I made these chocolate Easter treats for my little (and big) guy this week. I have had immense self-control for buying Easter chocolate this year, even though it’s everywhere. I mean, some stores it’s up to two aisles! That’s a lot of chocolate. I finally cracked at the grocery store the weekend before last and bought some speckled eggs for Aiden’s Easter egg hunt and ended up using some to top these chocolate cupcakes, which I surprised him with on a particularly glum afternoon.
I did my best to attempt creating a bird’s nest out of icing. I’m definitely not a pro, but I like to think that Little A. didn’t mind one bit. He got what I was going for and that’s good enough in my books!
Rich, dark, moist gluten-free chocolate cupcakes are a favourite sweet in our home. I usually will indulge and make them around holidays or birthdays – they are definitely not a regular thing, which makes them extra special!
I hope you have a lovely long weekend planned ahead, I’m praying that we will get some beautiful spring weather. We will be gathering for family dinner on Easter Sunday and celebrating that He is risen!
Rich, dark chocolate cupcakes topped with Easter eggs for a festive treat kids and adults alike will enjoy.
- 2 cups gluten-free oat flour (ground oats into fine flour)
- 1/2 cup turbinado sugar
- 1/4 cup organic raw cocoa
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/3 cup melted coconut oil
- 1 teaspoon cider vinegar
- 1 cup water
- 1/2 teaspoon natural vanilla extract
For the Frosting
- 4 Tablespoons Earth Balance buttery spread (or thick coconut oil, but cupcakes must stay cool)
- 2½ cups confectioner’s sugar
- 1 teaspoons natural vanilla extract
- 4–5 Tablespoons almond milk
- In a large mixing bowl, combine the flour, sugar, cocoa, baking soda and salt.
- In another bowl, combine the water, oil, vinegar and vanilla.
- Mix into dry ingredients just until moistened.
- Fill paper-lined muffin cups two-thirds full.
- Bake at 350° for 20-23 minutes or until a toothpick inserted near the center comes out clean.
- Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For the Frosting
- Blend ingredients together until smooth.
- Add more almond milk in very small quantities until desired consistency is reached.
- Frost cupcakes (I used the star tip)
- This recipe is completely dairy-free, except for the Easter eggs on top. You can easily put fruit or another dairy-free chocolate topping. Enjoy!