Easter Bunny Cupcakes

For the Easter Bunny Cupcakes, first preheat the oven to 180 °C. Place paper cups (or butter and flour) in the cavities of a muffin tin.

Sift the flour with the baking soda and cocoa powder. Add the salt. In another bowl, mix the milk with the melted butter and sugar. Stir in the eggs. Mix the two masses, but only until all the ingredients are moist. Then fold in the chopped chocolate.

Pour the batter into the muffin tins. Not too high, as it will still rise. Place in the oven and bake for about 20-25 minutes. Test with a stick if necessary. Remove and let cool.

In the meantime, prepare the topping. For the grass, beat the powdered sugar with the egg whites until creamy and stir in the food paste until the desired color is achieved. Pour into a piping bag fitted with a grass nozzle.

For the bunny, shape balls from the white fondant for the body or paws. Roll the balls for the tail in the sugar sprinkles. Roll out the pink fondant thinly and cut out ovals slightly smaller than the paws.

Pipe the grass on the cooled cupcakes first. Then assemble the parts for the bunny on top and decorate the Easter bunny cupcakes with the sugar flowers last.

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