Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 1 Rating
Lindsay Hunt

Gallery

Credit: Emily Kinni

Recipe Summary

hands-on:
30 mins
total:
30 mins
Yield:
makes 12 cupcakes
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Nutrition Facts

480 calories; fat 26g; cholesterol 80mg; sodium 190mg; protein 4g; carbohydrates 59g; sugars 43g; fiber 1g; iron 2mg; calcium 50mg.
Advertisement