First Step: Prepare Your Equipment and Preheat. Preheat your oven to 350°F (175°C). Thoroughly grease mini bundt cake pans mid-sized pans work best for an ideal baking time and shape, but true mini pans are also good, bearing in mind adjusted baking durations.

Second Step: Mix Dry Ingredients. In a large bowl, whisk together the devil’s food cake mix and chocolate instant pudding mix to ensure even dispersion of leavening agents and flavor enhancers.

Third Step: Combine Wet Ingredients. In a separate bowl, beat the 4 large eggs with 2/3 cup vegetable oil, 1 cup sour cream, and 3/4 cup buttermilk or milk until smooth. This ensures moisture and a tender crumb in every mini bundt cake.

Fourth Step: Incorporate Dry and Wet. Gradually add the dry ingredients to the wet, mixing gently to avoid overworking the batter, which can make cakes dense. Mix until just combined for a light, airy result.

Fifth Step: Fill and Bake. Pour batter into the prepared pans, filling each about two-thirds full to allow room for rising. Bake for approximately 17–20 minutes for mid-sized mini pans; for true mini pans, reduce baking time to 8–10 minutes. Use a toothpick inserted into the center to check doneness cakes are ready when it comes out clean.

Sixth Step: Cooling. Allow the mini bundt cakes to cool completely in the pans before removing to prevent breakage. Transfer to a wire rack for cooling if desired.

Seventh Step: Prepare Chocolate Icing. Whisk together 2 cups powdered sugar, 1/4 cup unsweetened cocoa powder, 1/4 cup melted butter, and 2 tablespoons milk to create a smooth glaze. Adjust milk quantity to reach desired drizzle consistency.

Final Step: Decorate and Serve. Drizzle the chocolate icing over each cooled mini bundt cake. While still wet, sprinkle Oreo crumbs to simulate a bunny popping out of a hole, then gently press a bunny-shaped marshmallow PEEP into the center to secure it in place. Serve immediately or store wrapped until ready to enjoy.