# Components:
→ 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
# Preparation Steps:
01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - Beat together unsalted butter and granulated sugar until light and fluffy. Add eggs one at a time, then vanilla extract, mixing well after each addition.
03 - In a separate bowl, whisk flour, baking powder, and salt.
04 - Gradually add dry ingredients to the butter mixture, alternating with whole milk, mixing until just combined.
05 - Divide batter evenly among liners and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
06 - Beat unsalted butter until creamy, then add powdered sugar, cocoa powder, salt, vanilla extract, and milk. Beat until smooth and fluffy.
07 - Spread chocolate buttercream evenly over cooled cupcakes, then sprinkle with chocolate cookie crumbs to imitate soil.
08 - Place a large marshmallow on each cupcake as the bunny bottom. Attach one white chocolate chip per marshmallow using a dab of buttercream as adhesive for the tail.
09 - Slice mini marshmallows diagonally to form feet. Use pink decorating gel or edible marker to add detail, then attach two feet to each bunny bottom.
10 - Place all decorated cupcakes on a serving tray to resemble bunnies burrowing out of the soil.
