These cupcakes are so light but rich and chocolatey with a moist fluffy texture. Topped with smooth vanilla buttercream and homemade dark chocolate cornflake cake nests with mini eggs inside, these are such a fun Easter baking project – and they are vegan and easy to make.
By Nourishing Amy
Chocolate Cornflake Nest Cupcakes
Prep Time: 20 mins
Serves: 14 People
Ingredients
For the Cupcakes
120ml plant-based milk
2 tbsp lemon juice
6 tbsp sunflower oil, or melted and cooled coconut oil
120g thick dairy-free yoghurt
100g light brown sugar
1 tsp vanilla essence
180g plain or GF plain flour
40g cocoa powder
1 tbsp coffee powder
1 tsp baking powder
1 tsp bicarbonate of soda
A pinch of salt
For the Cornflake Cakes
60g 85% Dark Chocolate
1 tbsp coconut oil
1 tbsp maple syrup
40g cornflakes
18 mini eggs
Shimmer dust, optional
For the Buttercream
100g vegan butter, softened
1 tsp vanilla essence
250-300g icing sugar
2 tbsp plant-based milk or aquafaba
Chopped chocolate, optional
Method
Step 1
Preheat the oven to 160Fan/180*C and line a cupcake tray with 12-14 cases.
Step 2
Add the plant-based milk and lemon juice to a mixing bowl and stir. Now add in the sunflower or coconut oil, yoghurt, sugar and vanilla essence. Whisk till smooth.
Step 3
Sift in the flour, cocoa powder, coffee powder, baking powder and bicarbonate of soda. Add the salt and whisk to a smooth batter, be careful to not overmix.
Step 4
Use an ice cream scoop to divide the batter between the cases, filling ¾ full.
Step 5
Bake for 16-18 minutes, until light and fluffy and an inserted skewer comes out almost clean. Remove from the tin and cool fully on a wire rack.
Step 6
Meanwhile, make the cornflake nests: chop the chocolate small and melt with the coconut oil. Stir in the maple syrup till smooth then crush the cornflakes and add to the mix. Stir well and divide between 18 mini cases. Make a small indent in the middle and chill in the fridge for 20-30 minutes, till set.
Step 7
For the buttercream: beat the vegan butter using a handheld or freestanding mixer till smooth then gradually beat in the vanilla, icing sugar and plant-based milk or aquafaba. Beat for 2-3 minutes till really fluffy.
Step 8
If you like, dust the dark chocolate mini eggs with edible shimmer.
Step 9
Pipe the buttercream on top of the cupcakes and add a chocolate cornflake nest on top. Pipe on a small amount of the buttercream in the nests and top with a dark chocolate mini egg. Sprinkle over the dark chocolate.
Step 10
Enjoy straight away or keep in a sealed container in the fridge for 3-5 days. Unfrosted cupcakes will keep for 1 month in the freezer
