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Easter Cupcakes with Mini Chocolate Bunnies

Delightful and quick Easter cupcakes topped with mini chocolate bunnies, perfect for spring celebrations.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 210
Ingredients Method Notes

Ingredients
  

Cupcake Ingredients
  • 1.5 cups all-purpose flour Spoon into cup and level off.
  • 1 cup granulated sugar Adds sweetness.
  • 0.5 cups unsweetened cocoa powder Provides chocolate flavor.
  • 1 teaspoon baking powder Helps cupcakes rise.
  • 0.5 teaspoon baking soda Works with baking powder for leavening.
  • 0.5 teaspoon salt Enhances flavor.
  • 0.5 cups unsalted butter, softened Adds richness and moisture.
  • 2 large eggs Binds batter and adds lift.
  • 1 teaspoon vanilla extract Provides a warm flavor.
  • 0.75 cups milk Makes the batter smooth.
  • 12 pieces mini chocolate bunnies For topping.
  • to taste Chocolate frosting For decorating.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a cupcake pan with cupcake liners.
  2. In a large bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  3. Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients. Mix until well combined and smooth.
  4. Fill each cupcake liner about 2/3 full with the batter.
  5. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  6. Allow cupcakes to cool completely.
Frosting
  1. Frost with chocolate frosting and top each cupcake with a mini chocolate bunny.

Notes

Store frosted cupcakes in an airtight container at room temperature for up to two days. Keep unfrosted cupcakes for three months in the freezer. Thaw in the fridge before frosting.