Chocolate Bunny Lava Muffins

Easter Chocolate Bunny Lava Muffins

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*1 cup Extra Dark Chocolate Chips, Guittard (more for topping, optional)

*1/2 cup Butter

*1 teaspoon Vanilla Extract

*1/2 cup Sugar

*1/2 cup Almond Flour, not Almond Meal

*1/4 teaspoon Sea Salt

*4 Eggs, room temperature

*Cupcake Liners

*Cocoa Powder, dusting cupcake liners

*Muffin Tins/Pans

*Milk Chocolate Frosting, Pillsbury or frosting of your choice

*Guittard Chocolate Bunnies or other small chocolate bunnies

*Green Apple Edible Candy Grass

Melt chocolate, butter and vanilla in a double boiler. Set aside and cool for 10 minutes.

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Sift together into a bowl Sugar, almond flour and sea salt. Slowly add to the melted chocolate mixture until well combined. Then using a hand mixer on medium speed mixing and add eggs one at a time for 3-4 minutes or until lighter in color.

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Refrigerate muffin mixture until chilled about 15 minutes.

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Scoop 1/4 cup or (fill 2/3 full) of the mixture into cupcake liners, lined with cocoa powder.

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Bake in a 375*F. oven for 11-15 minutes, cook longer if you want a firmer muffin but the center of the muffins are supposed to be moist/gooey.

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Allow muffins to cool, frost muffins and add bunny to the middle of the frosted muffin and add edible grass scattering on top of the frosting. (Cut edible grass as desired.).

Enjoy!

Lindy

Bunny Tail Pancakes

On Pinterest we have seen many of these Bunny Butt Pancakes and we  wanted to make them for our Easter Brunch.  This is our version of these Bunny Butt Pancakes.

Bunny Tail Pancakes

Supplies:

*Strawberries, sliced for bottom of paws

*Mini Chocolate Chips, bottom of feet/paws

*Squirt Whipping Cream, bunny tail

Family Favorite Pancakes Recipe:

This is what we consider a large batch pancake recipe, cut the recipe in half for small Batch, they will turn out great too!

*2 cups Flour
*2 tablespoons Baking Powder
*2 tablespoons Sugar
*1 teaspoon Salt
*2 cups Milk
*2 Eggs
*2 teaspoon Vanilla
*2 tablespoon Extra Light Olive Oil

Whisk together in a bowl all the dry ingredients and then, beat together in a separate bowl all the wet ingredients just until combined and slowly add the dry ingredients to the wet ingredients and beat until smooth.

Cook the pancakes on pre-heated, cooking sprayed griddle.  Pour batter onto griddle, making the size of pancakes  (See below Bunny body) desired.  (We set our griddle on 325*F. and poured  about a tablespoon of batter per pancake. Cook  pancakes to desired darkness and then flip pancakes and finish cooking.

 

Low Carb Almond Pancakes

*2 cups Almond Flour

*1 tablespoon Baking Powder

*2 Eggs, whisked 2 minutes

*1/2 teaspoon Sea Salt

*1 teaspoon Vanilla Extract

*1/8 teaspoon Maple Extract

*2/3 cup Milk

*1/2 teaspoon Vinegar

Whisk together in a bowl all the dry ingredients and then, beat together in a separate bowl all the wet ingredients just until combined and slowly add the dry ingredients to the wet ingredients and beat until smooth.

Cook the pancakes on pre-heated, cooking sprayed, griddle.  Pour batter onto griddle, making the size of pancakes (See below Bunny body) desired.  (We set our griddle on 325*F. and pour  about a tablespoon of batter per pancake. Cook  pancakes to desired darkness and then flip pancakes and finish cooking.

Bunny Body

Tail/Butts:

Use 1/4 cup scoop of pancake batter, pour onto buttered or Pam sprayed griddle to make the bunny tail/butts.  1 per bunny

Feet/Paws:

Use 2 tablespoons pancake batter, pour into an oblong shape, making two per bunny.

 

 

Enjoy!

Lindy