Easter desserts don’t get more festive than these Chocolate Bunny Cupcakes!
Made with a rich, homemade cake base and topped with homemade frosting, they're topped with a gold-wrapped Lindt bunny on top.
Don’t forget to check out all the other fun and festive Easter Desserts that are perfect for celebrating with family and friends!
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Treat yourself to this indulgent dessert that’s as easy to make as it is delightful to eat—perfect for any occasion.
After preparing a big Easter ham dinner, easy desserts are a must. These simple treats come together quickly, so you can spend less time in the kitchen and more time enjoying the holiday.
Looking for more cute recipes? Try my Carrot Shaped Brownies, or my Easter Bunny Cupcakes Yum!
Table of Contents
- Why my family loved these Bunny-Themed Cupcakes:
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Baking Instructions
- LOVE this recipe? SAVE it for Later!
- Kitchen Tool Spotlight
- My Kitchen Tools Essentials
- Recipe Tips for the Best Easter Cupcakes That Worked for Me
- Recipe FAQ's
- How to Store, Freeze and Thawing Tips
- More Recipes You'll Love!
- 📖 Recipe Card
- Food Safety Tips:
- 💬 Comments
Why my family loved these Bunny-Themed Cupcakes:
- The homemade cupcake is rich, moist, and full of flavor without being too sweet.
- The powdered sugar frosting adds the perfect light and fluffy touch.
- Everyone loved the chocolate bunny topper—it made each cupcake feel extra special and festive!
- They were just the right size for a sweet bite after our Easter ham dinner last year.
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
- Use your favorite chocolate cake mix for a quicker option. Just follow the box instructions or doctor it up with sour cream or pudding mix for extra moisture. For more ideas, check out my 5 Cake Mix Baking Secrets post.
- Try using unsweetened applesauce (¼ cup per egg) or a flax egg (1 tablespoon flaxseed + 3 tablespoon water) for egg-free cupcakes.
- Cream cheese frosting, canned frosting or whipped topping can replace powdered sugar frosting if desired.
- Use mini chocolate eggs, Peeps, or marshmallow bunnies if you don’t have gold-wrapped bunnies.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: Combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Step 2: Mix in the vanilla, eggs, milk, and oil.
Step 3: Mix on low and scrape the sides of the bowl often until well combined.
Step 4: Evenly divide the batter into cupcake liners. Fill them about ⅔ full.
Baking Instructions
Step 5: Bake in a preheated 350°F oven for 14-16 minutes until the center is set.
Step 6: Prepare the frosting by mixing the softened butter, half the powdered sugar, cocoa powder, salt, and vanilla on low speed.
Step 7: Add in the remaining powdered sugar and the milk. Mix on low and be sure to scrape the sides often.
Step 8: Once the ingredients are combined, whip the frosting on medium until fluffy and smooth.
Step 9: Fill a piping bag with the frosting and pipe a mound on top of each cupcake. Then top with a chocolate bunny and some chocolate egg candies. Enjoy!
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My Kitchen Tools Essentials
Tools that will make your time easier and faster in the kitchen!
Recipe Tips for the Best Easter Cupcakes That Worked for Me
- Use room temperature ingredients – Letting your eggs, butter, and milk sit out for a bit helps everything mix more smoothly for a fluffier texture.
- Don’t overmix the batter – Mix just until combined to avoid dense cupcakes.
- Use a cookie scoop – For evenly sized cupcakes that bake uniformly.
- Check for doneness early – Start testing with a toothpick a few minutes before the suggested bake time to avoid overbaking.
- Cool completely before frosting – Even a slightly warm cupcake can melt the frosting.
- Press the bunny in gently – Once frosted, lightly press the chocolate bunny on top so it stays in place without sinking.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Moist cupcakes start with room temperature ingredients, gentle mixing, and moisture-rich add-ins like sour cream or buttermilk. Be sure not to overbake—start testing a few minutes early to keep them soft and tender.
Both oil and butter work well, but for moist cupcakes, oil is often better. It keeps the texture soft and tender, while butter adds rich flavor—so some recipes use a mix of both for the best of both worlds.
How to Store, Freeze and Thawing Tips
Room Temperature: Store unfrosted cupcakes in an airtight container at room temp for up to 2 days. Decorate them right before serving.
Refrigerate: If frosted, store cupcakes in the fridge (covered) for up to 4–5 days. Let them sit at room temp for 15–20 minutes before serving for best texture.
Freezer: Place the cupcakes on a baking sheet until solid, then wrap gently in plastic wrap and transfer to a container. Best within 1 month.
Thaw Tips: Let thaw at room temperature for 1–2 hours.
More Recipes You'll Love!
Check out my other recipe for Cute Easter Cupcakes that look like baby chicks. Or you might like this recipe for Easter Bunny Cupcakes with coconut.
📖 Recipe Card
Chocolate Bunny Cupcakes
Video
Ingredients
- 1 cup flour
- 1 cup sugar
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup milk
- ¼ cup oil
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- ½ cup cocoa powder
- 3 tablespoons milk
- 18 Lindt chocolate bunnies
- 36 Robin Egg chocolate candies
Method
- Preheat the oven to 350°F. Line a standard muffin tin with cupcake liners, set aside.
- In the bowl of a stand mixer, combine the flour, sugar, cocoa powder, baking powder, baking soda and salt. Whisk to combine.
- Add in the vanilla, oil, milk and eggs. Mix on low until combined, scraping the sides often. Mix thoroughly.
- Divide the batter between each of the cupcake liners. Fill each about ⅔ full.
- Bake in the preheated oven for approximately 14-16 minutes or until the center is set. Allow to cool completely before decorating.
- For the frosting: In the bowl of a stand mixer, combine the softened butter, about half of the powdered sugar, cocoa powder, salt and vanilla.
- Mix on low speed until combined.
- Add in the remaining powdered sugar and milk. Mix on low speed until combined, scraping the sides often.
- Bump up the speed to medium and mix until the frosting is fluffy and smooth, about a minute or so.
- Transfer the frosting to a piping bag fitted with a large round tip.
- Once the cupcakes are cool, pipe a large mound of frosting onto each cupcake.
- Top with a Lindt bunny and a couple of Robin Egg chocolate candies.
Nutrition
Notes
- Use room temperature ingredients – Letting your eggs, butter, and milk sit out for a bit helps everything mix more smoothly for a fluffier texture.
- Don’t overmix the batter – Mix just until combined to avoid dense cupcakes.
- Use a cookie scoop – For evenly sized cupcakes that bake uniformly.
- Check for doneness early – Start testing with a toothpick a few minutes before the suggested bake time to avoid overbaking.
- Cool completely before frosting – Even a slightly warm cupcake can melt the frosting.
- Press the bunny in gently – Once frosted, lightly press the chocolate bunny on top so it stays in place without sinking.
Tried this recipe?
Let us know how it was!Food Safety Tips:
- Bake goods to their recommended internal temperature, typically 165°F (74°C) or higher for safety.
- Use separate utensils and surfaces for raw ingredients, especially eggs, to prevent cross-contamination.
- Wash your hands thoroughly after handling raw dough or eggs.
- Avoid leaving baked goods or raw dough at room temperature for extended periods.
- Never leave the oven unattended while baking.
- Choose oils with a high smoking point to minimize the release of harmful compounds.
- Ensure good ventilation when using a gas stove when using an oven or gas stove to maintain a safe cooking environment.
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