Easter Decorated Cupcakes

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"Easter Garden Cupcakes" are a whimsical and delightful treat that captures the essence of spring and Easter. These cupcakes feature charming decorations, including chocolate bunnies, carrots, and a creative "dirt" effect using crushed Oreos.
Easter Decorated Cupcakes

Easter Garden Cupcake Recipe

These Chocolate Easter Bunny, Chocolate Carrots, Chocolate Buttercream, and Oreo 'Dirt' Cupcakes are a delightful way to celebrate the season, combining the joy of Easter with the indulgence of rich chocolatey goodness.


  • Chocolate Buttercream
  • White Buttercream
  • Leaf Green Soft Gel Paste™ Food Color
  • Cypress Soft Gel Paste™ Food Color
  • Standard Icing Coupler
  • #234 Hair/Fur/Grass Stainless Steel Piping Tip
  • #2 Round Opening Stainless Steel Piping Tip
  • #349 Leaf/Lily Petal Stainless Steel Piping Tip
  • Oreo Medium Cookie Pieces
  • Orange Chocolate Melts
  • Dark Green Chocolate Melts
  • Cocoa Lite Milk Chocolate Melts
  • 10" 40 Micron Tipless Bags
  • Small Carrot Chocolate Mold
  • Side Sitting Bunny Chocolate Mold


Creating the chocolate bunny and carrot pieces:
Melt Candy Coating:
Start by melting the milk chocolate candy coating in a microwave-safe bowl using 30-second intervals. Stir the chocolate after each interval to ensure even distribution of heat.
Prepare Bunny Mold:
Fill the bunny mold with melted milk chocolate. Tap the mold on your work surface to settle the chocolate and eliminate air bubbles. Fill any empty spaces and repeat the process.
Place the mold in the refrigerator for 15-20 minutes or until the chocolate sets and becomes cloudy. Remove the candy pieces from the mold. If they don't come out easily, refrigerate for an additional 5-10 minutes.
Prepare Carrot Mold:
If the chocolate in the tipless bag has started to harden, microwave it for 20 seconds to soften. Knead the bag to evenly distribute the heated chocolate.
Fill the leafy section of the carrot mold with green chocolate, filling it only halfway to avoid leakage. Use orange chocolate to fill the remaining section. Go back and fill in both colors to ensure the cavities are full.
Tap the mold on your work surface to settle the chocolate and bring air bubbles to the top. Refrigerate for 15-20 minutes, invert the mold, and tap to release the chocolate pieces. If needed, refrigerate for an additional 5-10 minutes. Set aside.
Decorating the cupcakes:
Chocolate Buttercream Center:
Pipe a small swirl of chocolate buttercream in the center of each cupcake.
Turn the cupcake upside down and gently press the buttercream into crushed Oreos, ensuring complete coverage.
Green Grass Buttercream:
Use green buttercream with a grass tip to pipe sections of grass in the remaining empty space on top of the cupcake.
Place Carrot and Bunny:
Position the chocolate carrot in the dirt section of the cupcake at an angle for coverage.
Add the chocolate bunny to the grass section, piping more buttercream behind it to help the bunny stand up.
Vine and Leaf Details:
Change the tip of the green buttercream to a small round tip and pipe vines around the carrot.
To finish, switch to a leaf tip and pipe leaves on the vines and around the carrot.

Video Tutorial

Products used

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