Frog Cupcakes

Instructions

• Preheat the oven to 350 degrees F (175 degrees C). Line two 12-cup muffin tins with paper liners.
• Mix cake mix water, oil, and egg whites in a large bowl with an electric mixer on low speed until moistened, then mix on medium speed for 2 minutes. Pour batter into the prepared muffin cups, filling each 1/2 full.
• Bake in the preheated oven until tops spring back when lightly pressed, 19 to 23 minutes. Cool in the tins for 5 minutes, then transfer to a wire rack and let cool completely, about 20 minutes more.
• While the cupcakes are cooling, stir 2/3 of the frosting with green food coloring in a small bowl until well combined. Place remaining frosting in another small bowl and set aside. Cut each marshmallow in fourths widthwise to make four thin circles. Place green sugar in a shallow bowl. Set out a very small bowl of water.
• Frost cooled cupcakes with green frosting and sprinkle with some green sugar.
• Wet half of each marshmallow circle with water, then dip the wet part into green sugar to coat. Place two dipped marshmallows onto each cupcake for the frog's eyes; the green sugar should be facing up for the eyelids. Use a tiny bit of white frosting to glue a chocolate chip onto the center of each marshmallow for the pupils.
• Stir red food coloring into remaining white icing. Transfer to a plastic bag. Snip off one corner of the bag and pipe pink icing onto cupcakes to draw mouths and nostrils as desired.