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Chocolate Bunny on Chocolate Cupcakes with a yellow wrapper
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Chocolate Bunny Cupcakes

These Chocolate Bunny Cupcakes for Easter are made with homemade cake recipe, fluffy frosting, and Lindt bunnies on top!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Keyword: Chocolate Bunny Cupcakes
Servings: 18 cupcakes
Calories: 324kcal
Author: Lois

Equipment

Ingredients

For the Cupcakes:

  • 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

For the Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • ½ cup cocoa powder
  • 3 tablespoons milk

For the Decorations:

  • 18 Lindt chocolate bunnies
  • 36 Robin Egg chocolate candies

Instructions

  • 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.

Video

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.

Nutrition

Serving: 1cupcake | Calories: 324kcal | Carbohydrates: 47g | Protein: 3g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 47mg | Sodium: 151mg | Potassium: 119mg | Fiber: 2g | Sugar: 39g | Vitamin A: 369IU | Vitamin C: 0.002mg | Calcium: 47mg | Iron: 1mg