Hands-On Time
30 Mins
Yield
makes 12 cupcakes
Emily Kinni

How to Make It

Step 1

Top each cupcake with two chocolate chips to make the eyes and five to make a mouth. Place one orange jelly bean to make the nose. Sprinkle and gently press the coconut onto the frosting, removing any that covers the eyes, nose, or mouth. Push two pretzel sticks into the side of the cupcake at a 45-degree angle to make the arms. 

*Get the recipe for coconut cupcakes here.

Note: Cupcakes are best eaten the day they’re made, but will keep up to 2 days in an airtight container.

You May Like

Ratings & Reviews

/5
Reviews
five_whole_stars