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.
Serves:
Ingredients
- 12chocolate cupcakes,baked
- 6white cupcakes,or yellow cupcakes, or 12 donut holes
- 12mini marshmallows
- 1½cupsfine coconut
- chocolate cookie crumbs
- 1jarchocolate frosting
- 1jarvanilla frosting
- 1packagewhite candy melts
- pink candy melts,or pink gel coloring
Instructions
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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.
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Frost each chocolate cupcake with chocolate frosting, then dip them into the cookie crumbs.
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Place about 20 white candy melts into a small Ziploc bag, then microwave for about 20 to 30 seconds or until melted.
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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.
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Once cool, melt the pink candy melts in a small Ziploc bag, then pipe toes and the pads of the feet. Let set.
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Place ½ cup of vanilla frosting in a small bowl. Microwave for 10 seconds or until soft and slightly runny.
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Dip each white cupcake ball or donut hole in the vanilla frosting, then then into the coconut. Gently press to adhere.
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Dip each mini marshmallow into the frosting and then the coconut. Let the bunny body and tail cool.
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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.
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Use the candy melts to adhere the feet with the toes facing downward.
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Serve, and enjoy!
Nutrition
- 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
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