Testing This Viral Easter Egg Cupcake Hack...

Ingredients

• 1 cup Gluten-Free All-Purpose Flour (sifted)
• 1/4 cup Unsweetened Cocoa Powder (high quality Dutch‑process)
• 3/4 cup Granulated Sugar
• 1 tsp Baking Powder
• 1/2 tsp Baking Soda
• 1/4 tsp Salt
• 1/2 cup Almond Milk (unsweetened)
• 1/3 cup Vegetable Oil (neutral flavor)
• 1 tsp Apple Cider Vinegar (acts as egg replacer)
• 1 tsp Vanilla Extract
• 200 g Dark Chocolate (70% cacao, dairy‑free) (for chocolate nest)
• 200 g Dark Chocolate (70% cacao, dairy‑free) (for ganache)
• 100 ml Coconut Cream (full‑fat, chilled)
• 1 tbsp Maple Syrup (adds shine to ganache)
• 150 g Dark Chocolate (70% cacao, dairy‑free) (for chocolate eggs)
• 1 tbsp Coconut Oil (helps thin chocolate for eggs)

Instructions

1. Prepare the Chocolate Cupcake Batter

   In a mixing bowl whisk together gluten‑free flour, cocoa powder, sugar, baking powder, baking soda, and salt. In a separate cup combine almond milk, vegetable oil, apple cider vinegar, and vanilla. Pour the wet mixture into the dry ingredients and stir until just combined.

   Time: PT15M

2. Bake the Cupcakes

   Preheat the oven to 350°F. Spoon batter into the silicone muffin tin, filling each cup 2/3 full. Bake for 18‑20 minutes, or until a toothpick inserted in the center comes out clean. Let cupcakes cool in the tin for 5 minutes, then transfer to a cooling rack.

   Time: PT20M

   Temperature: 350°F

3. Create the Chocolate Nest Layers

   Melt 200 g dark chocolate in 30‑second bursts in the microwave, stirring between bursts. Using a pastry brush, coat the bottom of each muffin cup with a very thin layer of chocolate. Place the tin in the freezer for 5 minutes to set, then repeat the brushing and chilling process 3‑4 more times until the chocolate builds up a sturdy nest.

   Time: PT15M

4. Make the Chocolate Ganache

   Chop 200 g dark chocolate and place in a heat‑proof bowl. Heat coconut cream and maple syrup until just simmering, then pour over the chocolate. Let sit 2 minutes, then stir until smooth and glossy.

   Time: PT10M

5. Cool Ganache for Piping

   Transfer the ganache to a piping bag fitted with a round tip. Refrigerate for 10‑12 minutes, or until it thickens enough to hold its shape when piped.

   Time: PT10M

6. Form the Chocolate Eggs

   Melt 150 g dark chocolate with 1 tbsp coconut oil until smooth. Spoon a small amount into silicone egg‑shaped molds (or two‑part silicone molds). Tap gently to spread evenly, then chill for 5 minutes. Pop the halves out, brush a thin layer of melted chocolate on the edges, and press two halves together to form a complete egg.

   Time: PT15M

7. Assemble the Cupcakes

   If the chocolate nests are stuck, run a hairdryer on low heat over the bottom of the tin for a few seconds, or steam the tray for 10 seconds, then gently tap to release. Place each cooled cupcake into its nest, pipe a swirl of ganache on top, and set a chocolate egg in the center.

   Time: PT10M

8. Final Chill and Serve

   Refrigerate the assembled cupcakes for 5 minutes to set the ganache and secure the nests. Serve at room temperature for best texture.

   Time: PT5M

Nutrition Facts

Calories

250

Protein

3 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g