Vegan chocolate easter cupcakes

Vegan chocolate Easter cupcakes recipe! And other Easter bakes or no-bakes…!

16 comments
Celebration cakes, Special everyday cakes and treats, Vegan desserts

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 amazinly 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!!!! 🙂

Vegan chocolate easter cupcakes

Vegan chocolate easter cupcakes

THE RECIPE

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.

Healthier vegan chocolate cake illustrated recipe

Vegan chocolate easter cupcakesBake around 10-12 minutes, depending on your oven.  An inserted skewer should come out clean.  Allow to cool on a wire rack.

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 Cadbury’s mini eggs 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!

Vegan chocolate easter cupcakes

Vegan chocolate 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.

torta pasqualina

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?).

Monas de pascua

Monas de pascua – Spanish Easter egg bread

Monas de pascua

Monas de pascua

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.

Vegan chocolate easter cupcakes

Vegan chocolate easter cupcakes

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

 

 

 

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Posted by

Making cakes with my French mother on Sundays was an important part of my childhood. As an adult I then experimented with baking books and internet recipes and did a great patisserie course in Le Cordon Bleu Paris. I'm still trying out new recipes and creating some of my own cakes with influences from all around the world, adding some healthy ones to the repertoire. Yes, I love cakes!!! :)

16 thoughts on “Vegan chocolate Easter cupcakes recipe! And other Easter bakes or no-bakes…!”

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