Easter Chocolate Nest Cupcakes (Gluten-free & Vegan)

Baby Easter Bunny: Dad, I wanna drum in a band. I wanna see the world. 
Daddy Bunny: EB, the Easter bunny sees the world in one night.
Baby Easter Bunny: Oh, Really dad? What about China?
Daddy Bunny: (Recalls being thrown out in China) Right, so we haven’t cracked China yet.
Baby Easter Bunny: Don’t wanna be the Easter bunny.
Daddy Bunny: 4000 years of tradition doesn’t end just because one selfish bunny doesn’t feel like doing it!

Does this quote sound familiar to any of you? It’s actually a quote from this year’s Easter movie ‘Hop’. I watched it a few days back – it was just one of those Easter Bunny/Santa Clause movies – and this exchange struck a chord with me. Here’s the trailer, if you are interested:

Besides China, I believe the Easter Bunny has not cracked many other countries in Asia too. As a kid, I have neither  hunted for Easter eggs, taken photos with Easter bunnies nor given lots of candies and chocolate Easter eggs. I remember Easter as a day where I would go to church with my mom. Back then, I did see bunny-shaped chocolates and eggs being sold in the shops, but I don’t remember anyone buying them.

It was only when I worked in Australia that I learnt about Easter traditions and celebrations. I realized that the Easter Bunny is in fact a lot like the Santa Clause of Christmas, as they both bring gifts to kids the night before the respective holidays. I was surprised to know that kids actually do believe in Easter bunnies. I asked my colleague’s little daughter what her favourite holiday is, and her reply was ‘Easter, because the Easter Bunny gives me gifts and candy, and Easter is more fun.’

I used to believe in Santa Clause, so when I heard that, I secretly wished that Easter is a bigger thing in my culture. But if that was the case, my poor parents would have to go through the pains of buying me gifts and hiding them twice a year. Although I am too old believe in Easter Bunnies now, it is still not too late for me to join in the fun this Easter with these Easter Chocolate Nest Cupcakes.

I made these for my neighbor and my family, and they couldn’t tell that it was gluten-free AND vegan! The use of different flours gave the cupcake a great mouth-feel, and the use of almond-extract made for a lovely flavor.

Easter Chocolate Nest Cupcakes
Adapted from Vegan Cupcakes Take Over The World
Makes 12

Ingredients
For cupcakes:
1 cup soy milk
1/3 cup canola oil
3/4 cup sugar
2 tsp vanilla extract
1/4 tsp almond extract
1/4 cup tapioca flour
2 tbsp ground chia/flax seed (I used chia)
1/3 cup unsweetened cocoa powder
1/2 cup white rice flour
1/2 cup quinoa flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

For chocolate nest frosting:
1/4 cup rice milk
2 tbsp cornstarch
Pinch of salt
3/4 cup coconut milk
100g 70% dark chocolate, melted
1 ½ cups shredded unsweetened coconut
1 tsp vanilla extract
Your choice of Easter candy (I used Jelly Belly)

Directions (for cupcakes)

1. Preheat oven to 180C/350F and line muffin tray with cupcake liners.
2. In a large mixing bowl, combine soy milk, canola oil, sugar and extracts; mix with an electric mixer on medium speed to combine.
3. Add tapioca flour and ground chia/flax seed and mix vigorously for about a minute until the flour is well mixed in.
4. Add the cocoa powder, white rice flour, baking powder, baking soda and salt. Mix on medium-high for about 2 mins, until it is well-combined.
5. Fill the cupcake liners until only 2/3 full, to allow for more room for the chocolate nest.
6. Bake for 20 – 23 mins, until the toothpick comes out clean. Transfer to a cooling rack and allow it to cool completely.
7. When cupcakes are cooling, make the chocolate nest frosting.

Directions (for chocolate nest frosting)

1. Whisk rice milk, cornstarch, and salt in a small bowl.
2. Melt dark chocolate in a double broiler.
3. In a saucepan, boil the coconut milk, then lower the heat; slowly pour in the rice milk mixture, stirring constantly while you do that. Remember to give the mixture a whisk before pouring it in.
4. Stir mixture continuously for about 6 to 7 minutes, until it thickens. Remove from heat, and stir in melted chocolate, vanilla and coconut. Stir till everything is well combined.
5. Cool to room temperature before frosting cupcakes.
6. Spread the frosting on the cupcake, and top with your favorite Easter candy/chocolate. Enjoy!

Did you believe in the Easter Bunny or Santa Clause when you were a kid?

If you have a gluten-free Easter holiday recipe, do join the 'Our Spunky Holiday' fun!