Bunny Butt Easter Cupcakes
User Reviews
5
Bunny Butt Easter Cupcakes
Description
This whimsical cupcake design uses chocolate cupcakes as the base, frosted and rolled in chocolate cookie crumbs for texture. White cupcake balls or donut holes dipped in vanilla frosting and coated with coconut flakes serve as the bunny's tail. Miniature marshmallows and candy melts in white and pink colors are melted and piped to form delicate bunny feet, toes, and pads, adding a charming finishing touch. The combination creates a textured and visually appealing treat perfect for Easter celebrations.
The cupcakes balance chocolate with creamy frostings and the unique coconut texture adds visual white fluffiness reminiscent of a bunny tail. The careful decoration effort results in a themed treat that pairs well with spring gatherings or children's parties.
Ingredients
- 12 chocolate cupcake baked
- 6 white cupcakes or 12 donut holes
- 12 miniature marshmallows
- 1 ½ cups coconut flakes
- chocolate cookie crumbs
- 16 ounces chocolate frosting 1 jar
- 16 ounces vanilla frosting 1 jar
- ½ cup white candy melts
- 2 tablespoons pink candy melts you will just need a couple of melts
Instructions
- If using white/yellow cupcakes for the bunny body, using a melon baller, scoop out a ball of cupcake for each bunny body (you should be able to get 2 per cupcake). If you are using donut holes, cut a small slice off the bottom so it can sit flat.
- Frost each chocolate cupcake with chocolate frosting. Dip into the cookie crumbs.
- Place about 20 white candy melts into a small Ziploc bag and microwave about 20-30 seconds or until melted. Snip a small corner off and pipe little feet shape onto parchment paper (2 feet per cupcake plus a few extras just in case). Mine were 1″ long by about ½″ wide.
- Once cool, melt the pink candy melts in a small ziploc bag and pipe toes and the pads of the feet. Let set.
- Place ½ cup vanilla frosting in a small bowl. Microwave 10 seconds or until soft and slightly runny. Dip each white cupcake ball or donut hole in the vanilla frosting and then into the coconut. Gently press to adhere. Dip each mini marshmallow into the frosting and then the coconut. Let the bunny body and tail cool.
- Using white candy melts as “glue” stick the tail to the body (you can cut part of the marshmallow off if it is too big). With white candy melts stick the bunny butt to the cupcake. Finally use the candy melts to adhere the feet with the toes facing downward.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12cupcakes
Amount Per Serving
Calories 303 kcal
% Daily Value*
| Calories | 303 | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 1mg | 0% |
| Sodium | 215mg | 9% |
| Potassium | 118mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 35IU | 1% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 87mg | 9% |
| Iron | 1.3mg | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
