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Preheat oven to 325 degrees F. Spray a non-stick whoopie pie pan with 12 round cavities with baking spray. Mix brownie mix, egg, oil, and water (and a fudge packet if included) according to package instructions. Equally divide batter among the 12 round whoopie pie cavities.
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Crumble the cupcakes in a large bowl. Add about ½ cup of buttercream to the crumbs and mix them together until it forms a dough. You can use another tablespoon of the buttercream if the dough is still crumbly. Using your hands, create one big cake ball of dough for the tail and 2 smaller balls for the feet.
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Chocolate cake. First, preheat the oven to 180°C / 160°C (fan) / Gas Mark 4 / 350°F. Steps 1 - 2: In a mixing bowl, beat the oil, eggs, sugar, vanilla and milk together until fully combined. Step 3: In a separate bowl, sieve in the cocoa powder, flour and baking powder and whisk them together.
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Step 1: Make the Crust. Pulse the graham crackers into crumbs using a food processor or blender. Then, add sugar and pulse to blend. Pour the melted butter into the mixture and pulse to combine. Add several drops of equal food coloring gel to the crumbs and pulse again to blend.
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In a large mixing bowl, mix flour, sugar, cocoa powder, baking soda, baking powder and Kosher salt until combined. Add 2 eggs, buttermilk, water, canola oil, and vanilla extract, mix until combined. Scoop using a large cookie scoop into the cupcake liners (2/3 full). Bake for 20-22 minutes.
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Lightly grease 3 muffin cups in regular-size muffin pan. 2. Make cake batter as directed on box. Pour cake batter in 3 muffin cups, filling two-thirds full. Pour remaining batter into 1 1/2-quart bowl. 3. Bake cupcakes 17 to 21 minutes, bowl 47 to 53 minutes or until toothpick inserted in center comes out clean.
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Breakable/Smash Easter Candy Filled Bunny Butt! A fun twist to the trendy cocoa bomb! Smash open the chocolate bunny butt with included wooden hammer to find an assortment of Easter candy. This giant bunny butt is 90mm or - 3.5 inches compared to the large cocoa bombs that are 70mm or - 2.75 inches
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Repeat with 12 bomb mold halves. Place the chocolate-filled bomb molds into the freezer for 5 minutes. Remove molds from the freezer and gently tap the sides of the mold, pressing on one side of the vanilla to make them slide out of the mold. Fill 6 of the molds with 1 tbsp hot white chocolate mix and 2-3 marshmallows.
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Bunny Butt Cupcake Colors. Remove half of the frosting and place into a medium bowl. Add 10 drops of green food coloring. Mix until combined and then place into a pastry bag. Of the remaining frosting, remove half and add 1-2 drops of red food coloring. You want a light pick.
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How To Make Bunny Butt Oreos. Step 1. On a counter or table, lay out a big sheet of parchment paper. In a shallow dish with a flat bottom, add in the nonpareils. In a heat-safe bowl, put 4 pieces of chocolate almond bark and melt in the microwave for 30 seconds to a minute. Make sure to mix every 15 seconds until smooth and fully melted. Step 2.
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Bake at 350F for 30 min or until centers are set. 4. In a stand mixer fitted with a paddle attachment, cream the room temperature butter, confectioners sugar and salt until fluffy. Add a dash of cream and vanilla. Separate into 4 batches. 3 batches can be equal, the last must be double the others.
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Preparation. Make the chocolate cake and paws: Preheat the oven 325°F (170°C). Grease a 7-inch hemisphere-shaped cake pan or 9-inch deep oven-safe bowl and 5 cups of a 12-cup muffin tin with nonstick spray. Pour the chocolate cake batter into the prepared muffin tins, filling each about ¾ of the way.
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Step #4: Once chocolate chips have completely melted, hold a Peep on a stick over the chocolate and use a spoon to coat the Peep in chocolate. Once it has been thoroughly covered in chocolate you want to tap off the excess chocolate. Step #5: Add the cut side of a marshmallow half to the middle of the bunny's backside and place Peep in a tall.
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Add this adorable cake to your Easter dessert table. Everything about this cake is edible-minus the toothpicks. Cover chocolate cake in homemade vanilla butt.
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Bake the pans, one at a time, in the oven for 19-22 minutes or until a toothpick inserted into the middle comes out clean. Once the cone cakes are finished baking, poke two small holes in the bottom of each cone and then set them aside to cool completely. This should take about 30 minutes to an hour.
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Mix in eggs and egg yolks one at a time until just combined. Mix in oil, vanilla, and sour cream. Sift together flour, salt, baking soda, and cocoa powder together then mix into wet ingredients in three increments. Stir in water until smooth. Fill 12 silicone terra cotta pot molds with 5 tablespoons of batter.
