How To Make Frosted Chocolate Easter Cupcakes
Make some fun, frosted chocolate Easter cupcakes for spring! They’re soft and moist cupcakes topped with coconut, candies, and cookies for a sweeter treat.
If using white or yellow cupcakes for the bunny body, using a melon baller, scoop out a ball of the cupcake for each bunny body; about 2 per cupcake. If using donut holes, cut a small slice off the bottom so it can sit flat.
Frost each chocolate cupcake with chocolate frosting, then dip them into the cookie crumbs.
Place about 20 white candy melts into a small Ziploc bag, then microwave for about 20 to 30 seconds or until melted.
Snip a small corner off, then pipe little feet shape onto parchment paper. 2 feet per cupcake plus a few extras, sized about 1x½-inch wide.
Once cool, melt the pink candy melts in a small Ziploc bag, then pipe toes and the pads of the feet. Let set.
Place ½ cup of vanilla frosting in a small bowl. Microwave for 10 seconds or until soft and slightly runny.
Dip each white cupcake ball or donut hole in the vanilla frosting, then then into the coconut. Gently press to adhere.
Dip each mini marshmallow into the frosting and then the coconut. Let the bunny body and tail cool.
Using the white candy melts as “glue”, stick the tail to the body; cutting part of the marshmallow off if it is too big. With white candy melts, stick the bunny butt to the cupcake.
Use the candy melts to adhere the feet with the toes facing downward.
Serve, and enjoy!
- Calories: 545.07kcal
- Fat: 21.03g
- Saturated Fat: 10.83g
- Monounsaturated Fat: 7.63g
- Polyunsaturated Fat: 1.48g
- Carbohydrates: 93.21g
- Fiber: 5.70g
- Sugar: 42.48g
- Protein: 4.85g
- Sodium: 347.75mg
- Calcium: 37.03mg
- Potassium: 359.93mg
- Iron: 2.69mg
- Vitamin C: 0.33mg