Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gluten-Free Chocolate Easter Egg Cupcakes


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Emily Smith
  • Total Time: 35
  • Yield: 12 1x

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
  • 45 Tablespoons almond milk

Instructions

  1. In a large mixing bowl, combine the flour, sugar, cocoa, baking soda and salt.
  2. In another bowl, combine the water, oil, vinegar and vanilla.
  3. Mix into dry ingredients just until moistened.
  4. Fill paper-lined muffin cups two-thirds full.
  5. Bake at 350° for 20-23 minutes or until a toothpick inserted near the center comes out clean.
  6. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

For the Frosting

  1. Blend ingredients together until smooth.
  2. Add more almond milk in very small quantities until desired consistency is reached.
  3. 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!