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Vegan Halloween Cupcakes

Delightful Vegan Halloween Cupcakes for Spooky Celebrations

Enjoy these Vegan Halloween Cupcakes, a delightful and healthy treat perfect for spooky celebrations.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 5 minutes
Total Time 1 hour
Servings: 12 cupcakes
Course: Desserts
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cupcakes
  • 1 cup soy milk can be replaced with any plant-based milk
  • 1 tablespoon apple cider vinegar lemon juice is a good alternative
  • 1 tablespoon instant coffee granules enhances chocolate flavor
  • 1 cup apple puree unsweetened applesauce works too
  • 1/2 cup olive oil substitute with neutral oil if desired
  • 1 teaspoon vanilla extract
  • 1 1/2 cups plain flour whole wheat flour makes a healthier option
  • 1/2 cup Dutch-processed cocoa powder regular cocoa powder is a lighter alternative
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 3/4 cup caster sugar granulated sugar can be used
  • 1/2 cup light muscovado sugar can be swapped with regular brown sugar
For the Coulis
  • 2 cups blackberries fresh or frozen
  • 1/4 cup caster sugar can use regular sugar
  • 1/4 cup water
For the Frosting
  • 1 batch vegan Swiss meringue buttercream ensure it's vegan
  • 1/4 cup Dutch-processed cocoa powder
For Decorations
  • 100 grams dark chocolate any vegan chocolate
  • 1 cup fresh blackberries optional garnish

Equipment

  • muffin pan
  • skull molds
  • Mixing bowls
  • whisk
  • spatula
  • piping bag
  • double boiler

Method
 

Step-by-Step Instructions for Vegan Halloween Cupcakes
  1. Prepare Chocolate Skulls: Melt dark chocolate using a double boiler, pour into skull molds, refrigerate for 30 minutes until set.
  2. Make Vegan Buttermilk: Combine soy milk and apple cider vinegar, let sit for 10 minutes.
  3. Mix Wet Ingredients: Whisk vegan buttermilk, coffee granules, apple puree, olive oil, and vanilla until smooth.
  4. Combine Dry Ingredients: Whisk together flour, cocoa powder, baking soda, sea salt, caster sugar, and muscovado sugar.
  5. Combine Mixtures: Gradually mix wet ingredients into dry ingredients until just combined.
  6. Bake Cupcakes: Preheat oven to 180°C, fill liners, bake for 22-25 minutes, cool in the pan for 5 minutes.
  7. Prepare Blackberry Coulis: Simmer blackberries, sugar, and water for about 12 minutes until thickened, then cool.
  8. Core Cupcakes: Remove the center of each cooled cupcake to create space for filling.
  9. Make Frosting: Prepare buttercream and split into two, mixing one half with coulis and the other with cocoa powder.
  10. Frost Cupcakes: Pipe the two buttercream flavors alternately onto cupcakes and garnish with chocolate skulls and blackberries.

Nutrition

Serving: 1cupcakeCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 200mgPotassium: 200mgFiber: 2gSugar: 15gVitamin A: 2IUVitamin C: 10mgCalcium: 4mgIron: 8mg

Notes

Store in an airtight container for up to 3 days or refrigerate for up to 5 days. Freeze without frosting for up to 3 months.

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