Recipe

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.

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

Ingredients

  • 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
Buttercream
  • 250 grams CSR Chocolate Buttercream Icing Mix
  • 150 grams butter, softened
  • 3 teaspoons water
  • Marshmallows, coconut and decorating sprinkles, for decoration

Method

  • 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.
Buttercream
  • 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.

Notes

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

More From Women's Weekly Food