Easter is one of my favorite holidays. It typically means an absolutely delicious brunch, lots of flowers, and, if you’re lucky, chocolate bunnies.
When I was little, I scoured through my Easter basket for the chocolate bunnies. Giant hollow bunnies, chocolate lollipop bunnies, and caramel-filled bunnies. I wasn’t picky; as long as it was chocolate and shaped like a bunny, I was happy.
I remember this one year, eating a caramel-filled chocolate bunny, the chocolate quickly melting all around my mouth. No, eating isn’t the right word. Devouring. Yes. Devouring.
It. Was. Heaven.
But now I’m an adult, and melted chocolate all over my face is no longer cute, it’s silly. And a little messy. So I have to get creative with ways to eat my caramel-filled chocolate bunnies.
That’s why, when Ghirardelli asked me to create an Easter recipe, I selfishly knew I had to create a recipe around their Milk Chocolate Caramel Bunny. Because this girl loves her chocolate bunnies.
Ghirardelli’s entire Easter line is perfect for your Easter Sunday gatherings. They have caramel-filled Easter eggs, hollow bunnies (who are named Noe after the San Francisco neighborhood), and tiny milk chocolate bunnies. I actually topped a few of these Easter Bunny Cupcakes with the caramel-filled eggs, for good measure.
Ok can we also talk about this vanilla cupcake? I am not a vanilla cupcake person, but I could not be more happy with this recipe. The cupcake is beyond moist, super fluffy, and makes for the perfect foundation to let the caramel bunnies shine.
So here’s to chocolate Easter bunnies. And maybe getting just a little bit of melted chocolate all over our faces. But only a respectable amount. Maybe. 🙂
for the cupcakes
- 6 tablespoons unsalted butter, room temperature
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup buttermilk
for the frosting
- 3/4 cups unsalted butter
- 3 cups powdered sugar
- 1-2 tablespoons whole milk
- 2 teaspoons vanilla extract
- Pinch of salt
- Edible green grass, for topping
- 12 Ghirardelli Milk Chocolate Caramel-filled Bunnies (you can also use the caramel-filled eggs for a fun topping)
Preheat oven to 350°F. Line 12 cupcake molds with cupcake liners. Set aside.
In a standing mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 2 minutes. Add in the eggs, one at a time, beating between additions. Continue to beat until batter forms a pale yellow color. Mix in the vanilla extract.
In a separate bowl, combine the flour, baking powder, and salt. Alternate folding in the flour mixture and the buttermilk, mixing only until combined.
Pour batter evenly into cupcake liners. Bake for 15 minutes, then allow to cool completely before frosting.
To make the frosting, cream the butter in a standing mixer fitted with a whisk attachment. Add in the powdered sugar, 1 tablespoon of whole milk, vanilla extract, and salt. Beat for 1-2 minutes, until the frosting is nicely whipped. If the frosting is too dry, add in another tablespoon of whole milk.
Place 3 tablespoons of frosting over each cupcake, and use the back of a knife to smooth it out. Sprinkle on edible grass, then top with Milk Chocolate Caramel-filled Bunnies!
This post is sponsored by Ghirardelli. All text and opinions are 100% my own. Thank you for continuing to support the brands who help make Broma possible!