Easter Nest Cupcakes

Name: Easter Nest Cupcakes
Total time: 45 min
Ingredients: finely grated carrot; coconut sugar or granulated erythritol; low sugar dark chocolate, melted; egg; rapeseed oil; unsweetened cocoa powder; hot water; 0% fat Greek yogurt; chickpea flour (gram flour); wholegrain spelt flour; baking powder; bicarbonate of soda; Protein Cream Hazelnut; low fat cream cheese; o% fat Greek yogurt; desiccated coconut

the prettiest Easter dessert

45 min

Chocolate Easter nest cupcakes with mini egg decoration

By Izy Hossack
April 14, 2022

Why trust us?

These cute Easter nest cupcakes are a chocolatey delight. The chocolate cake batter contains grated carrot for moisture and wholegrain spelt flour for a nutty flavour – it’s also super easy to mix together by hand. Topped with a cream cheese and hazelnut protein cream frosting. The decoration of coconut and chocolate Easter eggs makes them look like a nest!

Ingredients

10 Persons

75 g

finely grated carrot
75 g

coconut sugar or granulated erythritol
50 g

low sugar dark chocolate, melted
1

egg
1 tbsp

rapeseed oil
45 g

unsweetened cocoa powder
120 g

hot water
120 g

0% fat Greek yogurt
55 g

chickpea flour (gram flour)
55 g

wholegrain spelt flour
1 tsp

baking powder
0.75 tsp

bicarbonate of soda

TOPPING:

50 g

Protein Cream Hazelnut
50 g

low fat cream cheese
50 g

o% fat Greek yogurt
3 tbsp

desiccated coconut
20 small

easter eggs

Preparation

1

Preheat the oven to 180C/ 350F fan (200C/ 400F non-fan).
2

Place the finely grated carrot into a sieve set over the sink. Squeeze the carrot to remove as much liquid from it as possible. Add the squeezed carrot to a mixing bowl along with the erythritol, melted chocolate, egg and oil. Stir until fully combined. Mix in the cocoa powder and hot water followed by the yogurt. Add the chickpea flour, spelt flour, bicarbonate of soda and baking powder to the bowl and fold in until just combined.
3

Divide the batter between the cupcake cases and bake for 15-20 minutes, until a toothpick inserted into the centre of the cupcakes comes out clean. Remove from the muffin tin to a wire rack to cool completely.
4

In a medium bowl, mix the protein cream, cream cheese and yogurt until smooth. Frost the tops of the cooled cupcakes with this mixture then decorate the edges with the desiccated coconut and top with the easter eggs.
1

Enjoy!