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!


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!

  1. Mix together the flour, cocoa powder, sweetener and baking powder in a bowl.
  2. Pour in the milk, oil and vanilla then mix well to combine.
  3. Bake at 180C for 20-25 minutes until risen and golden. Leave to cool on a wire rack.
  4. 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!