Reese’s Cup Easter Bunny Cupcakes are an adorable and delicious treat perfect for Easter celebrations. These moist cupcakes are topped with fluffy frosting, decorated with candy to resemble cute bunny faces, and crowned with a mini Reese’s Cup for a sweet and nutty surprise. These festive cupcakes are sure to delight both kids and adults at your Easter party or spring gathering.
Why You’ll Love This Recipe
- Adorable and festive: Perfect for Easter or spring-themed events.
- Easy to make: Uses simple ingredients and fun decorations.
- Chocolate and peanut butter combo: Reese’s Cups add an irresistible flavor.
- Great for kids: A fun project for the whole family to enjoy.
- Customizable: Use your favorite cupcake and frosting flavors.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes
- 1 box chocolate cake mix (or homemade chocolate cupcake batter)
- 1 cup water
- ½ cup vegetable oil
- 3 large eggs
- 12 mini Reese’s Cups
For the Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- 2-3 tablespoons milk or heavy cream
- Pinch of salt
Decorations
- 12 mini Reese’s Cups (for bunny faces)
- Pink candy melts (for bunny ears)
- Mini marshmallows (cut in half for ear fluff)
- Black decorating gel or edible marker (for eyes and whiskers)
- Pink M&M’s or candy pearls (for noses)
- Shredded coconut (optional, for a “furry” look)
Directions
Make the Cupcakes
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare Batter: Mix the chocolate cake mix with water, oil, and eggs according to the package instructions.
- Add Reese’s Cups: Fill each cupcake liner halfway with batter, place a mini Reese’s Cup in the center, and then cover with more batter until the liner is about ⅔ full.
- Bake: Bake for 18-20 minutes or until a toothpick inserted into the cake (avoiding the Reese’s Cup) comes out clean. Let cupcakes cool completely.
Prepare the Frosting
- Beat Butter: In a large bowl, beat the butter until smooth and creamy.
- Add Sugar and Vanilla: Gradually add powdered sugar, vanilla extract, salt, and milk, beating until light and fluffy.
Decorate the Cupcakes
- Frost the Cupcakes: Spread or pipe frosting onto each cooled cupcake.
- Create Bunny Faces:
- Place a mini Reese’s Cup in the center of each frosted cupcake as the bunny’s head.
- Use black decorating gel or an edible marker to draw eyes and whiskers on the Reese’s Cup.
- Add a pink M&M or candy pearl for the bunny’s nose.
- Make Bunny Ears:
- Melt the pink candy melts according to package instructions.
- Dip the cut side of the mini marshmallows into the pink candy melts to create the inner part of the bunny ears.
- Stick the ears into the frosting above the Reese’s Cup head.
- Optional Coconut Fur: Sprinkle shredded coconut over the frosting for a fuzzy bunny effect.
Serve
- Display and Enjoy: Arrange the cupcakes on a platter and enjoy your adorable Reese’s Cup Easter Bunny Cupcakes!
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
Variations
- Vanilla Cupcakes: Use a vanilla or funfetti cake mix for a lighter option.
- Carrot Cake Bunnies: Swap chocolate cupcakes for carrot cake for a seasonal twist.
- Peanut Butter Frosting: Use a peanut butter buttercream for extra Reese’s flavor.
- Easter Egg Cupcakes: Decorate with candy eggs instead of bunny faces for a quick variation.
- Mini Cupcakes: Make mini versions for bite-sized treats.
Storage/Reheating
- Storage: Store decorated cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Freezing: Freeze undecorated cupcakes and frosting separately for up to 2 months. Thaw and decorate before serving.
FAQs
Can I use homemade cupcakes instead of a box mix?
Yes, you can use your favorite homemade cupcake recipe if you prefer.
How do I make the bunny ears sturdier?
Dip the marshmallows in candy melts and let them harden on parchment paper before placing them on the cupcakes.
Can I use different candy for the bunny faces?
Absolutely! Candy eyes, licorice, or chocolate chips can also be used for decoration.
How do I keep the Reese’s Cup from melting during baking?
Make sure to cover the Reese’s Cup well with batter, and avoid overbaking the cupcakes.
Can I use canned frosting?
Yes, store-bought frosting is a great time-saver and works well with this recipe.
What if I don’t have a piping bag for the frosting?
You can use a plastic zip-top bag with a corner snipped off to pipe the frosting.
How can I make the frosting more colorful?
Add a few drops of food coloring to match your Easter theme.
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and decorate them closer to serving time.
How do I avoid sticky candy melts?
Add a teaspoon of vegetable oil to the candy melts for a smoother, shinier finish.
Can I make this recipe gluten-free?
Use a gluten-free cake mix and check that all candies and ingredients are gluten-free.
Conclusion
Reese’s Cup Easter Bunny Cupcakes are a delightful and creative treat that’s perfect for celebrating Easter. With their charming bunny faces, delicious chocolate and peanut butter flavor, and fun decorations, these cupcakes are sure to be a hit at any gathering. Whether you’re baking with kids, hosting a party, or just adding some festive flair to your dessert table, this recipe is a must-try. Hop into the kitchen and enjoy making these cute and tasty Easter treats!
Print
Reese’s Cup Easter Bunny Cupcakes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These adorable Reese’s Cup Easter Bunny Cupcakes are the perfect festive treat! Moist chocolate cupcakes are topped with creamy vanilla frosting and decorated with Reese’s Cups and candy to create a cute bunny face. Ideal for Easter parties and a hit with kids and adults alike!
Ingredients
For the Cupcakes:
- 1 box chocolate cake mix (plus ingredients listed on the package)
- 1 teaspoon vanilla extract (optional)
For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
For Decoration:
- 12 Reese’s 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
-
Bake the Cupcakes:
Preheat your oven to 350°F (175°C) and line a cupcake pan with white cupcake liners. Prepare the chocolate cake mix according to the package instructions, adding vanilla extract if desired. Fill the liners 2/3 full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely. -
Make the Frosting:
In a large bowl, beat the softened butter until smooth. Gradually add powdered sugar, mixing on low speed. Add milk, vanilla extract, and a pinch of salt. Beat on high speed for 2-3 minutes until light and fluffy. -
Frost the Cupcakes:
Spread or pipe a generous amount of frosting onto each cooled cupcake. -
Create Bunny Faces:
- Place a mini Reese’s Cup on top of each cupcake as the bunny face.
- Use a small dot of frosting to attach candy eyes to the Reese’s Cup.
- Add a pink candy-coated chocolate to create the nose.
-
Make Bunny Ears:
- Cut marshmallows in half diagonally to create ear shapes.
- Dip the sticky cut side into pink sanding sugar to add the “inner ear” detail.
- Insert two marshmallow ears into the frosting behind the Reese’s Cup face.
-
Serve and Enjoy:
Arrange the cupcakes on a platter and serve as a cute Easter dessert!
Notes
- Store cupcakes in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days.
- If you want a chocolate twist, use chocolate frosting instead of vanilla.
- For a fun twist, fill the cupcakes with a hidden candy center.