Chocolate Bunny Bottom Cupcakes

Prep: 25 mins
Cook: 25 mins
Servings: 12
Chocolate Bunny Bottom Cupcakes

The kids will love getting into the kitchen this Easter to create these giggle-worthy Chocolate Bunny Bottom Cupcakes. Not only are they fun to make, they also taste delicious with a fudgey cupcake base and chocolate buttercream icing. Try these Chocolate Bunny Bottom Cupcakes this Easter and watch the smiles grow.



  • 200g butter, diced
  • 1 cup CSR Brown Sugar
  • 100g dark chocolate, chopped
  • 2 extra large eggs
  • 1 tsp vanilla extract
  • ¾ cup White Wings self-raising flour
  • ¼ cup cocoa

To Decorate:

  • 150g unsalted butter, softened
  • 250g CSR Chocolate Buttercream Icing mixture
  • 3 tsp water
  • Marshmallows
  • Desiccated coconut
  • Sprinkles


  1. Pre-heat oven to 150°C fan-forced. Line 12 x 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, until smooth. Fold in flour and cocoa. Spoon batter between prepared paper cases. Bake for 25 mins until just cooked. Cool in pan for 5 mins before removing to a cooling rack to cool completely.
  4. For buttercream, 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.