In a medium bowl lightly combine the yolks, 1/4 cup milk, and vanilla.

In a large mixing bowl combine the dry ingredients and mix on low-speed for  30 seconds to blend. Add the butter and the remaining 3/4 cup milk. Mix on low-speed until the dry ingredients are moistened. Increase to medium speed (high-speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop  the cake’s structure. Scrape down the sides. Gradually add the egg mixture in 3  batches, beating for 20 seconds after each addition to incorporate the  ingredients and strengthen the structure. Scrape down the sides.  Fold in chocolate chips.

Scoop the batter into the cupcake tins lined with papers. Fill them about 3/4 full. Bake 15 to 20 minutes or until a  tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center.

Let the cupcakes cool in the pan on racks for 10 minutes.

Frosting

Bring 1 inch of water to a simmer in a medium saucepan.  Combine the egg whites, sugar, corn syrup, water, and cream of tartar in a large bowl.  Set the bowl over the simmering water, making sure the bottom of the bowl doesn’t touch the water.

With an electric mixer on high-speed, beat the mixture, still over the simmering water, until thick and fluffy, about 7 minutes.  Beat in the vanilla extract.  Serve this the day it is made as it becomes granular if it sits.

Makes about 6 cups – you will have extra.

Decorations

Add about 1 teaspoon of the Tylose Powder to the fondant, and knead well.  This will make the fondant harden.  You can test it by trying out a small piece to see if it starts to harden – depending on the humidity, you will need different amounts of powder.  Roll the fondant out so it is about 1/8 inch thick, and using a bunny cookie cutter, make bunny ears.  You should make sure the bottom comes to a v so it is easy to stick the ears in the cupcake.  Let the bunny ears lay on a wooden spoon handle, so the ears bend a little on the top.  Let them sit overnight to harden.

Take your finger, and dip it into some corn syrup just inside the ears, then sprinkle some pink sugar crystals inside.

Take a little bit of frosting and put a thin layer on top of the cupcakes.  Take about 6-7 mini-marshmallows and put them in the center of the cupcake – this is going to help the frosting mound up in the middle.  Then put frosting all around to cover the marshmallows.  At this point, you can take a butter knife, and put a slit into the cupcake where you would like the ears to go.  Stick the ears into the cupcake.  Place two eyes, the M&M nose and heart mouth on the cupcake.  Take a soba noodle and break it into 6 small equal pieces – use those for the whiskers.  I put a little bit of marshmallow frosting into a small bowl and mixed in some pink food coloring and piped a little bit next to the whiskers for the bunny cheeks.

For a printer friendly version of this recipe, please click here:  Bunny Cupcakes