These Reese’s Cup Easter Bunny Cupcakes are the perfect festive treat for your Easter celebrations! Featuring rich chocolate cupcakes topped with fluffy frosting, adorable bunny ears made from Reese’s cups, and cute candy decorations, these cupcakes are a guaranteed crowd-pleaser. Whether you’re making them for a family gathering or an Easter party, these treats are as fun to make as they are to eat.
Why You’ll Love This Recipe
- Festive and adorable: Perfect for Easter celebrations.
- Chocolate and peanut butter combo: A classic favorite.
- Easy to decorate: Fun for kids and adults alike.
- Make-ahead friendly: Great for prepping in advance.
- Customizable: Use different cupcake flavors and decorations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Chocolate cupcake mix (or homemade chocolate cupcake batter)
- Eggs, oil, and water (as per cupcake mix instructions)
- Butter (for frosting)
- Powdered sugar
- Vanilla extract
- Milk
- Reese’s Peanut Butter Cups (for bunny ears)
- Mini marshmallows (for the bunny tail)
- Pink sanding sugar or sprinkles (for the ears)
- Candy eyes
- Pink M&M’s or jelly beans (for the nose)
Directions
- Bake the cupcakes
- Preheat the oven to 350°F (175°C) and line a cupcake pan with liners.
- Prepare the chocolate cupcake batter according to the recipe or box instructions.
- Fill each cupcake liner about ⅔ full and bake for 18–20 minutes or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool completely before decorating.
- Make the frosting
- Beat the butter until creamy.
- Gradually add powdered sugar, mixing well.
- Add vanilla extract and a few tablespoons of milk until smooth and fluffy.
- Decorate the cupcakes
- Pipe or spread the frosting onto each cooled cupcake.
- Cut Reese’s cups in half to make bunny ears, then dip the cut sides in pink sanding sugar.
- Insert the ears into the frosting on top of each cupcake.
- Place candy eyes and a pink M&M or jelly bean as the bunny’s nose.
- Add a mini marshmallow at the back for the bunny’s tail.
Servings and Timing
- Servings: 12 cupcakes
- Prep time: 15 minutes
- Cook time: 20 minutes
- Total time: 35 minutes
Variations
- Vanilla cupcakes: Use vanilla batter instead of chocolate for a different flavor.
- Different candy ears: Use white chocolate Reese’s cups or chocolate-dipped wafer cookies.
- Pastel colors: Add food coloring to the frosting for a more festive look.
- Gluten-free option: Use a gluten-free cupcake mix.
- Nut-free version: Replace Reese’s cups with chocolate wafers or fondant ears.
Storage/Reheating
- Store: Keep cupcakes in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Freeze: Freeze undecorated cupcakes for up to 3 months and frost them after thawing.
- Reheat: Let refrigerated cupcakes come to room temperature before serving.
FAQs
Can I use store-bought frosting?
Yes, store-bought vanilla or chocolate frosting works just fine.
How can I make the frosting less sweet?
Reduce the powdered sugar and add a bit more butter or a pinch of salt.
Can I make these cupcakes ahead of time?
Yes! Bake the cupcakes a day before and decorate them before serving.
What can I use instead of Reese’s cups for ears?
Chocolate wafer cookies, fondant, or marshmallow halves work well.
How do I get a smooth frosting texture?
Beat the frosting well and add milk gradually until it’s light and fluffy.
Can I use a different candy for the bunny nose?
Yes! Try Skittles, pink jelly beans, or small fondant circles.
How do I prevent cupcakes from sinking in the middle?
Don’t overmix the batter and avoid opening the oven while baking.
Can I make these cupcakes in mini form?
Yes, use a mini cupcake tin and adjust the baking time to 10–12 minutes.
What other cupcake flavors work for this recipe?
Carrot cake, vanilla, or peanut butter-flavored cupcakes are great choices.
How do I transport these cupcakes without ruining the decorations?
Use a cupcake carrier or place them in a sturdy box with dividers to keep them upright.
Conclusion
Reese’s Cup Easter Bunny Cupcakes are the ultimate Easter treat—adorable, delicious, and easy to make. Whether you’re making them with kids or for a special holiday gathering, these cupcakes bring joy to any Easter celebration. Try different flavors and decorations to make them your own!
Print
Reese’s Cup Easter Bunny Cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American, Easter
- Diet: Vegetarian
Description
These Reese’s Cup Easter Bunny Cupcakes are a delicious and adorable Easter treat! Moist chocolate cupcakes are topped with fluffy frosting, decorated with Reese’s peanut butter cups, and transformed into cute bunny faces with candy details. Perfect for Easter parties and family fun!
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1/2 cup buttermilk
- 1 tsp vanilla extract
For the Frosting:
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp heavy cream (or milk)
- 1 tsp vanilla extract
- Pinch of salt
For Bunny Decorations:
- 12 mini Reese’s peanut butter cups (for the bunny face)
- 24 large marshmallows (for the ears)
- Pink sanding sugar or sprinkles (for inside the ears)
- 24 mini chocolate chips (for eyes)
- 12 pink M&Ms or jellybeans (for the nose)
- White sprinkles or coconut flakes (for fur, optional)
Instructions
Make the Cupcakes:
- Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk sugar, brown sugar, and oil. Add eggs, buttermilk, and vanilla, mixing until smooth.
- Gradually add dry ingredients to the wet ingredients, mixing just until combined.
- Divide batter evenly into cupcake liners, filling ¾ full.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cool completely before frosting.
2. Make the Frosting:
- Beat butter until smooth and creamy (about 2 minutes).
- Gradually add powdered sugar, beating on low speed.
- Add heavy cream, vanilla, and salt. Beat until fluffy.
- Transfer frosting to a piping bag.
3. Assemble the Bunny Cupcakes:
- Frost the Cupcakes: Pipe a swirl of frosting onto each cupcake.
- Make the Bunny Faces:
- Place a mini Reese’s cup in the center for the bunny face.
- Use mini chocolate chips for eyes and a pink M&M for the nose.
- Create Bunny Ears:
- Cut marshmallows in half diagonally to create ear shapes.
- Dip the sticky side into pink sanding sugar.
- Press the ears into the top of the frosting.
- Add Finishing Touches: Sprinkle coconut flakes for a fluffy fur effect (optional).
4. Serve & Enjoy!
- Display on a cute Easter platter and enjoy with family and friends!
Notes
- No buttermilk? Substitute with ½ cup milk + ½ tbsp vinegar or lemon juice.
- Make it extra fun with shredded coconut for a “furry” bunny look.
- Store leftovers in an airtight container for up to 3 days.
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