids (and the adults!).
Basically, you make the cupcakes and frosting (really any recipe that you want), dip them in toasted coconut. Then coat a marshmallow in buttercream and also dip in the toasted coconut. You make the tail and beak with Swedish fish and use chocolate sprinkles for the eyes. I used a cupcake carrier that I had to transport them, which worked out great, because I think they would be difficult to transport otherwise.
Martha Stewart One-bowl chocolate cupcakes - makes 18 cupcakes
- 3/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 3/4 cup warm water
- 3/4 cup buttermilk
- 3 tablespoons canola oil
- 1 teaspoon pure vanilla extract
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners; set aside.
- Sift together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl.
- Add eggs, warm water, buttermilk, oil, and vanilla, and mix until smooth, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
- Divide batter evenly among muffin cups, filling each 2/3 full.
- Bake until tops spring back when touched, about 20 minutes, rotating pan once if needed. Transfer to a wire rack; let cool completely.