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Bunny Garden Chocolate and Matcha Cupcakes

Prep Time 35-40 Minutes
Bake Time 20-25 Minutes
Serves 12
Pan Silicone Muffin Pan 6 Cup


  • 2 eggs
  • 75ml milk
  • 1/4 cup vegetable oil
  • 60g dark chocolate
  • 30g (1/2 cup) cocoa powder
  • 120g (3/4 cup) self-raising flour
  • 125g unsalted butter, softened
  • 165g (3/4 cup) caster sugar


Icing and decoration:
  • 125g unsalted butter, softened
  • 30g (1/4 cup) cocoa powder, sifted
  • 225g (1 1/2 cups) icing sugar, sifted
  • 1/2 cup desiccated coconut
  • 1/4 cup all bran cereal
  • 2 tbsp culinary matcha
  • Mini chocolate bunnies and eggs, to decorate

Step 1

Preheat oven to 180°C (fan forced) and line two Silicone Muffin Pan 6 Cup with cases.

Step 2

In a large microwave safe bowl combine the butter and dark chocolate and microwave in short bursts, stirring in between, until the chocolate is melted and combined with the oil. Add the cocoa powder, eggs, milk and oil and whisk until well combined. Add the flour and caster sugar and whisk again until just combined.

Step 3

Divide the batter equally amongst the cupcake cases filling them to 3/4 full (1/4 cup mixture per case). Bake cupcake for 20-25 minutes or until the cupcake top springs back when pressed gently. Set aside to cool completely.

Step 4

To make the chocolate buttercream, combine the unsalted butter, icing sugar and cocoa in the bowl of a stand mixer fitter with the paddle attachment and beat for 6-8 minutes until light in colour and fluffy and set aside.

Step 5

In a food processor, combine the coconut, all bran cereal and matcha and pulse until the mixture resembles a fine breadcrumb then transfer to a bowl.

Step 6

Pipe or spread a little chocolate buttercream on top of a cupcake and then press the top of the cupcake into the green matcha mixture until the top flattens and domes. Repeat with the remaining cupcakes and matcha mixture and decorate with eggs and mini bunnies.


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