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Triple Chocolate Easter Egg Cupcakes

Delicious chocolate filled chocolate cupcakes. Gluten & dairy free.
Prep Time 10 mins
Cook Time 22 mins


  • 2/3 cup coconut palm/caster sugar
  • 2 whole eggs
  • 1 cup GF self raising flour
  • 1/3 cup Jim Jams Chocolate Spread
  • 1/6 cup olive oil
  • 1/3 cup cocoa/cacao powder
  • 1/2 tsp baking powder
  • 1 tsp ground cinnamon
  • Extra Jim Jams Chocolate Psread for filling


  • 4 tbsp non-dairy butter (stick butter works best)
  • 1 cup icing sugar
  • 2-3 tbsp cocoa powder


  • Preheat your oven to 175c and line a cupcake tray with paper cases. In a mixing bowl, cream together your olive oil, Jim Jams spread and sugar.
  • Beat in both of the eggs, then fold through your dry ingredients.
  • Divide your mixture between the cupcake cases and pop these into the oven for 18-22 minutes until cooked through.
  • Allow these to cool thouroughly on a wire wrack. Use an apple corer to remove the middle of the cupcakes and add a spoonfull of spread into the centre of each.
  • For the buttercream, beat the butter until pale and fluffy, then gradually beat in the icing sugar and cocoa powder.
  • Pipe this onto each of the cupcakes and decorate with easter eggs or other toppings of choice.
Course: Dessert
Cuisine: Baking
Keyword: chocolate cupcakes, Easter cupcakes, Easter egg, easter recipes