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!