Description
Chocolate cupcakes adorned with Reese’s cup Easter bunnies create a playful dessert perfect for spring celebrations. Sweet chocolate cake topped with creamy frosting and whimsical candy decorations will delight guests and make you the star of any holiday gathering.
Ingredients
Scale
Cupcake Ingredients:
- 1 box chocolate cake mix (plus ingredients listed on the package)
- 1 teaspoon (5 milliliters) vanilla extract (optional)
Main Ingredients:
- 1 cup (226 grams) unsalted butter, softened
- 3 cups (360 grams) powdered sugar
- 2 tablespoons (30 milliliters) milk
- 1 teaspoon (5 milliliters) vanilla extract
- 1 pinch salt
Decoration Ingredients:
- 12 Reeses Cups (mini size)
- 24 candy eyes
- 12 pink candy-coated chocolates (for noses)
- 24 marshmallows (for ears)
- Pink sanding sugar (for ear decoration)
- 12 white cupcake liners
Instructions
- Prepare the chocolate cake batter according to package instructions, incorporating vanilla extract for enhanced flavor.
- Arrange white cupcake liners in a pan and fill each cavity two-thirds full with mixed batter.
- Bake cupcakes in a preheated oven at 350F (175C) for 18-20 minutes, ensuring a clean toothpick test indicates doneness.
- Allow cupcakes to cool completely at room temperature.
- Cream softened butter in a large mixing bowl until smooth and uniform.
- Gradually incorporate powdered sugar, mixing on low speed to prevent sugar cloud.
- Blend in milk, vanilla extract, and a delicate pinch of salt.
- Whip frosting on high speed for 2-3 minutes until light, airy, and fluffy.
- Generously spread or pipe frosting onto each thoroughly cooled cupcake.
- Position a mini Reeses Cup centrally atop each frosted cupcake to form the bunny’s face.
- Delicately attach candy eyes to the Reeses Cup using a tiny dollop of frosting.
- Place a pink candy-coated chocolate in the center to represent the bunny’s nose.
- Slice marshmallows diagonally to create distinctive ear shapes.
- Dip marshmallow cut sides into pink sanding sugar for a decorative inner ear effect.
- Carefully insert two marshmallow ears behind the Reeses Cup face, nestled in frosting.
- Display cupcakes on an attractive platter, ready to delight Easter guests.
Notes
- Choose high-quality chocolate cake mix for richer flavor and smoother texture.
- Allow cupcakes to cool completely to prevent frosting from melting and ensure clean decorating.
- Adjust food coloring in frosting for pastel Easter colors like soft pink or lavender.
- Customize bunny faces with different candies like M&Ms or sprinkles for unique expressions.
- Use room temperature ingredients for frosting to achieve smoother, more consistent mixing.
- Gluten-free option: Replace cake mix with gluten-free alternative and check candy ingredients.
- Stabilize marshmallow ears by chilling them briefly before inserting into frosting.
- Make ahead tip: Bake cupcakes and frosting separately one day prior to reduce day-of stress.
- For precise marshmallow ears, use kitchen scissors for clean, even cuts.
- Vegan adaptation: Use plant-based cake mix, dairy-free butter, and vegan candy alternatives.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 200
- Sugar: 18 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 2 g
- Cholesterol: 40 mg