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Chocolate bunny cupcakes

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Chocolate bunny cupcakes

These Easter bunny cupcakes might just be the perfect treat for spring. Moist chocolate cupcakes with easy to pipe buttercream grass topped with cute little bunny butts, which are easier than you might think!

Ingredients

Chocolate Cupcakes
40g cocoa powder
4 tbsp boiling water
3 large eggs
175g unsalted butter softened
165g golden caster sugar
115g self raising flour
1 tsp baking powder
,
Chocolate butter cream
100g salted butter softened
150g sifted icing sugar
25g cocoa powder
2 tbsp whole milk
50g dark chocolate
,
Decoration
White marshmallows
Mini red and pink heart confetti (Sainsbury’s)
100g Ready to roll white icing
White Writing icing

Method

  1. Preheat the oven to 200C (180C Fan)
  2. Line a muffin tin with 12 paper cases .
  3. Sift the cocoa powder into a bowl, pour in the boiling water and stir to make a thick paste.
  4. Add all the remaining cake ingredients and mix with an electric hand whisk.
  5. Spoon the mixture into the muffin cases   and bake in the oven for about 15 minutes or until well risen and springy to the touch. Transfer the cupcakes to a wire rack to cool.
  6. To make the chocolate icing cut the softened butter into pieces and beat until smooth. Gradually add the icing sugar in three separate additions until well blended. Add the cocoa and beat again. Mix in the milk and then beat for about 5 minutes until fluffy and smooth. Whilst beating the mixture break the chocolate into pieces and put into a heatproof bowl over a pan of simmering water and stir until melted. Beat the melted chocolate into the icing mixture.
  7. Once the cupcakes are cool, spread with the chocolate icing.
  8. Cut the large white marshmallows in half to make the feet and stick 3 mini hearts onto each for the paws. Use white writing icing for glue.
  9. Stick another half marshmallow onto the cupcake for the tail.
  10. Make 12 balls from the ready to roll white icing and stick on top of the marshmallow to make the bobtail.

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