Description
Rich, dark chocolate cupcakes topped with Easter eggs for a festive treat kids and adults alike will enjoy.
Ingredients
Scale
- 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
Ingredients
- 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
Instructions
- 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)
Notes
- 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!