Gluten free Easter KitKat bunny cupcakes recipe – bet you never thought you’d see the name ‘KitKat’ on my blog, did you?! But those little Easter bunnies are gluten free, making these cupcakes the *best* Easter treat.
Gluten free Easter KitKat bunny cupcakes recipe, anyone? Oh did not I not mention they’re filled with Nutella in the middle? Oops, well they are!
I know what you’re thinking. Since when was anything Kit Kat branded safe for gluten free folks to eat?! Well, since 2020!
And as I always say – don’t just take my word for it! Go check them out for yourself and read the ingredients using the links below. There’s no gluten-containing ingredients and no ‘may contain’ warnings at present!
But erm… what are they besides a chocolate bunny? Are they a Kit Kat somehow? Well, sort of, but not really! These Kit Kat bunnies are made of lovely, creamy milk chocolate and they’re packed with little flecks of cereal and wafer pieces.
Yes, I said wafer and Kit Kat in the same sentence, yet it’s gluten free. I know. Mind blown. So naturally, I had to bake them into my gluten free Easter KitKat bunny cupcakes recipe…
So what are they like? Well, the sponge is super moist, chocolatey and light and… surprise! It’s packed with gooey Nutella in the middle ?
Then you’ve got lovely, whipped, fluffy chocolate buttercream on top and one of those super-cute KitKat bunnies sitting pretty on top.
Every bite is a chocoholic’s dream and you’d never believe that they’re gluten free. The cupcake and the bunnies included in that sentence!
So head out, grab a pack of bunnies and let’s get baking…
Ok, so here’s your shopping list. The KitKat bunnies are currently down the Easter aisle with all the mini eggs and Creme eggs etc. Sorry this one hasn’t got a dairy free option because the bunnies themselves contain dairy!
Ingredients for my gluten free Easter KitKat bunny cupcakes recipe
For the cupcakes
- 200 g butter, softened
- 200 g caster sugar
- 4 medium eggs
- 165 g gluten free self raising flour
- 25 g cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp xanthan gum
For the buttercream
- 150g butter, softened
- 225g Nutella
- 340g icing
- 1-2tsp milk
For the filling
- Nutella
For the topping
- Mini KitKat Bunnies
Ok here’s how to make my gluten free Easter bunny brownies recipe. Keep scrolling to the bottom if you want to get to the recipe card where you can print it off and leave me a rating ??
How to make my gluten free Easter KitKat bunny cupcakes recipe
For the cupcakes:
- Preheat your oven to 180C (160C Fan) and place cupcake cases into your cupcake tin.
- Cream together your softened butter and sugar using an electric hand whisk. Do so until lighter in colour and fluffier in texture.
- Gradually add your eggs (I whisk briefly in between each addition) and mix in.
- Sift your gluten free flour, cocoa, baking powder and xanthan gum and then mix with your electric hand whisk until combined.
- Spoon your mixture into your cupcake cases and place in the preheated oven for 20 minutes.
- After 20 minutes they should be cooked, remove from the oven and allow to cool briefly in the tin and then move the cases to a cooling rack.
For the buttercream:
- Place your butter in a stand mixer (or electric hand whisk if you don’t have a stand mixer), mix on its own on a high speed for about 5 minutes. The butter should change from a more yellow colour to being a lot more pale.
- Add your icing sugar gradually to the butter (I do this in two stages). I mix each addition of icing sugar for around 3-5 minutes before adding the second half.
- Now add in your Nutella – mix briefly to combine fully. It should be the right consistency at this point. If you think it’s too thick you can add a tsp of milk. If too thin you can add more icing sugar. I don’t usually need to do either.
To assemble your cupcakes:
- Once the cupcakes are cool you need to make little holes in your cupcakes to fill with Nutella. I use one of my piping nozzles to gently push into the centre of the cupcake and remove a bit. You could use a knife and remove a little too. Just make sure you don’t go too deep as you need some of the cake beneath to hold the filling!
- If your Nutella is a bit stiff, beat it a little or warm it in the microwave for 10 seconds (you aren’t wanting it to be hot, just a little loose).
- Spoon a decent amount of Nutella into the hole you’ve made in each cupcake.
- Spoon your buttercream into a piping bag with a large star nozzle. Then pipe your buttercream on top.
- Finish with a Mini KitKat bunny pushed into the buttercream. Enjoy!
Gluten Free Easter KitKat Bunny Cupcakes Recipe
Ingredients
For the cupcakes
- 200 g butter softened
- 200 g caster sugar
- 4 medium eggs
- 165 g gluten free self raising flour
- 25 g cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp xanthan gum
For the buttercream
- 150 g butter softened
- 225 g Nutella
- 340 g icing
- 1-2 tsp milk
For the filling
- Nutella
For the topping
- Mini KitKat Bunnies
Instructions
For the cupcakes:
- Preheat your oven to 180C (160C Fan) and place cupcake cases into your cupcake tin.
- Cream together your softened butter and sugar using an electric hand whisk. Do so until lighter in colour and fluffier in texture.
- Gradually add your eggs (I whisk briefly in between each addition) and mix in.
- Sift your gluten free flour, cocoa, baking powder and xanthan gum and then mix with your electric hand whisk until combined.
- Spoon your mixture into your cupcake cases and place in the preheated oven for 20 minutes.
- After 20 minutes they should be cooked, remove from the oven and allow to cool briefly in the tin and then move the cases to a cooling rack.
For the buttercream:
- Place your butter in a stand mixer (or electric hand whisk if you don't have a stand mixer), mix on its own on a high speed for about 5 minutes. The butter should change from a more yellow colour to being a lot more pale.
- Add your icing sugar gradually to the butter (I do this in two stages). I mix each addition of icing sugar for around 3-5 minutes before adding the second half.
- Now add in your Nutella - mix briefly to combine fully. It should be the right consistency at this point. If you think it's too thick you can add a tsp of milk. If too thin you can add more icing sugar. I don't usually need to do either.
To assemble your cupcakes:
- Once the cupcakes are cool you need to make little holes in your cupcakes to fill with Nutella. I use one of my piping nozzles to gently push into the centre of the cupcake and remove a bit. You could use a knife and remove a little too. Just make sure you don't go too deep as you need some of the cake beneath to hold the filling!
- If your Nutella is a bit stiff, beat it a little or warm it in the microwave for 10 seconds (you aren't wanting it to be hot, just a little loose).
- Spoon a decent amount of Nutella into the hole you've made in each cupcake.
- Spoon your buttercream into a piping bag with a large star nozzle. Then pipe your buttercream on top.
- Finish with a Mini KitKat bunny pushed into the buttercream. Enjoy!
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
Becky xxx
Oh and don’t forget to pin this for later!
