Bunny Butt Cupcakes

Makes: 16 Ready in: 2 hours

These cute as a button cupcakes don't require any actual decorating skills, and they are cheap and fun to make. You can also make them dairy free; substitute the butter for a dairy free spread and replace milk with rice milk; egg free – simply omit the egg; gluten free – use a gluten free flour mix.


  • 1 2/3 cups plain flour
  • 1½ cups sugar
  • 2/3 cup cocoa powder
  • 1 ½ tsp baking soda – yes baking soda! (see cook’s tips)
  • 1 tsp salt
  • 1½ cups of trim milk
  • 100 g melted butter
  • 2 eggs
  • 1 tsp vanilla


  • 100g butter
  • 250g icing sugar
  • 1/3 cup cocoa
  • 1 tsp vanilla
  • a dash of milk – just enough to mix to a spreadable consistency

Bunny Butts

    • ½ pack original Oreo biscuits crushed into crumbs to make “soil”
    • 16 white marshmallows – trim with scissors to make them a round-ish
    • 16 “mini” marshmallows – the ones used for baking and putting in hot chocolate
    • ½ a pack white chocolate melts or candy melts
    • 1  tablespoon Kremelta
    • pink or red gel food colouring
    • 1 ½ cups coconut – I use a mix of thread and desiccated


    Preheat oven to 180°C. Line a 12 cup muffin pan with paper cases, recipe makes around 16 so you will need to bake in 2 batches. Put all the ingredients into a processor and mix well. Use a jug to fill the paper cases ¾ full.Bake in the preheated oven for 20-30 minutes or until skewer inserted into the cakes comes out clean. Cool completely.

    Make the frosting. Beat butter, sugar, cocoa and vanilla in a processor or mixer. Add a dash of milk, mixing again until you achieve a soft spreadable frosting.

    Place coconut and crushed Oreos in separate shallow bowls and set aside. Slice peaked top’s off cupcakes to flatten then spread generously with frosting. Dip into crushed Oreos till coated.

    Place about 20 white chocolate melts into a small re-sealable bag and melt in the microwave on low till runny. Snip a small corner off the bag and pipe little feet onto a sheet of non-stick baking paper. You’ll need 2 for each cupcake – I made mine around  1- 1 ½ cm long. Leave them to harden.

    Melt around ½ a cup of chocolate melts in a bowl over simmering water, add enough Kremelta to make a runny consistency. Add more choc melts if needed for the size marshmallows you are using.

    Dip marshmallows in melted white chocolate, tap off excess then toss through coconut till coated. Repeat with mini marshmallows. Use a dab of melted white chocolate to attach a mini to the top of each of the larger marshmallows as a tail forming a “bunny butt”.

    Use a dab of melted white chocolate to stick each “bunny butt” on top of each cup cake.

    Stir colouring into  a small amount of melted white chocolate to make it pink. Pipe dabs of pink onto the smooth undersides of each foot to resemble paw pads.  Attach to 2 feet with toes facing down, to each of the bunnies using a dab of melted white chocolate.

    Add other decorations such a mini eggs if desired. Stick them in place with a dab of melted chocolate. Store cupcakes in an airtight container.


    You can hollow out the middle of the cup cake and hide an egg inside if you like.
    Swap the Oreo soil for green “coconut” grass – use green colouring to tint the coconut.


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