Wednesday, April 3, 2019

Chocolate Bunny Cupcakes

Chocolate cupcakes topped with a whipped chocolate ganache and a miniature chocolate bunny. So cut for Easter!

Check out all of our Easter recipes!


Chocolate cupcakes topped with a whipped chocolate ganache and a miniature chocolate bunny. So cut for Easter!

Main Ingredients Needed for Chocolate Bunny Cupcakes

  • Devil's Food cake mix
  • pudding mix
  • sour cream
  • oil
  • eggs
  • milk
  • chocolate chips
  • heavy whipping cream

Recipe Tips & Notes

Chocolate cupcakes topped with a whipped chocolate ganache and a miniature chocolate bunny. So cut for Easter!
  • Be sure to let the ganache cool completely before attempting to whip it into a frosting. Otherwise it won't fluff up.
  • I used these Lindt Chocolate Bunnies (found at Target). I love the look of them, particularly because they are hollow. But Ghirardelli makes a pretty cute chocolate bunny too (I also found those at Target).



Chocolate Bunny Cupcakes

Yield: 18 cupcakes
Author:
prep time: 30 Mcook time: 20 Mtotal time: 50 M
Chocolate cupcakes topped with a whipped chocolate ganache and a miniature chocolate bunny. So cut for Easter!

ingredients:

For the Cupcakes
  • 18.25 ounce devil’s food cake mix
  • 3 oz pkg instant chocolate pudding mix
  • 1 cup sour cream or Greek yogurt (fat free or regular for both works fine)
  • 1 cup vegetable oil
  • 4 eggs
  • 1/2 cup milk
  • 1 tsp vanilla
  • pinch of sea salt
  • 2 cups semi-sweet mini chocolate chips (optional)
For the Frosting
  • 1-1/2 cups heavy whipping cream
  • 2 cups chocolate chips
  • 18 chocolate bunnies for topping

instructions:

For the Cupcakes
  1. Preheat oven to 350ºF.
  2. Beat together all of ingredients until smooth batter forms, reserving the chocolate chips if using.
  3. Mix in the chocolate chips with a rubber spatula.
  4. Divide batter evenly in two (12-count) cupcake tins. Bake for 20 minutes, or until toothpick inserted comes out clean. Let cool completely.
For the Frosting
  1.  Over low heat (or in the microwave) heat the cream until bubbling. Remove from heat and add the chocolate chips. Whisk until smooth and melted.
  2.  Let cool to room temperature (you can speed this up by placing it in the fridge for about 45 minutes, but don't let it get so hard that it's not easily scooped with a spoon).
  3. Transfer cooled ganache to a stand mixer, and use the whisk attachment to whip until fluffy, about 4-5 minutes. 
  4. Add up to 1/2 cup powdered sugar and 1-3 tablespoons of milk to adjust the consistency if desired.
  5. Pipe onto cooled cupcakes and top with chocolate bunnies.
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keatseatsblog
keatseatsblog

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