Monkey Face Cupcakes
- Cook Time: 17 - 23 minutes
- Servings: 24
- Course: Dessert
Reynolds Kitchens tip
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- 1 package (18.25 ounces) yellow cake mix
- 2 containers (16 oz. each) ready-to-spread chocolate frosting
- 48 small chocolate cookies Light pink fondant
- 60 mini brown candy-coated chocolate candies
- 1 tube (4.25 oz.) black decorating frosting
PREHEAT oven to 350°F.
PLACE 24 Reynolds® StayBrite® Baking Cups in muffin pans; set aside.
PREPARE cake mix following package directions for 24 cupcakes. Spoon batter into baking cups.
BAKE following package directions (17 to 23 minutes). Cool.
ROLL out the pink fondant to 1/8th-inch thickness.
CUT 48 3/4-inch circles for the ears and 24 2-inch ovals for the face. Keep the cut-out pieces covered with plastic wrap to prevent drying.
CUT 12 of the mini chocolate candies in half to make the noses.
SPOON 1/2 cup of the chocolate frosting into a zipper bag. Spread the top of each cupcake with the remaining chocolate frosting and make a smooth mound.
PRESS the small fondant circles onto one side of each of the small cookies. Insert the cookies on either side of the cupcake for the ears.
PRESS the large fondant oval on the lower front of the cupcakes for the mouth.
ADD the candies for the eyes and the nose to each cupcake using a dot of frosting to secure.
SNIP a small corner from the zipper bag with the chocolate frosting and pipe a few dots of frosting at the top of each cupcake as fur.
PIPE a mouth on each cupcake with the black decorating frosting.
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