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Easter Bunny Chocolate Cupcakes – Bake Play Smile

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Published: Mar 20, 2024 by Lucy · This post may contain affiliate links · 21 Comments
These Easter bunny chocolate cupcakes are made using just a handful of basic ingredients and are SO much fun to make with kids!

Topped with chocolate buttercream and decorated with mini Easter bunnies!

These are the cutest cupcakes for Easter! Soft and fluffy chocolate cupcakes are topped with smooth chocolate buttercream and decorated with a chocolate bunny and sprinkles to create a chocolate Easter cupcake that looks as good as it tastes!

Packed with chocolate flavour, these cupcakes are perfect for satisfying any sweet tooth! Like my other easy Easter recipes, including rich Easter brownies, cute chocolate nests, Easter egg slice, Easter chocolate caramel tart and no bake Easter Hedgehog slice, they are a fun and easy recipe, and ideal for Easter parties and family get-togethers!

Why You’re Going To Love This Recipe

Packed with chocolate flavour – with chocolate sponge, chocolate buttercream AND a chocolate bunny, these are a must-bake for any chocolate fans!

Fun recipe – these cupcakes are a great Easter recipe to bake with kids!

Pantry staples – they are made using basic ingredients.

Conventional and Thermomix – both methods are written in the recipe card at the end of the post.

What You Need

Chances are you have most of the ingredients to make these chocolate bunny cupcakes already in your pantry! Add some chocolate bunnies, and you are good to bake!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Butter – you can use unsalted butter or salted butter. Make sure it is at room temperature.

Caster sugar – also known as superfine sugar.

Eggs – I use size large eggs which weigh approx. 60g (2oz) each. Use room temperature eggs as they will incorporate into the batter easier.

Vanilla extract – or vanilla bean paste. This brings out the chocolate flavour of the cupcakes and the chocolate buttercream.

Self raising flour – also known as self-rising flour. Or make your own self raising flour by adding 2 teaspoons baking powder to every cup of plain flour.

Cocoa powder – use regular, unsweetened cocoa powder. A good quality cocoa powder like Nestle or Cadbury will provide the richest flavour in both the cupcakes and the buttercream.

Milk – this is used in both the cupcakes and the buttercream. A splash of milk in the buttercream helps give it a light and fluffy texture. I recommend using full fat / full cream milk.

Icing sugar mixture – icing sugar mixture sets softer than pure icing sugar, which makes the most delicious light buttercream!

Mini Easter bunnies – use KitKat, Malteser or any other brand of chocolate bunny!

Equipment Required

You don’t need any special equipment to make these cute Easter bunny cupcakes!

Hand held beaters, stand mixer or Thermomix.

Cupcake tin lined with cupcake liners.

Oven – I use a fan-forced oven. If you use a conventional oven, increase the temperature by 10-20 degrees Celsius.

Step By Step Instructions

These are the easiest chocolate Easter cupcakes! Just mix, bake and decorate!

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 – Cream The Butter And Sugar

Preheat the oven to 170 degrees celsius, and prepare your muffin tin.

Cream the butter and sugar together until light and fluffy.

Step 2 – Add The Eggs And Vanilla

Add the eggs and vanilla, and beat until well combined into the creamed mixture.

Step 3 – Add The Flour, Cocoa And Milk

Fold through a little of the sifted flour and cocoa powder.

Then add a little of the milk and mix until combined.

Continue to alternate folding in the flour / cocoa, and the milk, combining well after each addition.

Step 4 – Bake

Spoon the mixture into the cupcake liners and bake in the preheated oven until cooked.

Leave in the pan to cool before placing on a wire rack to cool completely.

Step 5 – Decorate

Make the chocolate buttercream:

Sift the icing sugar and cocoa into a bowl.

In a separate bowl, beat the butter and vanilla extract until pale and fluffy.

Slowly add the icing sugar/cocoa powder mixture, beating until smooth and creamy. Add a little milk and beat through, beating extra milk in if required.

Spread (or pipe) the frosting over the top of the cooled cupcakes.

Gently press a mini Easter bunny into the top of the cupcake and decorate with sprinkles (optional).

Expert Tips

Mini Easter bunnies – mini Kit Kat or Malteser bunnies are perfectly sized (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.

FAQs

Can I freeze these Easter cupcakes? You can freeze the un-iced cupcake for up to 3 months. However once iced, these cupcakes are not suitable for freezing. What else can I use to decorate these Easter cupcakes? Mini chocolate Easter eggs, Cadburys mini eggs, or fondant bunnies or carrots would all make fun Easter cupcake decorations!

For more super cute Easter recipes, check out these fun favourites:

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Easter Bunny Chocolate Cupcakes

Satisfy your inner chocoholic with one of these too-cute Easter Bunny Chocolate Cupcakes. Quick, easy and absolutely delicious!

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Course: EasterCuisine: cakes and cupcakes
Prep Time: 20 minutes minutesCook Time: 15 minutes minutesTotal Time: 35 minutes minutes
Servings: 12 serves
Calories: 554kcal
Author: Lucy – Bake Play Smile

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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.

NutritionCalories: 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

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