Easter chocolate bunny bottoms

Get the kids involved in the kitchen this Easter with these festive chocolate bunny bottom cupcakes. As fun to make as they are to eat, a fudgey cupcake base combines with a velvety chocolate icing to create a heavenly bite.

  • 25 mins preparation
  • 25 mins cooking
  • Serves 12
  • Print
Brought to you by CSR Sugar


  • 200 grams butter, diced
  • 1 cup CSR Brown Sugar
  • 2 extra-large eggs
  • 1 teaspoon vanilla extract
  • 3/4 cup self-raising flour
  • 1/4 cup cocoa
  • 250 grams CSR Chocolate Buttercream Icing Mix
  • 150 grams butter, softened
  • 3 teaspoons water
  • Marshmallows, coconut and decorating sprinkles, for decoration


  • 1
    Pre-heat oven to 170°C (150°C fan-forced). Line 12 ⅓ cup capacity muffin pans with paper cases.
  • 2
    Combine butter, sugar and chocolate in a saucepan and heat gently until melted and smooth. Allow to cool slightly.
  • 3
    Whisk the eggs into chocolate mixture one at a time, followed by vanilla. Whisking until smooth. Fold in flour and cocoa. Spoon batter between prepared paper cases.
  • 4
    Bake for 25 minutes until just cooked. Cool in pan for 5 minutes before removing to a cooling rack to cool completely.
  • 5
    Place butter in a bowl and using electric beaters, mix until smooth. Add icing mix and water, mixing well. Transfer to a piping bag with a small round nozzle. Pipe in a circular motion on the top of cupcakes and decorate to resemble bunny bottoms.


CSR Chocolate Buttercream Icing Mix is available in the sugar aisle in Woolworths and independents nationally.

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