Easter Bunny Cupcakes

by | Mar 25, 2018

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It’s easy to make these cute Easter Bunny Cupcakes! Inside are chocolate chip cupcakes mixed quickly in just one bowl. They’re topped with vanilla frosting and candy decoration Easter Bunnies.

What’s Easter without fluffy bunnies generously leaving chocolate eggs out for kids to enjoy? I loved the tradition as a child, a child who devoured chocolate by the kilogram no less. But what’s the connection between Easter, bunnies, and eggs?

I did a little investigation into the origins of the Easter Bunny. And I found the answer isn’t 100% known with certainty. Some think that bunnies and eggs symbolise fertility and new life. This is the explanation we were taught in Catholic school. But there’s also Anglo-Saxon pagan ties with Eastre and Ostara, the goddess of fertility, whose symbol was the rabbit.

With time and commercialisation, the coloured eggs laid by a fabled German hare called the Osterhase morphed into the chocolate eggs and bunnies we know today. The things you learn.

Easter Bunny Cupcake

Of course, I had to pair chocolate and bunnies together in these Easter Bunny Cupcakes. The cupcakes themselves are a chocolate sponge with chocolate chips inside. I used a one-bowl chocolate cake recipe to made the process faster for you and minimise the number of dishes.

While the chocolate chip cupcakes are baking, prepare the decorations for the Easter Bunnies. I’ve used a mix of M&Ms, marshmallows and licorice straps to make my bunnies. Also get the vanilla frosting ready. The frosting is a “Vienna Cream” with a fair amount of milk beaten into the mixture. It gives a lighter frosting than traditional buttercream recipes. But feel free to substitute your favourite vanilla frosting here instead.

Once all the Easter Bunny cupcake pieces are ready, you can go to town decorating. If you have children you need to occupy during the Easter school break, this might be a great activity for them!

Let me know if you bake these Easter Bunny cupcakes, or if you put your own spin on them.


Click to watch how to make Easter Cupcakes

Easter Bunny Cupcakes

Print Recipe


It's easy to make these cute Easter Bunny Cupcakes! Inside are chocolate chip cupcakes topped with vanilla frosting and candy decorations
Easter Bunny Cupcakes
Servings 12 cupcakes
Prep Time 60 minutes
Cook Time 25 minutes
Passive Time 15 minutes


Chocolate Chip Cupcakes
  • 90 g Caster Sugar
  • 1 Egg
  • 1 pinch Salt
  • 70 ml Vegetable Oil
  • 150 ml Full Cream Milk
  • 1 teaspoon Vanilla Extract
  • 30 g Cocoa Powder sifted
  • 1 teaspoon Baking Powder
  • 1/4 teaspoon Bicarbonate Soda
  • 120 g Chocolate Chips
Vanilla Frosting
  • 125 g Unsalted Butter softened to room temperature
  • 250 g Icing Sugar
  • 80 ml Milk at room temperature
  • 1 drop Red food colouring


  1. Preheat the oven to 180 degrees Celsius (350F). Line a 12-hole muffin tray with bright coloured cupcake wrappers. Add the sugar and egg to a large mixing bowl. Beat together with an electric mixer until pale. Whisk in the salt, oil, milk and vanilla. Add the flour, sifted cocoa powder, baking powder, bicarbonate soda and chocolate chips. Fold together gently until just combined. Fill each cupcake wrapper to ¾ full with the batter. Place on the middle rack of the oven and bake for 15-20 minutes. The cupcakes are done when the tops spring back when lightly touched. Cool on a wire rack.
  1. Set aside 24 blue or brown M&Ms from the packet. These will be the bunny’s eyes.To make the bunny ears, trim off long and skinny ovals along the edges of the marshmallows with kitchen scissors (refer to the instructional video to understand how). You should get about three pointy ear pieces from each side of the marshmallow (6 per marshmallow). Make the cuts to the white marshmallows larger than the pink ones. You will need 24 white ovals and 24 smaller pink ovals.To assemble the ears, press the smaller pink ovals onto the larger white ones.Cut the pink mini marshmallows in half. Each half will be the nose.To make the bunny whiskers, trim the licorice strap into 3 pieces of about 2.5cm long. Carefully cut very thin slices off.
  1. Add the softened butter to a medium-sized mixing bowl. Whisk together with an electric mixer until the butter is thick, creamy and as pale as possible. Add half of the milk and half of the icing sugar. Beat for several minutes until smooth. Add the remaining milk and icing sugar and beat together until the frosting is smooth and the sugar is fully incorporated.Set aside one ice-cream scoop of frosting. Tint it a light pink with one drop of red food colouring. Place the frosting into a piping bag or zip-lock bag with a very small hole snipped across one corner.Keep the frosting covered until ready to use.
Cupcake Assembly
  1. Cut off any domes on the cupcakes so they are all flat. Smooth some frosting onto each cupcake. Sprinkle lightly with coconut to give the bunny some “fluff”.Press two M&M eyes in the centre top third of each. Add a mini marshmallow nose. Pipe a smile under the nose with the pink frosting. Press on a pair of marshmallow bunny ears. Add three licorice whiskers on each side.

Recipe Notes

  • The marshmallow ears are fiddly to assemble. Use sharp kitchen scissors to cut the shapes, and dab a little cornflour on your fingers if they’re getting stuck to the marshmallow.
  • If you or your kids don’t like licorice, you can swap it for any sweets that can be cut into shape. Sour straws, fruit laces, “bootlaces”
  • Use just a little coconut on each cupcake. Too much and the decorations won’t stick.
Cake Mistress 25 March, 2018

You might like our other Easter baking ideas like homemade Hot Cross Buns, Best Ever Carrot Cake, Easter Fudge and Easter Egg Cupcakes.

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