Tuesday, 22 March 2016

Easter Chocolate Fudgy Bunny Cupcakes

Easter is fast approaching again. A time of feasts, roasts and chocolate treats. Really what’s not to love?

If you are looking to impress your family or friends this Easter, don’t fall fowl to shop bought treats. They are NEVER as good as homemade. But yes, I get it, time is precious. So I’ve got the perfect show stopping cupcake recipe for you, and it doesn’t take all day to make. I’ve teamed up with Dr. Oetker, the baking ingredient masters, to show you how to make these cute bunny bum cupcakes, that will bring a smile to your face and not to mention happy tummies.

Based on the incredible giant bunny that was erected in Potter’s Field, London on the 16th (hopefully you saw my tweet all about it, and got yourself down there?) The bunny was designed by specialist baker Juliet Sear who used more than 3,000 bars or 450 kilograms, of Dr. Oetker's Fine Cooks’ Chocolate! Sounds like my ideal job.

I’ve taken the Dr. Oetker recipe and made some extra yummy changes, taking it from plain chocolate sponge, to fudgy goodness. So let’s get stuck in:

  • · 10 Dr. Oetker Muffin Cases
  • · 125 g (4 ½ oz) Baking butter
  • · 125 g (4 ½ oz) Light Brown sugar
  • · 2 tbsp Milk
  • · 2 Large eggs
  • · 125 g (4 ½ oz) Plain flour
  • · 1 sachet/ 25 g (1 oz) Dr. Oetker Fine Dark Cocoa Powder
  • · 2 sachets/ 10 g (2 tsp) Dr. Oetker Baking Powder 
  • · 1 bag of Mini fudge pieces 
  • · 1 tsp Golden Syrup
For the decoration:
  • · 200 g (7 oz) Dr. Oetker Milk Fine Cooks’ Chocolate
  • · 15 g (1/2 oz) Dr. Oetker White Chocolate Chips
  • · 130 g Dr. Oetker Liquid Glucose
  • · 125 g (4 ½ oz) Unsalted butter
  • · 225 g (8 oz) Icing Sugar
  • · 2.5 ml (1/2 tsp) Dr. Oetker Madagascan Vanilla Extract
  • · 2 tsp Milk
  • · 1 tube Dr. Oetker Lime Green Gel Food Colour


Preheat your oven to 180˚C (160˚C fan assisted oven, 350˚F, gas mark 4). Put the Muffin Cases in 10 muffin tins. Add the butter in a mixer with the light brown sugar, golden syrup milk and eggs. Sift the flour, Cocoa and Baking Powder in, and whisk on a low speed, until it starts to combine. Increase the mixer speed and whisk for a few more seconds until well mixed. The mixture will be a bit stiffer than usual cupcakes, but that’s because of the fudgy consistency. If you really think it’s too hard, add a drop more milk.


Divide half the mixture equally between the cases, then in each case add about 3 pieces of fudge.

Cover with the remaining mixture and smooth over the tops. Bake for 25 minutes until risen and with a firm, crisp top. Place on a wire rack to cool down.

For the decorating, break up the Milk Chocolate and microwave until melted. Only do bursts of 20 seconds as you don’t want to burn it. Once melted stir in 125g (4 ½ oz) Liquid Glucose to form a thick paste. My advice is to place the melted chocolate bowl on scales and squeeze in the glucose on top to weigh. It’s too sticky to easily transfer. Scrape the chocolate fondant mixture on to a piece of baking paper and leave to cool. Once it’s cold, you should be able to mould it, and it stays in your moulded shape.

Next set aside 10 White Chocolate Chips. Next melt the rest of the chips in the microwave, the mix in 5 g (1 tsp) Liquid Glucose. Transfer this to the parchment to cool as well.

While that’s cooling, put the butter in a bowl and beat until smooth and glossy. Gradually sift and beat in all the icing sugar and add the milk until creamy and soft and add Vanilla Extract. Then squirt in the whole tube of Green Gel Food Colour and give it a good mix so all the buttercream is a bright green. Thickly spread the icing on top of each cup cake, right to the edge. It helps if you have a small cake spatula, but the back of a knife will do. Keep a glass of water handy and drip the knife in every so often to help stop the icing sticking to the knife rather than the cake.

Divide the Milk Chocolate paste into 11 equal pieces, and form 10 portions into round balls. Place a ball on top of each iced cake. Then use the remaining portion of paste to make 10 pairs of bunny feet and leave aside on baking parchment. If you make one to start and then use that as a template and cut around for the others, it helps speed up the process and makes them even.

Next divide the White Chocolate paste into 1o equal portions and use to make 10 pairs of foot pads and press gently onto the feet. Score bunny toes with a fork, then gently press onto the sides of the bunny bodies. Top each bunny body with one of the reserved White Chocolate Chips as a tail.

Ta da, you are done.

How cute are these? Chocolatey, gooey, fudgy. They are perfect for Easter gatherings, or even just to impress your work colleagues.

Let me know what you think, and tag me in any photos, along with Dr. Oetker.

For more Dr. Oetker recipes, head to http://oetker.co.uk/


  1. These are so cute and sound/look delish!

    Sophie x

  2. These look fabulous - and oh so cute. I wish I'd caught sight of the big bunny at London Bridge!

  3. Great handiwork! I'm never that sophisticated with my Easter cakes and tend to just plonk a load of mini eggs on top haha xxx
    Lucy @ La Lingua | Food, Travel, Italy

  4. These look amazing! You've done such a good job, I know I couldn't have made them!



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