Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Thanksgiving Cupcakes 3.7 (22) 3 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 16, 2019 Print Share Share Tweet Pin Email Photo: Gentl & Hyers Yield: 24 Kids will gobble these up! Gummy candies, marshmallows, and toasted coconut flakes make excellent facial features and feathers for tiny Thanksgiving "turkeys." Ingredients Simple Chocolate Buttercream 24 cupcakes, such as One-Bowl Chocolate Cupcakes 24 coconut marshmallows 48 long chocolate sprinkles 1 pound mini gummy fish (144 pieces) 12 ounces sweetened shredded coconut, lightly toasted (4 cups) Directions Use an offset spatula to spread buttercream over cupcakes in a smooth layer. With a wet toothpick, poke two holes in each coconut marshmallow; using kitchen tweezers, insert chocolate sprinkles for eyes. Cut 12 orange gummy fish in half; push one half into each marshmallow for a beak. Press marshmallow heads onto cupcakes. Press 5 more gummy fish into each cupcake to make tail feathers. Sprinkle toasted coconut over cupcakes to cover completely. Decorated cupcakes can be stored up to 1 day at room temperature in airtight containers. Cook's Notes Coconut marshmallows are available at specialty stores and online; if you can't find them, make your own: Coat marshmallows with buttercream and then dip them in ground toasted coconut. Print