# What You'll Need:
→ 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
16 - 24 mini marshmallows
17 - Pink decorating gel or pink edible marker
18 - 1/2 cup chocolate cookie crumbs
19 - 2 tablespoons white chocolate chips
# Directions:
01 - Preheat the oven to 350°F. Line a 12-cup muffin tin with paper liners.
02 - In a large bowl, cream together the butter and sugar until light and fluffy. Incorporate eggs one at a time, followed by vanilla extract.
03 - Whisk flour, baking powder, and salt in a separate bowl. Alternately add dry ingredients and milk to the creamed mixture, mixing until just combined.
04 - Distribute batter evenly into liners. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Cool completely.
05 - Beat the butter until creamy. Add powdered sugar, cocoa powder, salt, vanilla extract, and milk. Continue beating until smooth and fluffy.
06 - Spread the chocolate buttercream over cooled cupcakes. Sprinkle chocolate cookie crumbs on top to mimic soil.
07 - Place one large marshmallow on each cupcake as the bunny’s bottom. Attach a white chocolate chip to each marshmallow to serve as a tail, using a dab of frosting.
08 - Slice mini marshmallows diagonally to form feet. Use pink decorating gel to draw paw details and attach two feet to each bunny bottom.
09 - Arrange all decorated cupcakes on a serving tray to resemble bunnies peeking out of burrows.
