Line a baking sheet with waxed paper.

Melt candy coating according to package directions. If the candy is too thick to pour, add 1 teaspoon coconut oil or vegetable shortening. Stir well. Do not add water. You can add up to 1 tablespoon of coconut oil per bag of candy wafers.

Dip each cookie into melted candy. Remove cookie, tapping gently against the side of the bowl, allowing excess candy to return to the bowl. If air bubbles form, pop them with a toothpick. Place the cookie onto the waxed paper.

Immediately add a candy eye, red M&M "lip" and M&M's scales. Allow cookie to set completely at room temperature or refrigerate for faster results.

Pipe frosting over cupcakes in a circular direction working from the outer edge of the cupcake towards the center.

Sprinkle rainbow nonpareils over the frosting.

Place one cookie “fish” on top of each cupcake. TIP! If the icing is too thin to hold the fish, use a toothpick to secure the cookie. After you refrigerate the cupcakes and the frosting hardens, you can remove the toothpick.

For best results, refrigerate the cupcakes until ready to serve.