Chocolate and Lavender Easter Cupcakes

3 Apr

Lavender is the colour of the moment. Everywhere I look when we are out walking the dog I see wild lavender growing out of rocks.

Or the beautiful wisteria that has decided to bloom all at once. Just in time for Easter.

I wanted to make something sweet for Easter and that for me that means chocolate. I had an idea in my head of chocolate cupcakes with chocolate frosting, sprinkled with crumbled up Flake (to look like a nest) and little mini eggs inside the nest.

The thing is that tidy, delicate and uniform is not my forte. Also, if it doesn’t work the first time, it’s never going to happen. So when my first attempt at a mini egg chocolate flake nest looked like a six year old had been let loose in the chocolate cupboard, I actually considered inventing some children and blaming them.

Already bored of the chocolate nest idea I started playing around with the icing and some of the lavender I had picked that morning. It turns out that the lavender ones looked the best, so I spent the next few minutes picking out all of the lavender coloured mini eggs. I don’t know what happened to the other colours, must of been those pesky kids again…

These cupcakes are actually vegan and made with spelt flour. The frosting is also vegan, made with an olive oil spread instead of butter which is why it is a bit softer than proper buttercream icing. As I didn’t know beforehand that I was making lavender chocolate cupcakes I didn’t add any lavender to the cake mix. I have added it into the recipe below but it is up to you whether you do or not.

Chocolate Lavender Easter Cupcakes

Makes 10-12, vegan (without toppings), wheat-free. Adapted fron Oh She Glows

Prep time: 10 mins Cooking time: 25 mins

  • 1 cup oat milk (or any non dairy milk)
  • 1 tbsp apple cider vinegar
  • 1 cup sugar (raw cane if possible)
  • 1/3 cup olive oil
  • 1 tbsp vanilla extract
  • 1 1/2 cups spelt (or wholemeal) flour
  • 1/3 cup pure cocoa powder
  • 1 tsp baking soda
  • 1/4 tsp cinnamon
  • 3/4 tsp salt
  • 1-2 tsp dried edible lavender (optional)

Preheat the oven to 170 C and line a cupcake tin with cupcake liners.

In a large bowl, beat together the  milk, vinegar, sugar, oil and vanilla with an electric whisk/mixer for a minute ot two.

Sieve the dry ingredients (except the lavender) into the wet and stir well to get rid of any lumps. Then stir through the lavender.

Transfer the mix to a jug and pour it into the cupcake liners about two thirds to three quarters full for each. Bake for about 25 minutes until the top springs back slowly when pressed with a finger. Transfer to a cooling rack to cool completely before adding the frosting.

Vegan Chocolate Buttercream Frosting

  • 6 tbsp olive oil spread (or equivalent)
  • 3/4 cup pure cocoa powder
  • 2+2/3 cups icing sugar
  • 1/3 cup oat milk (or other non dairy milk)
  • 1 tsp vanilla extract

Cream the spread and vanilla together with an electric whisk until light and fluffy. Add 2 tbsp of the milk and whisk again.

Alternate adding the sugar, cocoa and milk a bit at a time until it is all mixed. Scrape down the sides of the bowl to get all of it combined well.

Store in the fridge until ready to use. Don’t start icing until the cupcakes are completely cool. Use a palette knife or piping bag to ice the cakes and decorate as you wish.

If it stops raining long enough I should be able to get about and photograph some of the spectacular processions and plays that take place here for Semana Santa. I remember saying the same thing last year and there was a huge electrical storm which blew up my modem and motherboard as well as cancelling all the processions and the crucifixion.

So, fingers crossed!

Happy Easter everyone!!


15 Responses to “Chocolate and Lavender Easter Cupcakes”

  1. mlhouse April 3, 2012 at 8:11 pm #

    Those look and sound delicious!!! So pretty, too. 🙂

  2. dassana April 3, 2012 at 8:17 pm #

    loved the lavender and browns in the pics. am drooling looking at the cupcakes. i am still thinking what to make for easter.

  3. Alexandra Bengtsson April 3, 2012 at 8:25 pm #

    I absolutely love your blog, and these cupcakes look delicious!

  4. thekalechronicles April 3, 2012 at 8:37 pm #

    I quite like the look of the brown icing, lavender flowers and pale egg. I’m imagining that turquoise eggs would look as nice.

  5. Brittany April 3, 2012 at 10:11 pm #

    Lavender in sweets is so good. I love lavender ice cream! These cupcakes look AMAZING!

  6. Big Hungry Gnomes April 3, 2012 at 10:13 pm #

    These cupcakes look stunning. The combination of the dark chocolate and the purple lavender is so pretty, and I imagine they taste pretty delicious too. Thanks for sharing

  7. Rufus' Food and Spirits Guide April 4, 2012 at 12:47 am #

    You’ve gone all lavender. Great looking cupcakes. Hi to Rufus!

  8. mira goes to market April 4, 2012 at 3:07 am #

    Cook Eat Live Vegeterian is one of my new blog finds, but I love it and because of this, I want to nominate you for the WordPress Versatile Bloggers Award. Keep up the beautiful work

  9. Three Well Beings April 4, 2012 at 5:40 am #

    I love the way you gave Lavender its due on your site! A lovely Easter color! I have a lot of lavender in my yard blooming away, and it gives me pleasure just looking at it…let alone its fragrance. These cupcakes are just beautiful an so unique. Not the typical nests, as you noted yourself. Lovely! And good for you for going chocolate. I’m with you! Debra

  10. tony ward April 4, 2012 at 8:18 am #

    OMG have a got grandchildren I didn’t know about…..I’m toooo young !!

    These look fabulous guapa, I can feel the need for chocolate coming on, it is Easter after all. Is all Lavender edible (your starter for 10) I don’t want to be ill for Easter.xx

  11. Smallpeace April 4, 2012 at 5:10 pm #

    “…tidy, delicate and uniform is not my forte.” You are, indeed, a baker after my own heart! How I hope to experience your lavender world one day. Meanwhile, I will enjoy your cupcakes vicariously. Happy spring!

  12. Tammy April 5, 2012 at 6:30 am #

    The lavender and brown combo is amazing. I love lavender but am not much of a sweets eater. Also love wisteria. Your new header photo is lovely.

  13. Richa@HobbyandMore April 9, 2012 at 5:40 am #

    those are gorgeous cupcakes.. love that pretty frosting and those beautiful flowers!

  14. peasepudding April 9, 2012 at 5:43 am #

    I love using lavender in cooking, unfortunately mine bloomed and died as the summer raced by and I spent too much time of it working away. I know these cakes would be just perfect and the look adorable too.


  1. Chocolate and Lavender Easter Cupcakes « The Cupcake Blog - April 4, 2012

    […] and recipe available at Cook Eat Live Vegetarian Posted by The Cupcake Connoisseur in Easter Cupcakes and tagged with chocolate, Chocolate and […]

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