The Best Strawberry Funfetti Bunnies

These strawberry funfetti bunnies are the best Easter dessert recipe. Made with strawberry cupcakes and white chocolate, this Easter treat will blow your Easter party guests away! Use them as an Easter dessert, a spring dessert, or for classroom parties and birthday parties.

The best part about this recipe is that it doesn’t require you to make a batch of cupcakes. Simply buy half a dozen at the store and you’re good to go! You’ll add in freeze-dried strawberries, so you can buy vanilla cupcakes if you can’t find strawberry ones.

This post contains affiliate links. I earn a small commission if you choose to purchase, at no extra cost to you!

These funfetti bunnies are packed with a delicious strawberry flavor that perfectly complements the white chocolate. And like this recipe, these bunny chocolate spoons and robins egg brownies are fun Easter-themed treats, too!

How To Make These Strawberry Funfetti Bunnies

Ingredients:

• 6 Strawberry Cupcakes
• 12 White Chocolate Melts
• 2 Pink Chocolate Melts
• Rainbow Sprinkles
• 1/4 Cup Freeze-Dried Strawberries
• Eyeball Sprinkles
• Edible Marker

Equpiment:

• Piping Bags
• Medium Size Microwave Safe Bowl
• Mixing Bowl
• Stand/Electric Mixer
• Spatula
• Parchment Paper
• Egg Molds

Step-By-Step Instructions

1. Clean and air dry your egg mold.

2. Melt the white chocolate melts in a medium size microwave safe bowl at 30 second intervals, stirring in between until the chocolate is completely melted.

3. Use a spatula to pour a small amount of chocolate into each egg slot and then use the back of the spatula to spread it around.

4. Once all the egg slots are coated, put the mold in the freezer for 10 minutes to solidify.

5. While the mold is in the freezer, crush the freeze dried strawberries and place them to the side.

6. Once the mold is out the freezer add more chocolate to each slot and spread it around to create a double layer of chocolate. Place the mold back in the freezer for 10 mins. This will help make the egg shell stronger so it doesn’t break.

7. Place you cupcakes in the microwave for 15 seconds to make them warm and moist again. Place them in a mixing bowl and use clean hands or an electric mixer to mix the cupcakes together until they stick and have a dough consistency. If your cupcakes are not sticking together add a 1-2 tablespoons of frosting to them.

8. Next add the crushed strawberries and rainbow sprinkles to the cake mixture and combine them.

9. Place the egg mold on a flat surface and put the cake dough in the each egg slot. Do not over fill the slots.

10. If necessary reheat the chocolate and use it to cover the cake and seal the chocolate egg. When covering the eggs be sure not to leave any gaps. Place the mold back in the freezer for 10 minutes.

11. Put the remaining chocolate in a piping bag and cut a small hole at the tip of the bag. Lay out a sheet of parchment paper and pipe sixteen 2-2 1/2 inch ovals to be the bunnies ears.

12. Melt and bag the pink chocolate melts following the same directions as the white chocolate melts. Pipe a smaller oval on top of the white oval ears.

13. Slowly and carefully remove each egg from the mold. Next, carefully remove any of the excess chocolate on the edges of the egg.

14. Use the remaining white chocolate in the piping bag to pipe dots on the bottom of the bunny ears to attach them to the back of the eggs. Then, pipe dots of chocolate on the eggs where you want to bunnies eyes and nose to be. Place the eye sprinkles and the pink candy coated chocolates on the bunny eggs  and let them sit for 2 minutes to dry.

15. Use an edible marker to draw the whiskers on each egg. Then, serve and enjoy!

Important Recipe Notes

These bunnies are best eaten fresh but they can be stored in air tight container in a cool dry place for 2 days and in the fridge for up to 4 days. The marker ink may bleed on the chocolate when bringing the eggs back to room temperature.

If you have leftover cake dough, you can use it to make more bunny eggs. Try using different color chocolates for even more fun.

When adding the second coating of chocolate in the mold, be sure to put most of it around to edges so it won’t crack when removing the eggs.

Print