Make monkey pieces one day in advance. Knead 1/8 teaspoon Gum-Tex into 1 1/4 oz. chocolate fondant. Use fondant roller and pink guide rings to roll out fondant 1/16 in. thick.
For ears, use medium round Cut-Out to cut two circles. Use knife to trim 1/8 off of the circles to make flat edges.
For arms, roll two logs, each 1/4 in. dia. x 2 in. long. Use knife to cut fingers.
For legs, roll two logs, 1/4 in. dia. x 3 1/2 in. long. Flatten ends to form feet and use knife to cut toes.
For tail, roll log, 1/8 in. in dia. x 3 1/4 in. long and form into question mark.
Make cupcakes. Prepare batter following recipe directions. Bake and cool one standard and one mini cupcake for each treat. Prepare buttercream icing. Tint brown. Use spatula to ice top of cupcakes.
Make monkey features. Tint white fondant light brown. Use fondant roller and pink guide rings to roll out 1/16 in. thick.
For inner ears, use wide end of tip 2A to cut out two circles. Use knife to trim 1/3 off of the circles. Use piping gel and brush to attach inner ears to outer ears.
For muzzle, use large leaf Cut-Out to cut out shape. Use fondant roller to widen leaf, 2 1/2 in. wide x 1 1/2 in. high. Use piping gel and brush to attach to standard cupcake. Use black edible color marker to draw smile.
For belly, use wide end of tip 2A to cut out circle. Pinch between fingers slightly to make oval shape. Use piping gel and brush to attach to mini cupcake.
Arrange body. Position standard cupcake above mini cupcake. Use piping gel to attach ears, arms, legs and tail to cupcakes. Use icing to attach candy eyeballs.
One of the simplest techniques for decorating with fondant is to create cut-outs. Fondant shapes can be applied to lay at on the surface of a treat or dried so that they hold their shape when used as a topper.