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1
For the eyes: Place the malt balls cut side up on the work surface.
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2
Attach a white sprinkle to each ball using a skewer dipped in the buttercream to adhere.
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3
Add a mini chocolate chip as a pupil to each white sprinkle using more buttercream.
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4
Set aside.
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5
For the ears: Unwrap the caramels and press with fingers to flatten.
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6
Warm the candies in the microwave for 5 to 10 seconds if they are too hard to flatten at room temperature.
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7
Cut each caramel into 2 little triangles with scissors.
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8
Coat each triangle with frosting on one side and cover with chocolate sprinkles.
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9
Set aside.
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10
For the beaks: Place the small yellow gumdrops on the work surface standing upright.
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11
Snip each gumdrop with scissors straight down three-quarters of the way through the candy to make the open mouth.
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12
Snip to narrow the overall size and shape into a tapered beak.
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13
To assemble: Frost each cupcake with about 2 tablespoons buttercream.
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14
Place the chocolate sprinkles in a small bowl.
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15
Invert each cupcake into the sprinkles and press gently to adhere.
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16
Attach the eyes and beak by applying small dollops of additional frosting and pressing gently.
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17
Push the ears into the edges of the cupcake.
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18
Repeat steps for all cupcakes.
