Step 1: Bake the Chocolate Cupcakes

1. Preheat oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a large bowl, sift together flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Add eggs, milk, vegetable oil, and vanilla extract. Mix until smooth.
4. Gradually stir in the boiling water, ensuring the batter is thin and uniform.
5. Fill each liner about ⅔ full and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
6. Let cupcakes cool completely before decorating.

Step 2: Whip Up the Dreamy Buttercream Frosting

1. In a large bowl, beat softened butter until creamy.
2. Gradually add powdered sugar, mixing on low speed.
3. Add heavy cream and vanilla extract. Beat on high speed for 2-3 minutes until fluffy.
4. Divide frosting into separate bowls and tint each with gel food coloring for pastel shades.

Step 3: Shape the Bunny Ears

1. Roll out white fondant to ⅛ inch thick and cut small ovals for ears.
2. Roll out pink fondant and cut smaller ovals for the inner ear details.
3. Attach pink pieces to the white ears using edible glue or water.
4. Let dry for about 30 minutes to firm up.

Step 4: Assemble Your Easter Cupcakes

1. Pipe a swirl of pastel-colored frosting onto each cupcake.
2. Place a small candy egg on top to serve as the bunny’s nose.
3. Insert fondant ears into the frosting, positioning them upright.
4. Sprinkle with colorful edible pearls or sprinkles for extra charm.