Preheat oven to 170°C (150°C fan-forced). Line muffin pans (⅓-cup/80ml capacity) with paper cases.
Stir butter, chopped chocolate, sugar and milk in a small saucepan over low heat until smooth. Transfer mixture to a medium bowl; cool for 15 minutes.
Whisk sifted flours into chocolate mixture, then egg and vanilla. Drop ¼ cups of mixture into cases. Sprinkle about 4 raspberries on top of each. Bake for about 30 minutes or until cooked when tested. Cool on a wire rack.
Meanwhile, make bunny ears. Draw 40 bunny ears, about 5m-6cm high and 2cm wide, on two sheets of baking paper; turn paper over and place on trays. Place the chocolate in a heatproof bowl over a saucepan of simmering water; stir until melted. Pour ¼ of the chocolate into a small heatproof bowl. Tint large bowl of chocolate pink. Pour pink chocolate into a piping bag fitted with a 2mm tube (or spoon chocolate into corner of a snap-lock bag; snip off the corner). Repeat with white chocolate. Pipe pink chocolate to cover ears. Freeze for 1-2 minutes or until firm. Pipe a white centre on each ear. Freeze for 1-2 minutes or until set.
Beat butter in a medium bowl with an electric mixer until as white as possible. Beat in half the sifted icing sugar, milk, then remaining icing sugar.
Spread Butter Cream thickly over cakes. Place coconut in a shallow dish. Dip cakes into coconut. Insert ears.
Iced but undecorated cakes suitable to freeze. Chocolate suitable to microwave.