Miniature Vegan Easter Egg Cupcakes with Coconut Chocolate Icing

Miniature Vegan Easter Egg Cupcakes with Coconut Chocolate Icing

Oh dayum, these are SO good. Not only do they taste delicious, but they're also free from dairy, refined sugar and are vegan. They were also LOVED by the non-vegans who tried them, and came back for seconds. Can I hear a hell yeah for plant power?!

They may be mini cupcakes, but I found myself going back to the fridge to grab one so many times that I might as well have just made normal sized ones. So to warn you in advance: these are addictive little mouthfuls of vegan cupcake goodness.

I haven’t yet tried making a gluten-free version, but if you swap the flour for buckwheat flour instead and use gluten-free baking powder, I reckon these would still work wonderfully. If you do give that a try, let me know how they turn out!

These mini cupcakes are perfect for an afternoon pick-me-up, to share with friends or to feature in a garden party dessert spread. The only tricky bit is trying to resist picking the eggs off the top… [keep out of reach of sneaky, chocolate-loving siblings].

The chocolate eggs on these cupcakes are from Coco Caravan, a small business that I came across at Vegan Life Live. And yes, I have been resisting eating these delicious chocolate eggs since the event. I wanted to save them for a recipe like this one - and I’d say it was worth it.

I think it’s about time we got onto the best bit - how to make these yourself!

Close-up of a miniature vegan chocolate cupcake

Ingredients (makes 24 mini cupcakes if you don’t eat the mixture)

Equipment:

Mini cupcake tin (like this one)

Mini cupcake cases (like these ones)

Small microwaveable bowl

Mixing bowl

Mixing spoon

Measuring equipment

A prepared piping bag and nozzle of your choice

For the cupcakes:

1/2 cup (60g) spelt or plain flour

1/2 cup (50g) ground almonds

2 tbsp cocoa powder

1/2 tsp baking powder

1 tbsp ground flaxseed

4 tbsp vegan margarine (I use Pure)

4 tbsp maple syrup

4 tbsp smooth nut butter (I make my own - find a recipe here)

2 tbsp date syrup

1/5 cup (50ml/5 tsp) unsweetened almond milk

For the icing:

2 tsp cocoa powder

85g coconut cream (for me this was the amount of coconut cream in a tin of coconut milk)

3 tsp maple syrup

To top:

24x Coco Caravan mini vegan easter eggs (3 boxes)

Some desiccated coconut

Method

1. Pre-heat your oven to fan 175C and fill your cupcake tin with the cupcake cases.

2. In a microwaveable bowl, carefully melt the vegan margarine in the microwave.

3. Meanwhile, fully combine all of the dry ingredients in a mixing bowl.

4. Remove the margarine from the microwave and stir it into the dry mixture along with the maple syrup, nut butter, date syrup and almond milk until fully combined.

5. Using a teaspoon, pour the mixture into the cupcakes evenly. They should be about 3/4 full (they’ll rise in the oven).

6. Bake in the oven for 12 minutes.

7. Meanwhile, combine all of the icing ingredients in a bowl. It can take a while to mix in all of the coconut cream and not be left with white lumps in the icing, so have patience! Put the bowl of icing in the fridge to thicken up a little whilst the cake are baking.

8. When the cakes are done, remove them from the oven and leave to cool for 10 minutes. Then remove them from the tin and transfer them to a cooling rack.

9. Once the cakes are completely cooled, put the icing into the piping bag and pipe it onto each cake. Then top the cupcakes with the vegan easter eggs, add a sprinkling of desiccated coconut, and keep them in an airtight box in the fridge until you want to eat them. Alternatively, eat them straight away!

Close-up of a collection of chocolate cupcakes with mini easter eggs on top

Let me know what you think over on Instagram and share a photo of your cupcakes! I’ll share my favourites to my story. #EarthlingCommunity

Sending love and chocolate vibes to you all,

Ally x

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