• Rolling pin icon
    Prep Time: 15 min
  • Cooker icon
    Cooking Time: 25 min
  • Clock icon
    Difficulty: Medium
  • Plate icon
    Makes: 23 large cupcakes


  • 175g soft butter or margarine
  • 175g caster sugar
  • 3 medium eggs
  • 5ml / 1tsp vanilla extract
  • 125g self-raising flour
  • 50g cocoa powder
  • 100g dark chocolate chips
  • 1 tbsp vegetable / sunflower oil
  • 2 tbsp milk
  • 200g unsalted butter (softened)
  • 400g icing sugar
  • 1 tsp vanilla extract
  • green colouring
  • 500g white fondant icing
  • orange colouring
  • green colouring
  • pink edible felt pen
Print this recipe


  • Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.

  • Line a muffin tin with 12 large muffin sized cupcake cases.

  • Cream together the butter and sugar until pale and fluffy. Add the beaten eggs & the vanilla & mix beat together. Add the flour & cocoa and mix thoroughly until smooth. Then add the oil & milk and mix again until combined. Finally add the chocolate chips, and stir until well mixed.

  • Spoon the batter evenly into the cases and bake for 25-30 minutes.

  • When baked remove from the tin and leave to cool on a wire rack.

  • Whilst they cool cream the softened butter together with the vanilla and icing sugar, mixing together until creamy and lump free. Finally add some green colouring until it reaches a grassy colour.

  • Once the cakes are cool use a grass/fur tip to pipe buttercream onto each cupcake to resemble grass.

  • Make the bunny bottoms, feet and tails out of white fondant and stick the feet and tails to the bottoms by brushing them with a small amount of water and pressing them on.

  • Use the edible pen to draw the pads on the feet. Then colour a small amount of the remaining icing green and the rest orange.

  • Make the carrots from the orange icing and make some leaf shapes from the green and stick them on top of the carrots with water.

  • Finally stick the bunny bottoms and carrots onto the grassy cupcakes.