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Vegan Halloween Cupcakes

Delightful Vegan Halloween Cupcakes for Spooky Celebrations

Enjoy these Vegan Halloween Cupcakes that are perfect for spooky celebrations with delightful flavors and magical presentations.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 30 minutes
Total Time 1 hour 25 minutes
Servings: 12 cupcakes
Course: Desserts
Cuisine: Vegan
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup Soy Milk Can be replaced with any plant-based milk.
  • 1 tbsp Apple Cider Vinegar Helps create vegan buttermilk.
  • 1 tsp Instant Coffee Granules Enhances the chocolate flavor.
  • 1/2 cup Apple Puree Adds moisture, unsweetened applesauce is a good alternative.
  • 1/4 cup Olive Oil Opt for any neutral oil.
  • 1 tsp Vanilla Extract For flavor enhancement.
  • 1 cup Plain Flour Whole wheat flour can be used for a healthier option.
  • 1/2 cup Dutch-Processed Cocoa Powder For deep flavor and color.
  • 1 tsp Baking Soda Essential for cupcake fluffiness.
  • 1/4 tsp Sea Salt Balances sweetness.
  • 1/2 cup Caster Sugar Fine texture and sweetness.
  • 1/4 cup Light Muscovado Sugar Adds depth to sweetness.
For the Blackberry Coulis
  • 1 cup Blackberries Fresh or frozen.
  • 1/4 cup Caster Sugar Can use regular sugar.
  • 1/4 cup Water Helps create desired consistency.
For the Frosting
  • 1 batch Vegan Swiss Meringue Buttercream Ensure it's vegan.
  • 1/4 cup Dutch-Processed Cocoa Powder For chocolatey flavor.
For Decoration
  • 100 g Dark Chocolate For skull decorations.
  • optional Fresh Blackberries For garnishing.

Equipment

  • Oven
  • Mixing bowls
  • muffin tin
  • Cupcake liners
  • piping bag
  • skull molds
  • saucepan

Method
 

Cupcake Preparation
  1. Prepare Chocolate Skulls: Melt dark chocolate in a double boiler over low heat until smooth, about 5-7 minutes. Pour into skull molds and refrigerate for at least 30 minutes until set.
  2. Make Vegan Buttermilk: Combine 1 cup soy milk with 1 tbsp apple cider vinegar; let sit for about 10 minutes.
  3. Mix Wet Ingredients: In a bowl, mix instant coffee granules with the vegan buttermilk, then add apple puree, olive oil, and vanilla extract; combine well.
  4. Combine Dry Ingredients: Whisk together flour, cocoa powder, baking soda, sea salt, caster sugar, and light muscovado sugar in another bowl.
  5. Combine Mixtures: Pour wet ingredients into dry ingredients, mixing gently until just combined.
  6. Bake Cupcakes: Preheat oven to 180°C (356°F). Fill muffin tin with batter and bake for 22-25 minutes, or until a toothpick comes out clean. Let cool.
  7. Prepare Blackberry Coulis: In a saucepan, simmer blackberries, caster sugar, and water for 12 minutes until thickened. Let cool.
  8. Core Cupcakes: Remove centers of cooled cupcakes and fill with blackberry coulis.
  9. Make Frosting: Prepare vegan Swiss meringue buttercream, dividing it into two bowls; flavor one half with blackberry coulis and the other with cocoa powder.
  10. Frost Cupcakes: Use a piping bag to frost with alternating swirls of both buttercreams and decorate with chocolate skulls and fresh blackberries.

Nutrition

Serving: 1cupcakeCalories: 210kcalCarbohydrates: 32gProtein: 2gFat: 9gSaturated Fat: 1.5gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 150mgPotassium: 150mgFiber: 2gSugar: 15gVitamin C: 20mgCalcium: 2mgIron: 6mg

Notes

Store cupcakes in an airtight container; they can be kept at room temperature for up to 3 days or refrigerated for 5 days. Freeze for up to 2 months.

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