1 package chocolate cake mix, prepared according to package directions
Mini Easter eggs
Pink decorative sugar
1.5 cup, softened unsalted butter
3/4 cup tinned coconut milk
2 cups powdered sugar
Preheat oven to 350 degrees. Place liners in a cupcake tin, and pour batter until approximately 3/4 filled. Bake for 18-21 minutes. Allow to cool completely.
Using a small sharp knife, cut a small cone shaped hole in center of cupcake, ensuring not to pierce the bottom. Fill with three to four Easter eggs (depending on their size). Trim the pointy end of the cake removed, and place over hole to hide the egg.
Whisk together butter, coconut milk, and sugar, until fluffy and smooth. Place in a piping bag with a large round tip.
Cut marshmallows on a diagonal, and dip sticky side in pink sugar to create bunny ears.
To assemble, pipe a round mound of coconut frosting onto cupcake, and garnish with marshmallow bunny ears. Enjoy!