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By Nourishing Amy

Chocolate Cornflake Nest Cupcakes

timerPrep Time: 20 minutes

groupsServes: 12 - 14 People

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.

Ingredients

For the Cupcakes

½ cup plant-based milk

2 tbsp lemon juice

6 tbsp sunflower oil, or melted and cooled coconut oil

½ cup thick dairy-free yogurt

½ cup light brown sugar

1 tsp vanilla essence

¾ cup plain or gluten-free plain flour

¼ cup cocoa powder

1 tbsp coffee powder

1 tsp baking powder

1 tsp baking soda

A pinch of salt

For the Cornflake Cakes

¾ Divine 85% Dark Chocolate bar

1 tbsp coconut oil

1 tbsp maple syrup

1 ⅔ cups cornflakes

18 mini eggs

Shimmer dust, optional

For the Buttercream

½ cup vegan butter, softened

1 tsp vanilla essence

1 ½ – 2 cups icing sugar

2 tbsp plant-based milk

Chopped chocolate, optional

Method

Step 1

Preheat the oven to 350 degrees F 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, yogurt, sugar and vanilla essence. Whisk till smooth.

Step 3

Sift in the flour, cocoa powder, coffee powder, baking powder and baking 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. 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.

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