Ferrero Rocher Bunny Treats (An Easy Easter Craft)

If you need a last-minute Easter craft that looks adorable and takes about five minutes per bunny, these little Ferrero Rocher bunnies are hard to beat. They’re sweet, festive, and perfect for popping into Easter baskets, place settings, or classroom treat bags.

This is one of those crafts where you can line everything up on the table and let kids help—no perfection required. Slightly wonky ears just add to the charm.

Materials

Ferrero Rocher chocolates
Pipe cleaners, cut in half (any spring colour works)
½-inch pink pom-poms (for the nose)
Googly eyes (any size you like)
String or embroidery thread (for whiskers)
Glue (hot glue works best, but craft glue is fine with patience)
Optional: spring-coloured mini cupcake or candy cups to replace the brown paper wrapper

How to Make Ferrero Rocher Bunnies

Remove the label
Gently peel off the small sticker from the top of the Ferrero Rocher. If you’re feeling thrifty, stick it somewhere else on the wrapper instead of tossing it.
Make the ears
Fold a pipe cleaner in half, then fold each side again to form two bunny ears.
Add the face
Glue short lengths of string onto the front of the candy for whiskers. Add the pink pom-pom nose on top of the whiskers.
Finish the bunny
Glue on the googly eyes, then attach the pipe cleaner ears at the top of the chocolate.
Optional upgrade
For a brighter Easter look, pop the finished bunny into a pastel cupcake or candy cup instead of using the original brown wrapper.

Tips & Variations

Pastel or glitter pipe cleaners make these extra festive
Use different pom-pom colours for variety
These make lovely Easter table decorations doubled as favours

Simple, cute, and completely achievable even when you’ve left Easter prep to the last minute—my favourite kind of craft.

Alternative Cake – Ferrero Rocher Cake Tower [Edible Crafts]

DIY Ferrero Rocher Gift Ideas [Edible Crafts]

Ferrero Rocher Christmas Reindeer [Edible Crafts]

Cupcakes never go out of style. They’re the little black dress of the baking world—simple, versatile, and always a hit at parties. But give them a twist of creamy Biscoff frosting, and suddenly you’ve got a dessert that feels modern, trendy, and completely irresistible.

These Biscoff Cupcakes start with a soft, fluffy vanilla sponge that’s perfectly balanced—not too sweet, not too dense. Then comes the star: a swirl of rich Biscoff buttercream frosting, topped with a mini Biscoff biscuit for crunch. They look bakery-worthy but are surprisingly easy to make at home.

Whether you’re baking for birthdays, school events, bake sales, or simply treating yourself with an afternoon cuppa, these cupcakes are guaranteed to disappear fast.

Why You’ll Love This Recipe

Bakery-style results at home – fluffy sponge + silky frosting.
Cookie butter goodness – spiced caramel flavor in every bite.
Picture perfect – ideal for Pinterest boards, dessert tables, and Instagram shots.
Crowd pleaser – loved by both adults and kids.

Ingredients

For the Cupcakes:

200g (1 cup) sugar
200g (1 ¾ cups) all-purpose flour
120g (½ cup) unsalted butter, softened
2 large eggs
120ml (½ cup) milk
1 ½ tsp baking powder
1 tsp vanilla extract
Pinch of salt

For the Biscoff Buttercream Frosting:

150g (? cup) unsalted butter, softened
200g (1 ½ cups) powdered sugar
150g (about ½ cup) Biscoff spread (smooth)
1–2 tbsp milk (to loosen, if needed)

For Topping:

Mini Biscoff biscuits (one per cupcake)
Crushed biscuits for sprinkling (optional)

Method

Step 1 – Bake the Cupcakes

Preheat oven to 180°C / 350°F. Line a 12-hole cupcake tray with cases.
Beat butter and sugar together until light and fluffy.
Add eggs one at a time, then stir in vanilla.
Mix flour, baking powder, and salt in a separate bowl.
Alternate adding dry ingredients and milk into the butter mixture, mixing gently until combined.
Divide batter evenly into cupcake cases.
Bake for 18–20 minutes until golden and springy.
Cool completely before frosting.

Step 2 – Make the Biscoff Buttercream

Beat softened butter until pale and creamy.
Add powdered sugar gradually, mixing until smooth.
Beat in Biscoff spread until fully combined.
If too thick, add 1–2 tbsp milk for a silky, pipeable consistency.

Step 3 – Decorate

Pipe swirls of Biscoff buttercream onto cooled cupcakes.
Top each with a mini Biscoff biscuit.
Sprinkle crushed biscuits for extra crunch.

Tips for Perfect Biscoff Cupcakes

Use room temperature ingredients for a smooth batter.
Don’t overbake – cupcakes should be soft and springy.
Chill the frosting slightly before piping for firmer swirls.
Make ahead – cupcakes can be baked the day before and frosted when ready to serve.

Where to Get Biscoff

Stock up on Biscoff on Amazon, or if you love homemade projects, try making your own Cookie Butter Spread.

These Biscoff Cupcakes are soft, fluffy, and topped with the creamiest cookie butter frosting you’ll ever taste. Bakery-style, Pinterest-pretty, and dangerously delicious—they’re guaranteed to be the star of any dessert table.