Ingredients

For the Buttermilk Chocolate Cupcakes Amount
Plain flour185g
Caster sugar275g
Salt½ teaspoon
Bicarb soda1 teaspoon
Cocoa powder25g
Sour cream60g
Buttermilk125g
Eggs2
Vegetable oil80g
Hot coffee (1 tbsp instant coffee granules + ¼ cup hot water)60g
Vanilla extract2 teaspoon
For the Chocolate Buttercream Frosting Amount
Softened butter115g
Icing sugar300g
Cocoa powder25g
Milk60g
Vanilla essence1 teaspoon
For the Garnish Amount
Ferrero Rocher12
Medium sized dark chocolate buttons24
Cooking white chocolate, melted½ cup

Easter Bunny Cupcakes by Jess Lemon ~ step by step

  1. BUTTERMILK CHOCOLATE CUPCAKES

    • Preheat oven to 180°C.
    • In a large bowl, combine the sugar, flour, cocoa powder, salt and bicarb soda.
    • In another separate bowl, whisk together the sour cream, buttermilk, oil, eggs and vanilla until well combined.
    • Mix the wet ingredients with the prepared dry mix and whisk until smooth.
    • Lastly add in the hot coffee and mix until well combined.
    • Scoop the mixture into prepared cupcake liners and bake for 20-25 minutes or until a wooden skewer comes out clean.
    • Allow to cool completely.
  2. CHOCOLATE BUTTERCREAM FROSTING

    • In a stand mixer bowl fitted with a paddle attachment, beat the softened butter on high until light and fluffy.
    • Meanwhile, sift the cocoa powder and icing sugar.
    • Reduce the speed to low and gradually add in the icing sugar mixture, alternating with the milk.
    • Lastly add in the vanilla essence and beat for 1 minute until creamy.
    • Transfer the buttercream into a piping bag fitted with a star nozzle, set aside.
  3. EASTER BUNNY FEET

    • Pour the melted white chocolate into a piping bag or zip lock bag.
    • With the flat side of the chocolate button facing up, pipe 3 small dots on the top, finishing with a larger circle beneath the 3 dots to resembles the bunnies foot.
    • Allow the chocolate to set before decorating the cupcakes.
  4. ASSEMBLY

    • Pipe a generous swirl of buttercream on top of the cooled cupcakes.
    • Assemble a Ferrero Rocher at the centre of the frosting to resemble the bunny tail.
    • Gently place two bunny feet just behind the Ferrero Rocher and enjoy!
  5. TOOLS & EQUIPMENT

    Regular cupcake pan (12 pockets), 12 cupcake liners, Stand mixer or hand held mixer with paddle attachment, Medium Ice cream scooper, 3 Large mixing bowl, Sieve, Scales, Measuring spoons, Whisk, 2 Piping bags, Star nozzle tip, Cooling wrack, Oven mitts, Silicon spatula, Baking tray, Baking paper

Other

Inspirations