Easter Bunny choc cupcakes

These cute and easy low sugar Easter Bunny choc cupcakes are the perfect Easter activity to make with the kids or take to your Easter get-together. They are super light and fluffy. All the fun, without the sugar!

makes 18 cupcakes
prep 30 mins
bake 20 mins
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Easter Bunny choc cupcakes


You will need

  • Digital kitchen scales
  • 2 x 12 cup cupcake pan
  • 18 x 65mm cupcake patties
  • 1 x Noshu 98% Sugar Free Rich Chocolate Cake Mix

for the cupcakes

  • 1 x Noshu 98% Sugar Free Rich Chocolate Cake Mix
  • 3/4 cup milk/nut milk or water
  • 2 x extra large eggs
  • 100 g/5 tbsp dairy-free spread or butter (melted)

for the frosting

  • 1 x Noshu 98% Sugar Free Rich Chocolate Frosting sachet
  • 4 tbsp butter (room temperature)
  • 2 tbsp full cream milk

for a non-dairy frosting option

  • 4 tbsp dairy-free spread (no milk needed)

to decorate

  • Desiccated coconut
  • White marshmallows



Preheat oven to 170°C (160°C if fan forced). Adjust your oven shelf to be set to the middle height. Place patty pans in your cupcake baking trays.


  1. Empty the cake mix sachet into a large bowl. Add the eggs, milk and then butter to the bowl.
  2. Using an electric handheld or stand mixer, beat the mixture on medium for 2 minutes in total. Pause at 60 seconds to scrape down the sides of the bowl. Once the mixture is smooth, glossy, and uniform in texture evenly distribute the batter between the cupcake cases of your prepared tin.


  1. Once your oven has reached temperature place your cupcake tin into the oven and bake for 15-20 minutes.
  2. Place a skewer into the centre of a cupcake to check it has cooked. The skewer should come out clean with no sticky crumbs or batter attached to it. If you do not have a skewer you can use a thin knife, or a bamboo kebab stick. If your cake needs longer, test it at 3-5 minute intervals from here until it is cooked through.
  3. Once your skewer comes out clean, remove the tin from the oven and place on a wire rack to cool for at least 5 minutes before removing the cupcakes from the tray.


  1. Add room temperature butter (or dairy-free spread) to a medium mixing bowl and beat with an electric mixer on high speed for 2 minutes until pale and creamy.
  2. Slowly add frosting mix, 1 tbsp at a time, beating on medium for a further 3–4 minutes until frosting is smooth.
    If using butter: Add the full cream milk and beat on high for an additional 2 minutes until frosting is aerated and doubled in volume.
  3. Now with your handheld electric mixer or stand mixer beat the mix on medium-high for a full 5 minutes. At 60-second intervals, scrape the sides and incorporate any remaining frosting mix. At the end of 5 minutes your frosting should appear whipped, pale, smooth, and creamy.


  1. Spread the frosting on your completely cooled cupcakes then roll the tops in the desiccated coconut.
  2. Cut your marshmallows diagonally in half and pinch the pointier top to create your bunny ears. Place 2 on each cupcake and arrange to look like little bunny faces.
  3. Serve and enjoy!


Store in an airtight container for up to 3 days.



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