# 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 edible pink marker
18 - 1/2 cup chocolate cookie crumbs
19 - 2 tablespoons white chocolate chips
# Directions:
01 - Preheat oven to 350°F and line a 12-cup muffin tin with paper liners.
02 - In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add eggs one at a time, then stir in the vanilla extract.
03 - In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
04 - Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix gently until just combined without overmixing.
05 - Divide the batter evenly among the cupcake liners. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Allow cupcakes to cool completely.
06 - Beat softened butter until creamy. Add powdered sugar, unsweetened cocoa powder, salt, vanilla extract, and milk. Beat until smooth and fluffy.
07 - Spread the chocolate buttercream evenly over the cooled cupcakes. Sprinkle chocolate cookie crumbs on top to simulate soil.
08 - Place one large marshmallow on each cupcake as the bunny bottom. Attach a white chocolate chip tail to each marshmallow with a small amount of frosting.
09 - Slice mini marshmallows diagonally to form feet shapes. Use pink decorating gel to add paw details, then adhere two feet to each bunny bottom.
10 - Arrange all decorated cupcakes on a tray to resemble bunnies burrowing into their burrows.
