Menu

Fuzzy Bunny Butt Cupcakes

The Starving Chef Blog
Fuzzy Bunny Butt Cupcakes

Super Hungry? Jump to the recipe

♫ Here comes Peter Cottontail ♬ ♪ Hoppin' down the bunny trail ♩ ♫ Hippity hoppin', right into your cupcake! ♫

Finally a fun challenge where I can bake! The last time I had this much fun with a dessert was when I made all of those Harry Potter themed cakes. With Easter literally hopping down the bunny trail next week, I had to do something sweet - as all my memories of Easter include baskets full of chocolate and candies. While I don't recall ever getting special Easter cupcakes in my childhood, I think I'll be making these for my kids one day. The best part about them? They contain an Easter surprise...Nutella filling!

♫ Hippity hoppin' Easter's on its way! ♫

Hop to it!

Start by making the cupcake batter by creaming together the sugar and butter, then adding the flour and milk in alternating 1/4 cups until the batter is smooth and thick. Use the whipping attachment on the stand mixer to create super light and fluffy cupcakes - just be sure not to over mix!

Remove about half of the vanilla batter and set aside in a small bowl.

Add the cocoa powder to the remaining cupcake batter.

Then mix on medium speed until nice and smooth.

I have special cupcake measuring spoons that I seriously do not know what I would do without when it comes to making the perfectly sized cupcake. I believe the size I use here is about 1/8 cup.

If you don't have a special cupcake measuring cup, just be sure to not fill the cupcake tins more than 2/3rds full. I'm definitely guilty of this, so that's why I find the cupcake measurer so handy!

Bake the cupcakes at 375 F for 20-30 minutes or until the vanilla ones are just turning golden and there are nice deep 'cook lines' on the tops. For extra reassurance, poke a few in the center with a toothpick, and if it comes out clean, then they cupcakes are good to come out! Let the cupcakes cool in the pan on a cooling rack until they are room temperature, then place in a large bag (or bowl covered in foil) and toss into the freezer for 5-8 hours.

This step is important because it will make using the melon baller sooooo much easier.

Once frozen, use the melon baller to scoop out the centers.

Then place these into a bag or airtight container and freeze until ready to use for decorating! They are much easier to handle while still frozen.

Don't worry about refreezing the rest of the cupcakes, those are good to bring back to room temp as you prepare the icing and bunny feet.

Melt the white candies in a piping bag then pipe what I like to refer as "tall skinny 'W's'" on a silicone mat and let set until completely dry.

Since at this point in the cooking process I had been working on these cupcakes for 2 days straight between the cooking and freezing times so I was getting a little tired and just wanted dessert, so a lot of my bunny feet came out derpy. Deliciously derpy. Flip the feet over on the mat once they are completely dry and pipe little pads and toes on the smooth side. Again, let them dry completely as you make the icing.

Begin by creaming together the room temperature butter and sugar in a stand mixer with the paddle attachment. Using this attachment will seriously help in making light and fluffy icing.

Spoon cup or so of the buttercream icing into a piping bag and fill up the holes in the chocolate cupcakes. Use Nutella in the vanilla cupcakes - or both if you'd like!

With the remaining icing, add green food coloring and mix until it reaches the desired color. Then pipe a 'base layer' of green over the fillings.

Then gently press your frozen cupcake holes onto each cupcake and surround with green icing to mimic grass. I didn't have the grass attachment for my icing kit, so I made due with some star tips.

At this point, they all just look like weird fuzzy hats.

Finally, decorate! Use scissors to cut each mini marshmallow in half then secure onto the tops of the cupcake holes with some icing.

Add your feetsies and gummy carrots and sprinkles if ya got 'em!

Then feed to all of your hungry friends!

And there you have it. Fuzzy Bunny Butt Cupcakes!


Categories:

Tags: Easter , Cupcakes

The Starving Chef Blog

Fuzzy Bunny Butt Cupcakes

For the Cupcakes

The Starving Chef Blog
  • 2 cups flour
  • 1 cup sugar
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1/2 cup butter, room temperature
  • 2 eggs, room temperature
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon salt

Here's How:

The Starving Chef Blog
  1. Preheat the oven to 350° F and line your cupcake tins with liners.
  2. Using a stand mixer, cream together the sugar and butter until light and fluffy. Beat in the eggs one at a time.
  3. Combine the flour, salt, baking soda, and baking powder in a small bowl.
  4. In alternating 1/4 cups, add the flour and milk until the batter reaches a thick, yet smooth consistency. Add the vanilla extract and stir again.
  5. Remove half of batter to another bowl and set aside. Add the cocoa powder to the remaining batter in the mixer and beat until the chocolate is completely incorporated, scraping the sides as you go.
  6. Spoon the cupcake batter into each liner a little less than 2/3rds of the way full. Pop into the oven for 20-30 minutes, or until a toothpick comes out clean when inserted into the middle of each cupcake.
  7. Once cooked, let the cupcakes cool in the pan on a wire cooling rack until room temperature, then place into a large baggie or airtight container and freeze for 5-8 hours.
  8. After the cupcakes have frozen, use a melon baller to scoop out the center of each cupcake. Place the cupcake holes into a baggies or container and place back into the freezer.
  9. Fill each cavity with icing (recipe follows) or Nutella. Cover each filled cavity with green icing.
  10. Remove the cupcake holes from the freezer and gently press one into the green icing on each cupcake. Using a piping bag with a grass or star tip, surround the cupcake hole to mimic grass.
  11. Take two matching candy feet (recipe follows) and press into the icing on either side of the bunny butt and place a gummy carrot at the top.
  12. Cut each mini marshmallow in half and put a pea-size bit of icing on the sticky end then press onto the bunny butt to create its tail. Decorate with sprinkles, serve, and enjoy!

For Buttercream Filling and Frosting

The Starving Chef Blog
  • 4 cups powdered sugar
  • 1/2 cup butter, room temperature
  • 1 teaspoon vanilla extract
  • pinch salt
  • green food coloring
  • Nutella (for filling)

Here's How:

The Starving Chef Blog
  1. Using a stand mixer with the paddle attachment, cream together the butter and powdered sugar, one cup at a time. Alternate between each cup with a teaspoon of caramel creamer. Reserve some as filling for the chocolate cupcakes.
  2. Add a pinch of salt and green food coloring and blend on high speed until the icing reaches the desired color.
  3. Pipe a tablespoon of icing into the chocolate cupcakes and a tablespoon of Nutella into the vanilla cupcakes.
  4. Use a star or grass tip on the top of the muffin to surround the bunny butt with grass icing.

For Bunny Feet and Tail

The Starving Chef Blog
  • 10 white candy melts
  • 5 pink candy melts
  • mini marshmallows, cut in half (for tails)

Here's How:

The Starving Chef Blog

The Starving Chef Blog
Top