Double choc chip bunny cupcakes
Have some fun this Easter with this super cute double choc chip cupcake treat! Delicious, easy to prepare and loaded with chocolate flavour, these cupcakes are the perfect centrepiece for an afternoon tea with family and friends.
Ingredients
Method
Ingredients
- 300g (2 cups) plain flour
- 30g (1/4 cup) Bournville Cocoa
- 1 tsp bicarbonate of soda
- 315g (1 1/2 cups) caster sugar
- 250ml (1 cup) buttermilk
- 200g unsalted butter, melted
- 2 eggs, lightly whisked
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- 200g Cadbury Dark Baking Chips
Frosting:
- 500g Cream Cheese Icing, at room temperature
- 2 Tbsp Bournville Cocoa
- 9 giant marshmallows
Method
- Preheat the oven to 160°C fan-forced.
- Sift flour, cocoa powder, bicarbonate of soda and sugar into a large bowl. Whisk the buttermilk, butter, eggs, vinegar and vanilla in a large jug. Make a well in the centre of the flour mixture. Stir in the buttermilk mixture until combined. Fold in chocolate chips.
- Divide the mixture among the 18 lined muffin pans. Bake for 20-25 minutes or until a skewer inserted into the centre comes out clean. Transfer to a wire rack to cool completely.
- In a medium bowl, whisk the icing with cocoa.
- To make the bunny ears, use large scissors to cut each marshmallow across into 4 pieces.
- Decorate the cupcakes with icing and marshmallow bunny ears.
Note: for white icing, do not add the cocoa.