Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Mouse Cupcakes Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Photo: Con Poulos You need candy and two types of frosting -- chocolate and Swiss meringue buttercream -- to bring these adorable desserts to life. Ingredients Cupcakes (any flavor) Swiss Meringue Buttercream for Cupcake Decorating Chocolate candy wafers, such as Necco Chocolate Frosting for Cupcake Decorating Black licorice rounds Black licorice laces, cut into 1 1/2-inch lengths Chocolate-covered sunflower seeds Tools Pastry bag Small plain round pastry tip Directions Frost tops of cupcakes with buttercream. For ears, make 2 small horizontal slits with a paring knife in top of 1 cupcake, just above paper liner, and then insert a wafer halfway into each slit. For nose, pipe chocolate frosting in an oval shape over lower half of cupcake, and spread smoothly; place a licorice round in the center. For whiskers, insert 3 licorice laces into frosting on each side of nose. For eyes, place 2 sunflower seeds directly above nose. Rate it Print