Ingredients for 12 servings

⅓ cup (2oz/50g) almond flour

¼ cup (2oz/50g) soft butter

¾ cup (5.3oz/150g) sugar

1 bag vanilla sugar

2 eggs

1 ½ cup (8oz/200g) flour

1tsp baking powder

1 pinch of salt

½ cup + 2 tbsp (5.3fl oz/150ml) milk



⅔ cup (4oz/100g) Genauva dark chocolate gems

1cup (8oz/200g) soft butter

1 ¾ cup (8oz/200g) sifted icing sugar

Sugar decoration chick and flowers or little eggs

Easter cupcake

easter cupcake recipes


  • Pre-heat the oven until 350°F (180°C)
  • Insert the paper linings in the cupcake pan
  • Grill the almond flour in a dry frypan while stirring and let cool down
  • Beat the butter, sugar, vanilla sugar with the standing mixer
  • Add and beat the eggs one by one
  • In a separate bowl: mix the flour, baking powder, almond flour and salt
  • Add to the butter–egg mixture little by little, alternate with the milk
  • Spoon the batter into the paper linings and bake during 25 minutes
  • Cool down on a wire rack


  • Melt the chocolate in a double sauce pan and let it cool
  • Beat the butter until fluffy
  • Add the melted chocolate and the sugar, beat until fluffy
  • Fill a piping bag with a very fine nozzle and pipe the chocolate on top of the cupcake
  • Make large circles on the outside and smaller on the inside to imitate a birds nest
  • Put the chick and other decoration on top

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