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Easy Easter Bunny Cupcakes

close up of easter bunny cupcake
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5 from 11 reviews

These easy, kid-friendly Easter bunny cupcakes are dressed up with a vanilla buttercream frosting, shredded coconut and melt-in-your-mouth chocolate ears.

Ingredients

Units Scale

For the cupcakes and decorations:

  • 12 cupcakes
  • Pink food gel coloring
  • Black nonpariels
  • 3/4 cup shredded coconut
  • 5 oz white candy melts/chocolate

For the buttercream frosting:

  • 2 sticks (1 cup) unsalted butter, softened
  • 3 cups powdered sugar
  • 2 tsp vanilla extract
  • 2-3 tbsp milk

Instructions

  1. Melt the white candy melts/white chocolate over a double boiler or in the microwave.
  2. Using a small pairing knife, coat one side in the melted chocolate.
  3. Chocolate side down, press the knife against a piece of parchment paper and gently slide down.
  4. Repeat for 24 ears total.
  5. Place parchment paper on a baking sheet and refrigerate.
  6. To make the buttercream frosting, cream the butter until smooth.
  7. Add powdered sugar and vanilla and beat until fluffy.
  8. One tablespoon at a time, add the milk until desired consistency is reached, beating between each new addition.
  9. Spoon most of the frosting into a piping bag with a large, round tip and pipe a large dollop onto the cupcake in a slightly off-center position.
  10. Gently tap the cupcakes on the counter to spread the frosting out, leaving a little space between the frosting and edge of the cupcake on one side.
  11. Roll the frosted cupcakes in shredded coconut.
  12. Divide the remaining frosting and color about a tablespoon of it pink.
  13. Spoon the remaining white frosting into a bag with a small, round tip and pipe two dollops onto the side of the frosting with the gap for the nose/mouth and two small dollops on either side for the paws.
  14. Spoon the pink frosting into another piping bag, slip a small hole at the end and use it to pipe the nose.
  15. Add two black nonpareils for eyes and the chocolate ears.

Notes

  • Keep your kitchen equipment/utensils free of water when melting the chocolate. Getting water in the melting/melted chocolate will cause it to seize.
  • Reviving chocolate that seizes: If your chocolate has seized, you may be able to bring it back to the right consistency by adding a little fat. Add 1/2 - 1 teaspoon of shortening or cooking oil at a time, stirring between each addition.
  • Substituting store bought frosting: While I recommend using a homemade buttercream for this recipe, if you'd prefer to use a store bought frosting, you can substitute the frosting in the recipe for 2 1/3 cups of store bought.
  • The secret to air bubble free frosting: Once the frosting has come together, turn your stand mixer down to low and continue beating for about 5 minutes. This should work out most of the air bubbles.
  • Filling a piping bag like a pro: Spoon your frosting onto a large piece of plastic wrap, roll and twist the ends. Trim one end so there’s about ½” in length, drop your frosting into the piping bag (short end first) with the tip already on and pipe!
  • Storing frosted cupcakes: While cupcakes are always best when eaten the same day they’re made, these can be stored in an air-tight container at room temperature for 1-2 days.

Sources:
Chocolate bunny ears adapted from the Cake Blog

Find it online: https://thesimple-sweetlife.com/easy-easter-bunny-cupcakes/