Roll fondant to 1/8-inch thickness. Cut out 48 ears. Fold and shape as desired. Let dry overnight at room temperature.
Using a small paintbrush, brush inner ear area of each ear with corn syrup and fill with crystal sugar. Tap out excess sugar and let dry for 2 to 3 hours.
Prepare cake mix as directed for 24 cupcakes and bake using paper liners. Let cool completely and frost with vanilla frosting. Press coconut onto edges; pipe on eyes and noses using chocolate icing. Attach candies to noses. Attach ears to cupcakes to complete bunny faces.
Roll out just the amount of fondant you need for the ears, and keep the rest tightly wrapped to prevent it from drying out.
