# Components:
→ Cupcakes
01 - 1 1/2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1/2 cup unsalted butter, softened
04 - 2 large eggs
05 - 1/2 cup whole milk
06 - 1 1/2 teaspoons baking powder
07 - 1 teaspoon vanilla extract
08 - 1/4 teaspoon salt
→ Chocolate Buttercream
09 - 1/2 cup unsalted butter, softened
10 - 2 cups powdered sugar
11 - 1/3 cup unsweetened cocoa powder
12 - 2 tablespoons milk
13 - 1 teaspoon vanilla extract
14 - Pinch of salt
→ Decoration
15 - 12 large marshmallows (for bunny bottoms)
16 - 24 mini marshmallows (for bunny feet)
17 - Pink decorating gel or pink edible marker
18 - 1/2 cup chocolate cookie crumbs (for dirt)
19 - 2 tablespoons white chocolate chips (for bunny tails)
# Directions:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a large bowl, beat together the softened butter and granulated sugar until light and fluffy. Incorporate eggs one at a time, then add vanilla extract.
03 - In a separate bowl, whisk the flour, baking powder, and salt. Gradually add the dry mixture to the wet ingredients, alternating with milk. Stir until just incorporated.
04 - Divide the batter evenly among the muffin liners. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
05 - Beat softened butter until creamy. Add powdered sugar, cocoa powder, salt, vanilla, and milk. Continue beating until the mixture is smooth and fluffy.
06 - Spread chocolate buttercream over cooled cupcakes. Sprinkle with chocolate cookie crumbs to mimic soil.
07 - Place a large marshmallow on each cupcake as the bunny bottom. Affix a white chocolate chip as the tail using a small amount of frosting.
08 - Slice mini marshmallows diagonally to form feet shapes. Use pink decorating gel to draw paw details. Attach two feet to each bunny bottom.
09 - Position all decorated cupcakes on a tray to resemble bunnies peeking from their burrows.
