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Chocolate Orange Bunny Easter cupcakes

Chocolate Orange Bunny Easter cupcakes

For a rainy day activity, we decided to practice making our Easter cupcakes ready for the big day in April. We roped nanny in for the ride! 

This recipe is really simple for kids to follow and is easily adapted to which ever flavours or decorations you require. Older siblings or parents can help with the tricky bits like whisking and adding buttercream swirls, but our toddler enjoyed helping us weigh ingredients, sieve the flour, separate the mixture into the cases and add the chocolate decorations so there’s plenty that pre-schoolers can do…. Just be prepared for lots of mess as they fling flour now and again or get enveloped in an icing sugar cloud!

Ingredients to make the 12 cakes

  • 175g Butter e.g. Stork
  • 175g caster sugar
  • 175g self raising flour
  • ¼ tsp baking soda
  • 3 medium free range eggs
  • two twirl fingers or flakes (any crumbling chocolate will do)
  • Small amount of orange zest or orange flavouring (to desired taste)
  • 12 x muffin cases

Ingredients for the decorations

  • 150g Butter
  • 300g Icing sugar
  • High quality orange flavouring (to taste) or fresh orange zest
  • 12 slices of chocolate orange segments, bunnies, eggs or other Easter themed confectionery. 
  • Chocolate sprinkles (optional)

Bunny Easter cupcakes…. The perfect rainy day activity. Table is from Tildo. 


  1. Pre-heat oven to 180°C.
  2. Meanwhile whisk together the butter and the caster sugar in a mixing bowl.
  3. Whisk the eggs in a separate bowl. Then add the eggs bit by bit to the mixture, whisking each time to get as much air into the mixture as possible.
  1. Add the baking powder to the flour. Sieve the flour mixture over the cake mixture bit by bit to ensure the flour becomes fine, gently folding in the flour into the mixture.
  2. Add broken up twirl or flake and a small amount of orange zest or orange flavouring.
  3. Place approximately one spoon of cake mixture into one muffin case and repeat until you have all 12 filled. Bake in the oven on the middle or bottom shelf for approximately 20 minutes.
  4. Cool on a cooling rack.
  1. Prepare the butter cream. Weigh out one part butter cream to two parts icing sugar. The measurements above are more than generous to fully decorate 12 cupcakes. Whisk the butter and the icing sugar together. You may need to thin this down by adding a small amount of milk, or if using a liquid orange flavouring instead of orange zest, add this to thin the mixture down. If using orange zest, add this now.
  2. Using a piping bag add the buttercream to your cool cakes, adding a little extra buttercream in the centre as a base for the chocolate. Then decorate accordingly by placing one segment of chocolate on the top. Leave to set for an hour or two before enjoying.

Hints and tips...

*If you do not crumble the twirl or flake into smaller pieces, they will sink to the bottom of the cupcake as it rises. Do not substitute for chocolate chips or again, they sink to the bottom. 

*Try not to let excited kids open the oven before the cakes are ready or they may not fully rise.

*Be careful with the amount of baking soda since you are using self raising flour. If you use too much, the cakes will dip in the middle and they will be a nightmare peeling them out of the cases. 

We need your help...

We don’t do a lot of baking at home, mainly because we lack confidence so if any members have any other easy to follow recipies, we will share them with our parents by dedicating a home cooking section on our website. Please forward the recipies and any images to if interested. 

Not ready for the mess.....

Its perfectly simple. Book on to a cookery class with Pips Pops Bakes. Kids and parents alike will truly be inspired with classes running at Ginger Monkey in Saltney, Small World Cheshire and The blue Bear in Chester. 

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