Monkey Cupcakes by Martha Stewart

Photo and Recipe of Monkey Cupcake
by Martha Stewart

Monkey Cupcakes by Martha Stewart
Tools and Materials

• Cupcakes (any flavor)
• Chocolate candy wafers, such as Necco
• Chocolate Frosting (below)
  
• 12 ounces fondant, tinted with yellow gel-paste food coloring
• 2-inch round cutter
• 7/8-inch round cutter
• 3-inch flower-shaped cutter
• Pastry bag
• Small plain round pastry tip

From easy embellishments to intricate animals, there's a topper to suit your every mood. Any basic cupcake will make an apt canvas.

Step 1
For ears, make 2 small horizontal slits with a paring knife in opposite sides of 1 cupcake, just above paper liner, and then partially insert a wafer into each slit. Frost cupcake and wafers. Repeat, reserving remaining frosting.

Step 2
Roll fondant to a 1/8-inch thickness. For each cupcake, cut out 1 round at 2 inches and 2 rounds at 7/8 inch; cut a straight edge on each 7/8-inch round. Using flower-shaped cutter, cut out 1 flower from fondant; cut off 2 petals, creating straight edges. For eyes, press the 2 petal pieces at top of each cupcake. For mouth, overlap bottom of eyes with 2-inch round. Place the 7/8-inch rounds on ears, straight sides in. Pipe pupils, nose, and mouth with reserved frosting, above.

Chocolate Frosting
Ingredients
Makes about 4 cups.

• 1/2 pound sifted confectioners' sugar
• 1/4 cup unsweetened Dutch-process cocoa powder
• 1/8 teaspoon salt
• 6 ounces cream cheese, softened
• 3 ounces (6 tablespoons) unsalted butter, softened
• 9 ounces bittersweet chocolate, melted
• 3/4 cup sour cream

Directions

1. Beat cream cheese and butter with a mixer on medium-high speed until fluffy, about 4 minutes. Reduce speed to low. Beat in sugar mixture. Beat in chocolate, then sour cream. Use immediately, or cover and refrigerate for up to 3 days. (Bring to room temperature, and beat on low speed until smooth before using.)