Chocolate Easter Bunny Cupcakes Recipe
I came across these Easter Bunny Cupcakes and thought they were an absolute must-have this Easter! My plan this year is to try out a few new Easter recipes and crafts for kids to A) Keep these kids busy! and B) to flex my domestic side a bit. (with objective A being the biggest priority).
These cute little bunny cupcakes are actually pretty easy to make and best of all, they double as an fun little Easter craft for kids to participate in as they help with decorating the Easter bunny part. Additionally, you can place them on this festive 3-tiered cupcake stand and let these be your contribution to an Easter potluck event. Either way, you’ll be a rock star!
Check out the recipe for these Chocolate Easter Bunny Cupcakes Below!
- 1 C flour
- 3/4 tsp baking soda
- 1/2 tsp sea salt
- 1/4 tsp baking powder
- 1/3 C cocoa
- 1/2 C unsalted sweet cream butter softened
- 3/4 C granulated sugar
- 1/2 T pure vanilla
- 1 egg
- 1 C whole milk
- regular size reese cups
- box of whoopers
- sweet tart chewy candy
- tootsie rolls
- edible pen
- small bag of Ghirardelli melting chocolate
Preheat oven to 350 degrees
Line cupcake pan with paper liners
Using a medium bowl mix together the dry ingredients: flour, cocoa, baking soda, and powder. Set aside.
In another mixing bowl, butter and sugar until creamed for 2 minutes
Add in the vanilla and egg until well mixed
On low gradually mix in the dry ingredients with the wet and mix until combined.
Add in milk and mix
Evenly distribute the batter into the cupcake liners
Bake for 21-24 minutes
1/2 C unsalted sweet cream butter
3 C powder sugar
1/2 C cocoa
3 T heavy whipping cream
In a large mixing bowl with whisk attachment, add in all ingredients and mix until combined.
If “rocks” appear add in another tablespoon of heavy whipping cream.
when you have stiff peaks, stop mixing
Add frosting to round tip piping bag.
Royal Icing recipe:
If you don’t want to go through the trouble for the eyes, you can purchase already made small eyes (can be found at Hobby Lobby or Michaels)
1 egg white
1/2 tsp cream of tarter
1 1/2 C of powder sugar
Combine all ingredients into a mixing bowl and mix on medium speed until stiff peaks form.
if still liquid like, add more powder sugar about 1/2 C
Directions to set up bunny cupcakes:
Using the white royal icing, pipe a small size for the base of the eye.
Next, using the black royal icing, pipe on a small black dot for the pupal.
With the white royal icing again, pipe on a tiny white dot.
Using pen draw whiskers, and a smile
place reese cup and two malt balls into the frosting.
unwrap a tootsie roll and flatten using a rolling pin. Cut out bunny ears.
Place the cupcakes into the freezer for 5 minutes.
Pull cupcake out. Bend one part of the bunny ears and dip into the melted chocolate. Place the ears on top of the reesee cups.