Vegan Halloween chocolate cupcakes recipe
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- Dish type
- Mini cakes
- Chocolate cupcakes
These moist vegan chocolate cupcakes have a vegan green tea icing making them the perfect goulish colour for Halloween.
1 person made this
IngredientsMakes: 12 cupcakes
- 300g plain flour
- 400g caster sugar
- 65g cocoa powder
- 2 teaspoons baking powder
- 1 teaspoon instant espresso powder
- 1/2 teaspoon bicarbonate of soda
- 1/4 teaspoon salt
- 240ml almond milk
- 120ml rapeseed oil
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- Green tea icing
- 125g icing sugar
- 1 teaspoon green tea powder (matcha)
- 1/2 teaspoon almond extract
- 1/2 teaspoon vanilla extract
- 1 tablespoon almond milk, or as needed
MethodPrep:30min ›Cook:20min ›Extra time:1hr › Ready in:1hr50min
- Preheat the oven to 180 C / Gas 4. Line a 12-hole cupcake tin with paper cases.
- Combine flour, sugar, cocoa powder, baking powder, espresso powder, bicarbonate of soda and salt in a large bowl. Sift flour mixture into another bowl and sift again back to the first bowl. Add almond milk, oil, vinegar and vanilla extract and mix well using an electric mixer on medium speed until well combined. Fill each cupcake case 1/3 full.
- Bake in the preheated oven until a skewer inserted in the centre of a cupcake comes out clean, 20 to 25 minutes.
- While cupcakes are baking, sieve icing sugar into a bowl and add matcha powder. Whisk together to blend. Add almond extract and vanilla extract and stir to combine. Mix in almond milk, 1 teaspoon at a time, using a whisk or spoon until icing reaches a good spreading consistency.
- Allow cupcakes to cool completely before icing, about 1 hour.
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Wickedly Delicious Vegan Halloween Recipes
This collection of 20 wickedly delicious vegan Halloween recipes is perfect for the whole family. You'll find everything from pumpkin pie smoothies to cupcakes, doughnuts, entrees, appetizers, and more. If you're throwing a Halloween party, you should definitely check out our post on How to Throw the Perfect Vegan Halloween Party!
Published October 21, 2015 and updated with more recipes on October 6, 2020.
- 1 ¾ cups all-purpose flour
- 1 cup white sugar
- 4 tablespoons unsweetened cocoa powder, or more to taste
- 1 teaspoon baking soda
- 1 pinch salt
- 1 cup water
- 5 tablespoons vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon white wine vinegar
- ½ cup vegan margarine
- 3 ½ cups confectioners' sugar
- 3 tablespoons vanilla soy milk, or as needed
- ½ teaspoon vanilla extract
- colored sprinkles
Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.
Vegan Cupcakes Take Over the World and Minimalist Baker's Everyday Cooking
- For the cupcakes:
- 1 cup unsweetened almond milk (or any dairy-free milk)
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup oil
3/4 cup granulated organic sugar
2 1/4 teaspoons vanilla extract
- For the frosting:
- 1/2 cup vegan butter (such as Miyokos, Earth Balance, Smart Balance, or Country Crock Plant Butter)
1/2 teaspoon vanilla extract
1 1/2 to 2 cups sifted organic powdered sugar (depending on the consistency you prefer)
1 to 2 tablespoons dairy-free milk
- For decorating:
Dairy-free chocolate chips (Trader Joe's Semi-Sweet Chocolate Chips are vegan)
Chocolate sandwich cookies (Trader Joe's Joe-Joes are vegan)
Dairy-free chocolate chips (Trader Joe's Semi-Sweet Chocolate Chips are vegan)
Freeze-dried strawberries ground into powder
- Preheat oven to 350° F. Line a muffin pan with 12 cupcake liners. Take the vegan butter out of the fridge and set aside to soften on the counter.
- Pour the almond milk into a small bowl. Mix in the apple cider vinegar and set aside to curdle.
- In a medium-sized bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- In the bowl with the almond milk mixture, add oil, sugar, and vanilla and beat until smooth.
- Slowly beat the flour mixture into the bowl with the wet ingredients until no large lumps remain.
- Fill each muffin cup two-thirds full and bake for 20 to 22 minutes, or until a toothpick inserted comes out clean.
- While the cupcakes are baking, make the frosting. Add softened (not melted!) vegan butter to a large mixing bowl and use an electric hand mixer to cream the butter until light and fluffy, about one minute. Add vanilla and mix once more to combine. Add sifted powdered sugar in half-cup measurements and continue mixing until well combined and fluffy, scraping down the sides of the bowl as needed. If the frosting is too thick, add one tablespoon at a time of non-dairy milk until the desired consistency is achieved.
- Transfer the cooked cupcakes to a cooling rack and allow to cool completely before frosting.
- Now it's the fun part! Decorate however you choose. These are just some ideas:
Spiderwebs: Melt 1/3 cup dairy-free chocolate chips with 1/4 teaspoon coconut oil. Add the mixture to a freezer-safe plastic baggie, snip off a small part of the corner and pipe four circles on top of the frosting. Use a toothpick to drag eight lines from the center to the edge to create a web design. Expert tip: do this immediately after piping on the chocolate because it won't work if the chocolate dries.
Spiders: Open a chocolate sandwich cookie and place one side on top of the frosting. Use melted chocolate to draw legs and to glue on the candy eyes.
Mummy: Use two dabs of frosting to attach the candy eyes to an unfrosted cupcake. Use a flat tip to pipe on the mummy's fabric strips all over the top of the cupcake around the eyes.
Monster: Mix the powdered freeze-dried strawberries into the remainder of the frosting. Use a star or flower tip to decorate the cupcake. Attach one big candy eye and use the leftover melted chocolate to pipe on a mouth.
Vegan Cupcakes Take Over the World
- 1 Heat the oven to 350°F and arrange a rack in the middle Line a muffin pan with paper or foil liners.
- 2 Whisk together the soy milk and vinegar in a large bowl set aside for a few minutes for the milk to curdle. Add the sugar, oil, vanilla extract, and additional extract and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are fine).
- 3 Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
Who doesn’t like some fun and color in cakes? Particularly when they are vegan, dairy-free, gluten-free, vegetarian, and sweet with a natural sweetener. Use all prescribed ingredients. Or else, replace dairy and gluten components with nondairy and gluten-free items. Add some sprinkles, and you are good to go with fluffy, moist, and vanilla-flavored cupcakes.
How to Make Vegan Chocolate Cupcakes
The first thing that you’ll want to do is line a muffin tin with cupcake papers. I used white, because mummy cloth is white.
Next, whisk the dry ingredients together until well combined. The flour mixture will look light and airy.
Now beat the wet ingredients in a large mixing bowl until smooth and creamy.
Add half of the flour mixture and beat on a low speed until it starts to combine with the wet ingredients. Slowly add half of the coconut milk. Repeat with the other half of the flour mixture and milk.
Carefully add the boiling water and beat on a slow speed until just combined. The batter will be thin.
Fill the muffin tins three quarters of the way full and bake for approximately twenty-five minutes or until a wooden toothpick comes out clean when inserted in the center of a cupcake.
How to Decorate Mummy Cupcakes
When the chocolate cupcakes are completely cool it’s time to decorate.
Make the vegan vanilla butter cream frosting.
Attach a thin flat pastry tip on a pastry bag and fill half of the bag.
Squeeze the air out by pushing the frosting toward the tip, then twist the top of the bag closed.
Squeeze the frosting out and cover the bottom edge of the cupcake and overlap as you make your way toward the top. Leave room for the eyes. When the entire (except for the space for the eyes) cupcake is covered put two dots of frosting where the eyes should go and put a mini chocolate chip in the center.
Add mini chocolate chips for the mouth.
Baking dairy-free and vegan doesn’t have to be hard. My cakes and cookies taste the same as they always have, only I use Silk plant-based milks to cook with. By the way, don’t you love their new packaging? It’s so clean and modern. Love it!
If you’re ready to bake some Halloween mummy cupcakes, do yourself a favor and bake them with Silk Coconut Milk. It has fifty percent more calcium than milk and it’s only eighty calories per cup! What’s not to love?
Send me a picture of your mummy cupcakes! I love seeing your creative spin on my recipes.
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Gluten-Free & Vegan Chocolate Cupcakes
I’m sorry it took so long. I know you’ve all been waiting for me to post the recipe for my vegan chocolate cupcakes. Well, the wait is over. I thought Halloween was a great occasion to share with you the recipe for these scrumptious little guys, and to keep things spooky we are going to turn them into ghosts.
Now tell me they don’t look delicious. You know how I know that they taste good (well apart from being obsessed with these cupcakes for years now and eating at least 3 of them in one sitting)? My younger siblings who are some of the toughest food critics I know never guessed that these cupcakes are “healthy”. And I gotta tell you it’s not that easy to trick them.
In addition to being vegan, these chocolate cupcakes are also gluten-free. Why you ask? Well, because I haven’t been eating gluten since my dad and I did our cleanse in May and because that has been one of the best decisions I’ve ever made for my health. It’s also quite nice not feeling bloated after having one little cupcake.
Can we talk about the frosting now? No, not about the fact that I suck at frosting cupcakes. I already know that. Let’s talk about how to achieve a fluffy and creamy frosting without using any dairy. I used to think that it was impossible, until I came across a recipe for whipped cream made with coconut milk. After a few failed attempts, I finally mastered the vegan whipped cream recipe. So when I was deciding what frosting I should make for these cupcakes, it was a no-brainer.
Since it’s Halloween in just a few days, I decided that we are going to make these vegan chocolate cupcakes look like ghosts. I know, I know. I am super “creative”. When it comes to Halloween food, I like to keep it simple. Just look at the healthy Halloween treats I made last year. You can’t find recipes that are easier than these!
All you need to create the eyes and mouth for your ghost are some chocolate chips or cacao nibs (I used cacao nibs for my ghosts). Super easy!
I really hope you give these vegan chocolate cupcakes a try, and I’m absolutely certain you will fall in love with them just like everyone in my family did. I just have one request. Please don’t send my brother and sister this blog post. I don’t want them to find out that they’ve been eating “healthy” cupcakes all this time. Let’s keep it between us. Deal?
Click HERE for my recipe for vegan whipped cream.
Halloween Owl Cupcakes
It’s October, so it’s not only pumpkin season, but also Halloween season! So say hello to these cuties aka. Halloween owl cupcakes. Aren’t they just super adorable?! Plus, they’re vegan, incredibly chocolatey, and pretty easy to make!
It might sound weird, but I actually feel kinda bad about eating them. Haha! I mean they look so cute you just don’t wanna ruin them. Even as a kid I wouldn’t eat my chocolate Easter bunnies but keep them for months until someone of my family finally asked if they could eat them. Or even worse, they’d just go bad in one of my cupboards…
We had so much fun decorating these owl cupcakes. We don’t have kids yet, but I’m sure they’d love making them too. I’d sure gone crazy about these when I was a kid! I mean who doesn’t love cute-looking owls, right?! They’re also great for kids birthday parties, school events, or cake sales.
So all you need to make these vegan owl cupcakes are some chocolate muffins or cupcakes, Oreos, skittles, and a little bit of creativity. You can also use other yellow and orange candies, such as M&Ms, but skittles were the only vegan ones I could think of. I think it could also work with food coloring, but I haven’t tried this yet.
Start by coating the chocolate muffins or cupcakes with melted dark chocolate. Then carefully separate the Oreos with a knife and press the halves with the filling onto the melted chocolate to make the eyes. Use yellow skittles for the eyeballs. Again be careful not to break the Oreos. Then make a little hole between the eyes with a knife and add an orange candy nose in the middle. Then cut ears out of the leftover Oreo halves and tuck them into the top of each chocolate muffin behind the eyes. Put the first one on the melted chocolate and the second one on top of the first one. Use some more melted chocolate to glue them together. That’s it!
I know these Halloween owl cupcakes don’t like very scary like so many other Halloween treats. I love them as cute owls, but if you want them to look scarier, you could also use green or red skittles instead of yellow ones. This way you get evil Halloween owls. Haha!
So either way, I hope you like these vegan Halloween treats. Have a great weekend, everyone!
No-Bake Vegan Halloween Recipes
Every Halloween I have grand plans to make “scary” Halloween food.
This year, I have my eye on:
- (so clever) (not scary, but cool) (do this with cookie dough balls!) (Monday’s dinner inspiration) (hahah) (doesn’t get much easier than this)
I’m all over the scary food right now.
Anyway, I dream about all the scary food I’ll make and then it occurs to me that I really just want chocolate in mass quantities.
I don’t care if it scares me, in fact, I doubt chocolate could. Well, unless it’s shaped like poo or even worse, in a litter box. That’s pretty scary. The same goes for Eric playing Christmas music a week before Halloween.
Give me luxurious chocolate, Green Monster shots, “scary” Dollarstore decorations, and a couple easy, no-bake recipes?
Vegan Double Chocolate Pudding Cups
- 1 batch of my favourite vegan pudding (or double it if you need more)
- Shot glasses or parfait glasses
- Natural cane sugar
- Food coloring (the Wilton ones I have are vegan)
- Coconut/chia seeds, to garnish (optional)
1. With a food processor, make the vegan pudding.
2. To make coloured sugar, add about 1/4 cup of sugar into a bowl. Now add about 5-6 drops of your desired colour. Mix well with a spoon or hands until combined (I put gloves on to avoid staining).
3. To rim glass, dip end into water and then dip into the coloured sugar mixture. Twist glass until coated evenly.
4. Add pudding and top with coconut and coloured sugar.
Man, I love this pudding. This is an example of avocado in a dessert that works!
Oh my what nice eyes you have…
And because I’m all about balance, something GREEN!
A Green Monster on Halloween, how appropriate.
[Please avoid the glaring obvious that these look like Christmas shots instead of Halloween. I blame Eric playing Christmas music.]
Mini Green Monster Shots
Made extra sweet for Halloween!
- 3 frozen bananas (peel before freezing)
- 1 cup almond milk
- 1-2 cups spinach
- chia seeds, if desired
- ice, if desired
1. Chill shot glasses in freezer. Throw ingredients into a blender and blend until smooth. Rim with sugar (as explained above) and fill with green monster smoothie.
Get this. I chilled the shot glasses in the freezer beforehand. DO IT!
Get what else. I discovered I could make my own coloured sugar.
All you do is add food colouring drops to the sugar and mix well until combined. Instant coloured sugar! How did I not know this?
This is supposed to be orange, but clearly the colour wheel is not my forte.
Dip the glass in water and twist around the sugar mixture until evenly coated. Or something.
This would be fun for kids!
You know what kids would love even more?
Drinking something called a Green Monster, made extra sweet just for Halloween.
Yup, I totally slammed 5 shots in a row after this photoshoot. Hard core, I know.
So there you have it, two no-bake vegan Halloween recipes that won’t take up too much of your time.
Now you can plan that costume you’ve put off all week, or maybe that’s just me.
Sorry for the major delay, but the winner of the cookbook giveaway is #642- Katie L. Congrats! Katie wrote, “Hey Angela!! I love your recipes, I make them on a weekly basis (this week I made pumpkin pie brownies and pumpkin gingerbread)! This book looks great! Thanks for showing me how to make great vegan food!”