The tastiest cupcakes ever – FACT.

Not fancy making the fudge with your Easter leftovers? Well make these and thank me later 🏻

The softest squishiest sponge topped with LOADS of chocolate eggs. The cupcake is actually vegan – I’ve ever found a better recipe for chocolate cake and everyone thats tried these has agreed. It’s a @sweetlittlebluebird recipe that I started making due to my nephews allergies, but haven’t stopped making since. You can make vegan butter cream too but I use @bettycrockeruk which is accidentally vegan. Obvs the toppings aren’t, but they could be!

You need –

190g plain flour
200g caster sugar
22g cocoa powder
1 tsp baking powder
1/2 tsp salt

70ml oil
1tsp vanilla extract
1 tsp white vinegar
237 ml water

Preheat oven to 180c
Line a muffin tin with paper cases (mix makes 12)
Mix the dry ingredients together well.
Make 3 hollows in the mix and add vanilla to one, vinegar to another and the oil to the third.
Pour the water over the top and mix well
Fill each case 3/4 full
Bake for 20/25 mins till a toothpick comes out clean
Cool, frost and top 🏻

Doesn’t need to be Easter choc, you can top with anything.
This is the recipe I use to make full birthday cakes too. Super easy, tasty AF and has never failed me 🏻

Make these – I swear down they’re FIT

#dessert #eastercupcakes #loadedcupcakes #tastycupcakes #chocolatecake #chocolatecupcakes #chocolatemuffins #easterbunnycakes #chocolateeggs #seasonalfood #easterleftovers

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