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–+ servings
A chocolate cupcake topped with chocolate buttercream, a Easter bunny and sprinkles.

Easter Bunny Chocolate Cupcakes

Satisfy your inner chocoholic with one of these too-cute Easter Bunny Chocolate Cupcakes. Quick, easy and absolutely delicious!
5 from 2 votes
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Course: Easter
Cuisine: cakes and cupcakes
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 12 serves
Calories: 554kcal
Author: Lucy - Bake Play Smile
Cost: $10

Equipment

  • Beaters, stand-mixer or Thermomix
  • Oven

Ingredients

For the cupcakes

  • 125 g butter softened
  • 165 g (¾ cup) caster sugar
  • 2 eggs lightly beaten
  • 1 teaspoon vanilla extract
  • 190 g (1 ¼ cups) self raising flour
  • 35 g (⅓ cup) cocoa
  • 160 g (⅔ cup) milk

For the buttercream

  • 300 g (2 cups) icing sugar mixture
  • 2 tbs cocoa powder
  • 115 g butter softened
  • 1 tsp vanilla extract
  • 1-2 tbs milk
  • 12 mini Easter bunnies see notes
  • sprinkles optional
Metric - US Customary

Instructions

To Make The Cupcakes

  • Preheat oven to 170 degrees celsius. Line 12 muffin holes with cupcake liners.
  • Using hand-held beaters or a stand mixer, cream the butter and sugar together until light and fluffy.
    If using a Thermomix: Insert the butterfly into the Thermomix bowl and mix the butter and sugar for 30 seconds on Speed 5. Scrape down the sides of the bowl and repeat for a further 20 seconds or until pale and creamy.
  • Add the eggs and vanilla and beat until well combined.
    If using a Thermomix: Add the eggs and vanilla and mix for 10 seconds on Speed 4, or until combined. Remove the butterfly. 
  • Alternate folding through the sifted flour and cocoa with the milk until combined.
    If using a Thermomix: With the blades turning on Speed 2, slowly alternate adding the sifted flour, cocoa and the milk. Increase to Speed 4 for 5 seconds. 
  • Spoon the mixture into the cupcake liners.
    Bake for 15 minutes or until cooked when tested.
  • Leave in the pan to cool for 10 minutes before placing on a wire rack to cool completely.

To Make The Frosting

  • Sift the icing sugar and cocoa powder into a large bowl. Set aside.
    If using a Thermomix: To make the icing, place the icing sugar and cocoa powder into the Thermomix bowl and mix for 10 seconds, Speed 9.
  • Beat the butter and vanilla extract in a bowl until pale and fluffy (approximately 5 minutes). Slowly add the icing sugar/cocoa powder mixture, beating until smooth and creamy.
    If using a Thermomix: Add the butter, 1 tablespoon of milk and vanilla extract. Mix for 30 seconds on Speed 4. If needed, mix through an extra tablespoon of milk.
  • Add 1 tablespoon of milk and beat through.
    If needed, beat through an extra tablespoon of milk.
    If using a Thermomix: Add an extra tbs of milk and mix for 10 seconds, Speed 4, if needed.
  • Spread the frosting over the top of the cooled cupcakes.
  • Gently press a mini Easter bunny into the top of the buttercream and cupcake.
    Decorate with sprinkles (optional).

Notes

RECIPE NOTES & TIPS:
  • Mini Easter bunnies - mini Kit Kat or Maltesers bunnies work perfectly (or any other brand of mini bunny you like!)
  • Use room temperature ingredients.
  • To tell the cupcakes are cooked - press gently on the top. If they spring back, they are cooked.
  • Allow the cupcakes to cool completely before decorating with the buttercream.
  • Store cupcakes at room temperature - if you place them in the refrigerator they will dry out.
  • These Easter chocolate cupcakes are best eaten within 2 days.
  • You can freeze undecorated cupcakes in an airtight container for up to 3 months.

Nutrition

Calories: 554kcal | Carbohydrates: 58g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Cholesterol: 92mg | Sodium: 233mg | Potassium: 228mg | Fiber: 3g | Sugar: 31g | Vitamin A: 810IU | Calcium: 49mg | Iron: 2.9mg