Ingredients Jump to Instructions ↓

  1. 24 (2 1/2-in.) cupcakes , baked in paper liners 1 1/2 cans (16 oz each) vanilla frosting 24 chocolate-covered marshmallow cookies (such as Mallomars) 48 Tootsie Roll Midgees (from a 12- or 16-oz bag) Brown tube icing Regular M&M's and mini M&M's

Instructions Jump to Ingredients ↑

  1. Frost cupcakes with vanilla frosting, reserving 1 Tbsp. Place cookies on top.

  2. Cut Tootsie Roll Midgees into 4 pieces each. Using the palm of your hand, roll each piece into a 3-in. rope. Press into rope with tines of a fork to make texture lines. Press 8 ropes onto each frosted cupcake for legs.

  3. Pipe small dots of tube icing onto cookies for eyes and nose; press on M&M’s for eyes and mini M&M for nose. With a toothpick, dot eyes with reserved white frosting.


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