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.