Why You’ll Love This Recipe
These cupcakes are a fun and creative twist on classic Halloween treats. The rich chocolate flavor of the cupcakes pairs perfectly with the smooth, fluffy vegan buttercream. The chocolate skull toppers add a touch of spookiness that will make them the star of any Halloween spread. Not only are they vegan-friendly, but they’re also incredibly moist and decadent. The best part? You can make these eerie delights without any animal products, making them suitable for everyone to enjoy.
Ingredients
For the Vegan Chocolate Cupcakes:
- 1 ¼ cups (150g) plain all-purpose flour (or gluten-free blend)
- ½ cup (50g) cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (150g) light brown sugar or coconut sugar
- 1 cup (240ml) plant-based milk (almond, soy, or oat)
- 1 tbsp apple cider vinegar
- 1/3 cup (80ml) light olive oil or melted coconut oil
- 1 tsp vanilla extract
For the Vegan Buttercream:
- ½ cup (110g) vegan butter
- 1 ½ cups (180g) powdered sugar
- 1–2 tbsp plant-based milk
- ½ tsp vanilla extract
- Natural food coloring (purple, red, or black)
For the Chocolate Skulls:
- 100g vegan dark chocolate, melted
- Skull silicone mold
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
1. Make Vegan Buttermilk
- Mix the plant-based milk with apple cider vinegar and let sit for 5 minutes to curdle. This will create a vegan buttermilk that helps keep the cupcakes moist.
2. Mix Dry Ingredients
- Sift the flour, cocoa powder, baking powder, baking soda, and salt into a bowl. Add the sugar and whisk everything together to ensure an even distribution of ingredients.
3. Combine Wet and Dry Ingredients
- Add the prepared vegan buttermilk, oil, and vanilla extract to the dry ingredients. Stir gently until the mixture is smooth, but be careful not to overmix the batter.
4. Bake
- Divide the batter evenly into 12 lined muffin cups. Bake at 350°F (175°C) for 18–22 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely.
5. Prepare the Buttercream
- Beat the vegan butter until smooth. Gradually add the powdered sugar, plant-based milk, and vanilla extract, continuing to beat until fluffy. Add natural food coloring to achieve the spooky color of your choice—purple, red, or black.
6. Make Chocolate Skulls
- Melt the vegan dark chocolate and pour it into a skull silicone mold. Tap the mold to remove any air bubbles. Refrigerate or freeze the molds until the chocolate skulls are set.
7. Decorate
- Once the cupcakes are fully cooled, pipe the vegan buttercream onto them using a piping bag fitted with a star tip for dramatic swirls. Top each cupcake with a chocolate skull and any optional decorations you desire.
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
Variations
- Spooky Filling: For a “bloody” surprise, add some berry jam inside the cupcakes before baking to create a spooky center when bitten into.
- Flavored Buttercream: Experiment with different vegan buttercream flavors, such as adding a dash of cinnamon or a pinch of pumpkin spice for a seasonal twist.
- Gluten-Free: Use a gluten-free flour blend to make these cupcakes gluten-free and enjoy the same delicious treat.
Storage/Reheating
- Storage: These cupcakes can be stored at room temperature for up to 2-3 days. If you need to store them longer, keep them in an airtight container in the fridge for up to a week.
- Reheating: Cupcakes can be gently reheated in the microwave for 10-15 seconds, but they’re best enjoyed fresh.
FAQs
Can I make these cupcakes without the skull toppers?
Yes, the skull toppers are optional. You can simply top the cupcakes with a dusting of powdered sugar or other spooky decorations like sprinkles or edible glitter.
What can I use instead of apple cider vinegar for the buttermilk?
You can substitute apple cider vinegar with white vinegar or lemon juice to achieve the same effect.
Can I freeze the cupcakes?
Yes, these cupcakes freeze well. Simply freeze them un-frosted for up to 1 month. When ready to enjoy, thaw them and frost them with the buttercream.
Can I use coconut sugar instead of brown sugar?
Yes, you can use coconut sugar as a substitute for brown sugar. The flavor might be slightly different, but it will still work well in the cupcakes.
How do I store the chocolate skulls?
Store the chocolate skulls in the fridge until you’re ready to use them to keep them firm and set.
Can I make the buttercream ahead of time?
Yes, the buttercream can be made ahead of time and stored in the refrigerator for up to a week. Just make sure to bring it back to room temperature and re-whip it before using.
Can I make these cupcakes without food coloring?
Yes, the food coloring is optional. The cupcakes will still be delicious without it.
Can I use any other type of vegan chocolate for the skulls?
Yes, you can use any type of vegan dark chocolate, as long as it melts well and is suitable for your dietary preferences.
How can I get the skulls to release easily from the mold?
Don’t overfill the mold, as thinner chocolate skulls tend to release from the mold more easily. You can also refrigerate or freeze the skulls to ensure they set properly before removing them.
Can I add other toppings to the cupcakes?
Absolutely! You can add other decorations such as edible eyes, creepy candy, or even a drizzle of vegan chocolate sauce for extra flair.
Conclusion
These Vegan Halloween Cupcakes with Chocolate Skulls are a perfect treat for spooky season! Not only are they delicious, but they are also fun to make and serve. With their rich chocolate flavor, smooth buttercream, and spooky skull toppers, they’ll be a hit at any Halloween party or event. Whether you’re vegan or not, these cupcakes will add a hauntingly delicious touch to your Halloween celebrations!
Vegan Halloween Cupcakes with Chocolate Skulls – Spooky & Delicious Treats
Vegan Halloween cupcakes with a rich chocolate sponge, smooth buttercream, and spooky chocolate skull toppers, perfect for Halloween parties and gatherings.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 12 cupcakes
- Category: Dessert, Halloween Treat
- Method: Baking
- Cuisine: Vegan
- Diet: Vegan
Ingredients
1 ¼ cups (150g) plain all-purpose flour (or gluten-free blend)
½ cup (50g) cocoa powder
1 tsp baking powder
½ tsp baking soda
½ tsp salt
¾ cup (150g) light brown sugar or coconut sugar
1 cup (240ml) plant-based milk (almond, soy, or oat)
1 tbsp apple cider vinegar
1/3 cup (80ml) light olive oil or melted coconut oil
1 tsp vanilla extract
½ cup (110g) vegan butter
1 ½ cups (180g) powdered sugar
1–2 tbsp plant-based milk
½ tsp vanilla extract
Natural food coloring (purple, red, or black)
100g vegan dark chocolate, melted
Skull silicone mold
Instructions
- Make Vegan Buttermilk: Mix the plant-based milk with apple cider vinegar and let sit for 5 minutes to curdle.
- Mix Dry Ingredients: Sift the flour, cocoa powder, baking powder, baking soda, and salt into a bowl. Add the sugar and whisk everything together.
- Combine Wet and Dry Ingredients: Add the prepared vegan buttermilk, oil, and vanilla extract to the dry ingredients. Stir gently until smooth.
- Bake: Divide the batter into 12 lined muffin cups. Bake at 350°F (175°C) for 18–22 minutes or until a toothpick comes out clean. Let cool completely.
- Prepare the Buttercream: Beat the vegan butter until smooth. Gradually add powdered sugar, plant-based milk, and vanilla extract, continuing to beat until fluffy. Add food coloring.
- Make Chocolate Skulls: Melt the vegan dark chocolate and pour into the skull silicone mold. Tap the mold to remove air bubbles. Refrigerate or freeze until set.
- Decorate: Pipe the buttercream onto the cooled cupcakes and top with a chocolate skull and optional decorations.
Notes
These cupcakes are vegan-friendly and can be made gluten-free by using a gluten-free flour blend.
If you don’t have a skull mold, you can use other spooky-shaped molds or simply decorate with sprinkles and edible glitter.
Leftover cupcakes can be stored in an airtight container at room temperature for up to 2-3 days or in the fridge for up to a week.
You can freeze un-frosted cupcakes for up to 1 month and frost them when ready to serve.
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
