Easter is dominated by baked goods adorned with mini eggs, but since they aren’t vegan these chocolate nest cupcakes are an amazing cruelty-free alternative to make and share over the bank holiday weekend.
Easter Chocolate Nest Cupcakes
Rich chocolate cake base topped with a creamy ganache buttercream, chocolate-coated cornflakes and chocolate shavings are a full-on Easter treat
For the cake batter:
- 100 g soft non-dairy spread
- 120 g caster sugar
- 1/2 tsp vanilla extract
- Pinch of salt
- 100 ml non-dairy milk
- 1 tsp baking powder
- 170 g self-raising flour
- 30 g cocoa powder
For the ganache buttercream:
- 30 g chocolate see notes
- 60 g soft non-dairy spread
- 120 g icing sugar
- 1 tbsp non-dairy milk
For the chocolate cornflakes:
- 15 g cornflakes see notes
- 30 g chocolate see notes
For the chocolate shavings:
- 40 g chocolate see notes
Preheat the oven to 180 degrees C. Line a muffin tray with 8 cupcakes cases.
Cream the dairy free spread (100g) and sugar (120g) together until soft and fluffy. Mix in the vanilla extract (1/2 tsp) and salt (pinch).
Beat in the milk (100ml). The mix will curdle but it will come back together.
Sift in the baking powder (1 tsp), flour (170g) and cocoa powder (30g) and mix until well combined.
Spoon the mixture evenly into the cupcakes cases and place in the centre of the oven.
Bake for 12-14 minutes, turning the tray around halfway through. They are cooked when a skewer comes out clean. Place on a cooling rack while you make the toppings.
For the buttercream melt 30g of chocolate in a bowl over a pan of boiling water. Allow to cool slightly while you beat together the spread (60g), icing sugar (120g) and milk (1 tbsp). Mix in the chocolate and beat until it thickens up.
To make the cornflakes, melt 30g of chocolate in a bowl over a pan of boiling water. Once melted add the cornflakes (15g) and mix until they are well coated. Lay the cornflakes out on a plate lined with non-stick baking paper or foil and put in the fridge to set for 10 minutes.
For the chocolate shavings take a sharp knife and slide the knife down the edge of the block of chocolate to make thin shavings.
Add the buttercream to a piping bag and pipe a layer onto each cupcake. Spread out with a palette knife into an even layer.
Sprinkle some of the chocolate shavings on top of each cupcake followed by some of the cornflake pieces.
For a finishing touch I added some Easter decoration by sticking seasonal pictures onto cocktail sticks and placing them into the middle of each cake.
The total amount of chocolate needed for this recipe is 100g combined. I used a mixture of milk and dark vegan chocolate for the buttercream and cornflake coatings and added in some white for the chocolate shavings - use whatever you prefer to make these cakes to your liking.
Cornflakes and other cereals can be fortified with Vitamin D which is often derived from animals so check the box to make sure the ones you use are vegan.