A few weeks ago, I bought a bunny cupcake kit from Homesense which got me really excited because
a) I love bunnies
b) I love baking
Easter is coming up so this gives me an excuse to make bunny themed desserts!
I also saw this as an opportunity to work with fondant as I’ve never used it before. I’ve seen people make bunny cupcakes where it looks like a bunny is falling through a rabbit hole so I wanted to recreate it. Though I feel like the results could’ve been better, I’m pretty satisfied with the results 🙂
I’ll highlight how I made the fondant bunny in a future blog post. The chocolate cupcake that I made from scratch however, was pretty darn good! I would make the minor adjustment of crushing the chocolate chip instead of just mixing it in whole so that it melts evenly in the oven. Though it adds an interesting texture to the cupcake, I felt like the flavour of the cake could’ve been enhanced if the chocolate chips melted evenly in the oven rather than leaving some cupcakes behind with some chocolate chips while others with none.
Cook time: 18-20 mins (dependent on your oven)
Yield: 24 cupcakes
- 3 1/4 all purpose flour
- 1/2 cup cocoa powder
- 370g granulated sugar
- 1 tsp baking soda
- pinch of salt
- 150ml semi sweet chocolate chips, crushed using food processor
- 3 large eggs
- 240ml cooled coffee
- 240ml/g buttermilk
- 210ml vegetable oil
- 1 cup butter
- 3 cups icing sugar
- 1 tsp vanilla extract
- 2 tbsp milk
- #233 grass piping tip
- Green icing color (gel paste)
- Preheat oven to 350F and line muffin tins with cupcake liners. In a large bowl, sift together cocoa powder, flour, sugar, baking soda, crushed chocolate chips, and salt.
- In another large bowl, beat eggs, cooled coffee, buttermilk, and vegetable oil.
- Slowly add the dry ingredients to the wet ingredients in several batches. Mix everything well.
- Evenly distribute batter into the cupcake liner, ensuring they are about 2/3 full. Bake for 18-20 mins or until the toothpick comes out clean.
- Meanwhile, make the buttercream icing. Beat softened butter until white and fluffy. Then, add in your vanilla extract for flavouring and slowly add your icing sugar, 1 cup at a time. Finally, add in your milk until you’ve reached desired consistency – about 2 tbsp. Add in a bit of green food coloring until you’ve reached the green you like for the grass.
- Insert #233 grass piping tip into piping bag and fill with buttercream icing. Once cupcakes have cooled, pipe the grass onto the cupcakes. Add decorative bunny toppings and mini chocolate eggs. Done!