Double Choc Chip Bunny Cupcakes

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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
9 giant marshmallows

Frosting:
2 x 250g PHILADELPHIA Icing, at room temperature
2 Tbsp BOURNVILLE Cocoa
9 giant marshmallows

Double Choc Chip Bunny Cupcakes

Search results for Double Choc Chip Bunny Cupcakes
Rating:
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0  review Add review
15 minutes
Easy
18 Servings

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
9 giant marshmallows

Frosting:
2 x 250g PHILADELPHIA Icing, at room temperature
2 Tbsp BOURNVILLE Cocoa
9 giant marshmallows

Method

1. Preheat oven to 160°C fanforced.

2. 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.

3. Divide the mixture among the 18 lined muffin pans. Bake for 20-25 minutes or until a skewer inserted into the centres comes out clean. Transfer to a wire rack to cool completely.

4. In a medium bowl, whisk the PHILADELPHIA Icing with cocoa.

5. To make the bunny ears, use large scissors, to cut eat marshmallow across into 4 pieces.

6. Decorate cupcakes with icing and marshmallow bunny ears.

Note: for white icing, do not add the cocoa.

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