Ingredients

The following ingredients have 24 Servings
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups granulated white sugar
  • 3/4 cup unsweetened cocoa powder (I use Hershey’s)
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoons baking powder
  • 3/4 teaspoon Kosher salt
  • 2 large eggs
  • 3/4 cup buttermilk
  • 3/4 cup warm water
  • 1/4 cup canola oil
  • 1 teaspoon pure vanilla extract
  • 3 cups powdered sugar
  • 1/3 cups unsalted butter (softened to room temperature)
  • 1 1/2 teaspoons pure vanilla extract
  • 1-2 tablespoons whole milk
  • green gel food coloring
  • 12 each marshmallows (regular size, cut in half - so you will have 24 halves for the cupcakes)
  • 24 each mini marshmallows (tail)
  • 1 cup white chocolate – to make the feet and to dip the marshmallows
  • 1/4 cup white chocolate morsels *melted (to make the pink chocolate for the feet)
  • red gel food coloring – to make pink chocolate for the feet
  • 1/2 cup coconut flakes

Instruction

  • Chocolate Cupcakes:
  • Preheat oven to 325 degrees F and line a cupcake tin with paper liners, set aside. You may need to bake in batches depending on the size of your cupcake tin.
  • In a large mixing bowl, mix flour, sugar, cocoa powder, baking soda, baking powder and Kosher salt until combined.
  • Add 2 eggs, buttermilk, water, canola oil, and vanilla extract, mix until combined. Scoop using a large cookie scoop into the cupcake liners (2/3 full). Bake for 20-22 minutes. You can test with a toothpick or knife in the center for doneness and it should come out clean. Remove cupcakes from tin and cool completely on a wire rack.
  • To make the bunny "feet":
  • Melt the 1 cup white chocolate in the microwave at 30 second intervals, stirring in between until completely melted, for my microwave it takes 3, 30 second intervals.
  • On a piece of wax paper or parchment paper on a rimmed baking sheet, spoon 48, equally-sized ovals to represent the feet. Put in the freezer for 10 minutes to harden. Use the remaining white melted chocolate for dipping the marshmallows (see below). If you stop and do something else and the chocolate hardens, you can always reheat in the microwave to melt again.
  • To make the pink toes on the bunny feet, melt 1/4 cup white chocolate morsels in the microwave at 3, 30 second intervals, stirring in between. Add 1-2 drops red gel food coloring and mix until the color is even.
  • When the white chocolate feet are hard after freezing, take them out and using a toothpick, make the little toes and pads of the feet. When you are done, return them to the freezer to harden for 5-10 minutes. Take them out when you are ready to apply them.
  • For the Buttercream Frosting:
  • In a large mixing bowl, mix softened unsalted butter, confectioner's sugar, vanilla and milk until smooth. Add in green gel food coloring drops until desired shade of green is achieved.
  • When cupcakes are cool, using an offset spatula, spread the frosting on the tops of the cupcakes and "tap" lightly to get a grass-like texture OR you can use a piping bag with a tip specifically to make the "grass."
  • Dip the large marshmallow halves using a toothpick into the melted white chocolate and then into the coconut flakes and then place in the middle of the green frosted cupcakes, coconut flake side up.
  • Dip the mini marshmallows in the melted white chocolate and then in the coconut flakes. Turn them around and then dip the other side in the melted white chocolate and use that to stick them in the center of the large marshmallow half already on the top of the cupcake.
  • Place the prepared white chocolate "feet" of the bunnies by dipping the blank side in melted chocolate and place on front of the cupcake where the bunny's feet would be.
  • Keep the cupcakes in an air tight container, in the refrigerator, until they are ready to serve. Enjoy!