Fit a piping bag with a small star tip (like the Wilton Open Star 21) and fill it with frosting.
Begin by piping a small wreath of tiny rosettes around the outside edge of a cupcake. To do this, gently squeeze the bag and lift it quickly straight up. Repeat all around the outside edge.
Finish the frosting by filling in the inside top of the cupcake with more tiny rosettes. Repeat on all cupcakes.
Gently press chocolate chips, upside down with the flat bottom facing up, into the frosting of each cupcakes to make eyes.
Lightly press round pink sprinkles under the chocolate chip eyes to make noses.
Use scissors to cut large marshmallows in half on the diagonal. Use your hands to gently squish and flatten the marshmallow halves to make rabbit ears. Carefully press the ears into each side above the eyes.
Again, use the scissors to cut mini marshmallows in half across the width to make two smaller disc shapes. Lightly flatten the discs and attach two under the nose to make "whiskers". Serve and enjoy!