Hey y’all! Spring is in the air, and what better way to celebrate than with these adorable Reese’s Cup Easter Bunny Cupcakes? They’re as delicious as they are cute, making them perfect for Easter gatherings, spring parties, or a fun family baking day. Let’s get cooking!
Why You’ll Love This
- These cupcakes are not only tasty but also visually delightful.
- Perfect for involving kids in the kitchen with their easy assembly.
- The combination of chocolate and peanut butter is irresistible.
- They make for a whimsical, themed dessert that’s sure to impress.
- Customizable to suit different dietary needs or preferences.
Ingredients
- 1 box of chocolate cupcake mix
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 12 Reese’s Peanut Butter Cups
- 1 tub of vanilla frosting
- Pink food coloring
- Mini marshmallows
- Pink and white candy melts
- Edible eyes
- Small jelly beans
Directions
Prepare the Cupcakes
- Preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners.
- In a large mixing bowl, combine the cupcake mix, eggs, oil, and water. Mix until smooth.
- Fill each liner 2/3 full with batter and bake for 18-22 minutes. Allow to cool completely.
Create the Bunny Ears
- Melt pink and white candy melts separately in the microwave in 30-second intervals until smooth.
- Dip mini marshmallows in pink candy melt to create the inner ear and let them set.
- Attach the pink-coated marshmallows to uncoated ones using a drop of melted candy as glue to form ears.
Assemble the Cupcakes
- Color the frosting with pink food coloring and frost the cooled cupcakes.
- Insert a Reese’s Peanut Butter Cup into each cupcake’s center.
- Place the bunny ears on top, add edible eyes, and use jelly beans for noses.
Notes
- Ensure cupcakes are completely cool before frosting to avoid melting. For more tips on cupcake baking, check out BBC Good Food.
- For a neater look, use a piping bag to frost the cupcakes.
- Consider using food-safe gloves when handling food coloring to keep your hands clean.
Variations
- Use a vanilla cake mix and chocolate frosting for a different flavor profile.
- Substitute peanut butter cups with caramel-filled chocolates for a gooey surprise.
- Make them vegan by using an egg substitute and dairy-free chocolate.
Required Equipment
- Mixing bowl
- Cupcake pan and liners
- Microwave-safe bowls
- Piping bag (optional)
Storage Instructions
Store these Reese’s Cup Easter Bunny Cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.
Suggested Pairings
These cupcakes pair wonderfully with a glass of cold milk or a hot cup of coffee. For a festive touch, serve alongside a springtime tea like chamomile or mint.
Pro Tips
- Use room temperature ingredients for a smoother batter. Learn more about why this matters at Food Network.
- Experiment with different food coloring shades to customize the look.
- Ensure the candy melts are smooth by adding a teaspoon of vegetable oil if they are too thick.
FAQ
- Can these cupcakes be made ahead? Yes, you can bake the cupcakes a day in advance and decorate them on the day you plan to serve.
- How can I make sure the cupcakes are moist? Do not overbake them and consider adding a tablespoon of sour cream to the batter for extra moisture.
- What if I don’t have candy melts? You can use white chocolate chips and a bit of food coloring as an alternative.