- Servings: 24
- Course: Dessert
Reynolds Kitchens tip
Making Meal Magic is simple. Reynolds products help you to make your meals easier and faster. Learn how to cook your best with Reynolds Kitchens.
- 24 Reynolds® StayBrite® Baking Cups (Dots)
- 1 package (18.25 ounces) chocolate cake mix
- 1 container (16 oz. each) ready-to-spread chocolate frosting
- 12 large marshmallows
- 24 mini marshmallows Pink sugar crystals
- 48 mini green candy-coated chocolate candies
- 24 mini red candy-coated chocolate candies
- 24 pink jelly beans
- 1 tube (4.25 oz.) white decorating frosting
PREHEAT oven to 350°F.
PLACE Reynolds 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.
CUT a marshmallow in half crosswise with scissors. Then cut a 1/4-inch slice from one side to make a muzzle piece. Repeat with remaining marshmallows to cut enough muzzle pieces for all cupcakes.
ATTACH the marshmallow muzzles on the lower half of each cupcake with some chocolate frosting.
PLACE some pink sugar crystals in a small bowl.
CUT the mini marshmallows in half crosswise and press into pink sugar to adhere to the cut sides for the ears.
ATTACH two marshmallow ears, pink sides up on the top edge of each cupcake with some of the chocolate frosting.
SPOON the rest of the chocolate frosting into a pastry bag fitted with a small star tip. Pipe the fur, starting around the outer edge of cupcake to cover the cupcake and marshmallows as well.
PIPE white dots of tube frosting for the eyes. Press mini green candies into the white frosting for center of eyes.
ADD a pink jellybean nose and a mini red candy for the tongue on each cupcake.