Creating these Easter bunny cupcakes
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 too, for good measure.
And 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.
How to decorate Easter bunny cupcakes
You can top these Easter cupcakes however you like, but I kept mine simple (partly because I wanted the chocolate bunnies to be the stars of the cupcakes, and partly because I just really wanted to eat one). The basic steps for decorating these adorable Easter bunny cupcakes are:
Create a mound of frosting — You should use around 3 tablespoons of frosting to create a good-sized mound for the bunny to sit on. If you have extra time, you could mix some green food coloring into the buttercream to make the top of the cupcake look more like a grassy hill (totally not necessary though!).
Sprinkle on some “grass” — I used edible green grass for these Easter cupcakes, which you can find easily online. However, some brands of edible grass taste pretty terrible. If you can’t find a brand you like, you can mix some green food coloring with sweetened shredded coconut for the same effect. Don’t worry, the coconut won’t overpower these cupcakes!
Top with a chocolate bunny — In case you couldn’t already tell, the chocolate bunny on top of these vanilla cupcakes is my favorite decoration. Make sure to nestle the bunny firmly in the frosting so it doesn’t fall off in transit.
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. 🙂Print
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!
More Easter desserts from Broma Bakery:
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!