Ingredients
2cupsall-purpose flour
1½tspbaking powder
¾tspbaking soda
¾tspsalt
3eggs
1⅓cupsgranulated sugar
1tbspvanilla extract
¾cupvegetable oil
¾cupbuttermilk
10ozGhirardelli® 60% Cacao Bittersweet Chocolate Chips,(1 bag)
3tbspGhirardelli 100% Unsweetened Cocoa
¼cupwater,boiling
¾cupunsalted butter,softened
¼cupconfectioners’ sugar
1pinchsalt
Ghirardelli Milk Chocolate Bunnies
Preparation
Preheat the oven to 350 degrees F. Line 2 muffin pans with paper liners. Set aside.
Into a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the eggs and sugar on medium speed for 1 minute.
In a separate bowl, mix together the vanilla, oil, and buttermilk. With the mixer on low speed, add the flour mixture in 3 parts, alternating with the liquids. Beat until combined after each addition, scraping down the sides of the bowl as needed.
Divide the batter evenly between the cups so that each is ⅔ full.
Bake for about 15 to 18 minutes, rotating halfway until a toothpick inserted into the center of a cupcake comes out clean. Transfer cupcakes to a wire rack to cool.
Melt the chocolate chips in a double boiler. Stir occasionally for about 5 minutes, until smooth.
In a separate bowl, stir together the cocoa and boiling water.
Let both the chocolate and the cocoa mixture cool to room temperature.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy. Add the melted chocolate at low speed, and then beat in the cocoa mixture.
Pipe the frosting onto cupcakes. Let the frosting set for 5 minutes.
Decorate the cupcakes by placing a Ghirardelli Chocolate Bunny on top of the frosting. Enjoy!
