Oh hey there super delicious, indulgent and decadent Easter treats – or to be honest, for any time after Easter if you have any leftover chocolate or Mini Eggs to use up. An easy gluten-free cupcake recipe topped with a chocolate ganache and finished off with extra chocolatey toppings…get these baking and enjoy!
Ingredients:
For the cupcakes –
- 120g gluten-free flour
- 40g cocoa powder
- 100g sweetener
- 1 teaspoon baking powder
- 150ml oat milk
- 2 tablespoons oil
- 1 teaspoon vanilla extract
For the frosting –
- 100g chocolate ganache frosting
- Mini eggs
- Salted caramel filled Easter eggs
Make them!
- Mix together the flour, cocoa powder, sweetener and baking powder in a bowl.
- Pour in the milk, oil and vanilla then mix well to combine.
- Bake at 180C for 20-25 minutes until risen and golden. Leave to cool on a wire rack.
- Once cooled, pipe the icing on top of each cupcake. Add a couple of Mini eggs on top of each plus a salted caramel Easter egg. Enjoy!
