Hey y’all! Easter is just around the corner, and what better way to celebrate than with some delicious Reese’s Cup Easter Bunny Cupcakes? These delightful treats are as fun to make as they are to eat, bringing joy to every occasion from family gatherings to festive holiday parties. The combination of rich chocolate, creamy peanut butter, and a touch of artistry makes this dessert a standout. Let’s get cooking!
Why You’ll Love This
- These cupcakes are adorably festive, perfect for Easter celebrations.
- The mix of Reese’s peanut butter cups with moist chocolate cake is irresistibly delicious.
- They’re easy to make, even for beginner bakers.
- Customizable decorations allow for creative expression.
- They pair beautifully with a variety of beverages and desserts.
Ingredients
- 1 box of chocolate cake mix (around 15.25 oz)
- 3 large eggs
- 1 cup water
- 1/2 cup vegetable oil
- 12 Reese’s Peanut Butter Cups
- 1 tub of vanilla frosting (16 oz)
- 12 marshmallow bunnies
- Assorted pastel sprinkles
Directions
Prepare the Cupcake Batter
- Preheat your oven to 350°F (175°C) and line a cupcake pan with 12 paper liners.
- In a large bowl, combine the cake mix, eggs, water, and oil. Beat on medium speed for 2 minutes until smooth.
Bake the Cupcakes
- Fill each cupcake liner about two-thirds full with batter. Press a Reese’s cup into the center of each.
- Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let cool completely on a wire rack.
Decorate the Cupcakes
- Once cooled, generously frost each cupcake with vanilla frosting.
- Top each cupcake with a marshmallow bunny and sprinkle with pastel sprinkles for added color.
Notes
- For a homemade touch, prepare your own frosting using this buttercream recipe.
- Ensure cupcakes are fully cooled before frosting to prevent the icing from melting.
- For peanut allergies, consider substituting Reese’s Cups with a nut-free chocolate alternative.
Variations
- Gluten-Free Version: Use a gluten-free cake mix to make these treats accessible to everyone.
- Vegan Option: Substitute eggs with a vegan alternative and choose a plant-based frosting.
- Spicy Twist: Add a pinch of cayenne pepper to the batter for a surprising kick.
Required Equipment
- Mixing bowl
- Electric mixer
- Cupcake pan
- Wire cooling rack
- Spatula
Storage Instructions
Store these cupcakes in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them and bring to room temperature before serving.
Suggested Pairings
Enjoy these cupcakes with a glass of cold milk or a warm cup of coffee. They also pair well with light fruit salads for a balanced treat.
Pro Tips
- Use room temperature ingredients to ensure even mixing and a smoother batter. Learn more about why this matters here.
- For perfectly even frosting, use a piping bag with a star tip.
- To make cleanup easier, fill your cupcake pan using an ice cream scoop.
FAQ
Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day in advance and store them unfrosted in an airtight container. Decorate them the day you plan to serve.
What if I don’t have Reese’s Cups?
You can swap Reese’s Cups with any chocolate candy of your choice, like mini Snickers or Milky Way bars for a different flavor.
How can I prevent the Reese’s Cups from sinking?
Ensure the batter is thick enough and press the Reese’s Cups gently into the batter rather than pushing them all the way to the bottom.