If you’re looking for a last-minute fast and easy Easter cupcake, you might enjoy these delicious chocolatey treats! They’re vegan but you can replace the aquafaba chickpea water with egg and decorate however you like. The amazingly light and delicious sponge is from my tried and tested vegan chocolate cake. There are some optional healthier ingredients like pure unsweetened cocoa powder, white spelt flour and coconut palm sugar. So without further ado I’m going to wish you a happy Easter now and quickly go on to the recipe! Happy Easter!!!! 🙂
Just follow my vegan chocolate layer cake recipe, with exactly the same quantities of sponge and frosting to make 12 medium-sized cupcakes. Line a cupcake or muffin tin with the cupcake/muffin liners.
Frosting (for 12 cupcakes – but you could reduce the amount of frosting)
- 112g/4oz or 1/2 cup vegan olive oil margarine (or butter)
- 140g/1 and 1/4 cups (or a little less) icing/powdered sugar
- 40g/1/3 cup pure unsweetened cocoa powder
- 30g/ml or 1/8 cup unsweetened almond milk
- 1 teaspoon pure vanilla extract
Whisk everything in a big bowl until combined, creamy and smooth. Add more almond milk or sugar if necessary to get the right sweetness and consistency. Then twirl the frosting on top of the cooled cupcakes with a piping bag and star nozzle to make a kind of chocolate nest.
Add three vegan mini eggs (or Cadbury’s mini eggs if you’re not a vegan) on top of each cupcake. The frosting will be a bit soft at first so place in the fridge for about 1 hour before serving. These cupcakes will last up to 4 or 5 days stored in airtight tupperware in the fridge. Take out 20 minutes before eating.
Anyway there you have it: some fairly no-fuss Easter cupcakes!
And if you’d like more ideas for Easter goodies here are some recipes from past years. One of my favourites is the Italian Torta Pasqualina, made here with quark and quail’s eggs.
Then there are the traditional Spanish monas de pascua. The post includes a video of the original recipe in Spanish (if that’s any help?).
Or maybe you fancy some healthier bliss-ball or cocoa Easter eggs?
You can find links to other recipes here in my Easter section.
So let’s have a quick last decadent bite of an Easter cupcake and get back to the kitchen. Or sofa. Tee hee.
Farewell for now sweet reader and hope you have a lovely time at Easter or just a wonderful Spring! Happy baking and eating! 🙂 Lili x