Place the white chocolate in a heat proof bowl and set over a pot of simmering water to create a double boiler. Make sure the bottom of the bowl does not touch the water. Stir frequently until the white chocolate has melted. Carefully remove from heat and let it cool just slightly.
Line a baking sheet with parchment paper and place ¾ of the chocolate in a pastry bag fitted with a small tip. Use caution as it will be warm and wrap the pastry bag in a kitchen towel if too warm to handle.
Pipe out 48 tear drops 1 inch in length to make the bunny feet. Place in the refrigerator for 10 minutes to firm up.
While the “feet” are cooling, add 1 drop of red food color (we like the natural coloring) to the remaining chocolate and stir to create a pink shade. Place the bowl back over the double boiler if the chocolate is too firm. Place the pink chocolate in a pastry bag with a tip smaller than previously used.
Remove the feet from the refrigerator and pipe three small dots along the base of the feet and a smaller teardrop in the center. Place back into the refrigerator.
Pulse the coconut in a food processor until finely shredded. Transfer to a bowl and wipe the processor clean. Next, add the package of Annie’s Organic Grabbits Chocolate Sandwich Cookies. Pulse until fine crumbs and empty into a separate bowl.
Assemble the cupcakes:
Lightly frost a cupcake and dip the top into the cookie crumbs until the entire surface is coated in crumbs and it looks like “dirt”.
Lightly spread one large and one miniature marshmallow with frosting and then completely coat with the finely shredded coconut.
With a cupcake facing towards you, place the large marshmallow on the top of the cupcake towards the back. Place the miniature marshmallow on top of the larger one in the middle. Use frosting if needed to adhere.
Place two feet in front of the large marshmallow half an inch apart and facing slightly outward.
Enjoy for an Easter dessert or anytime you just need a sweet bunny treat!