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Vegan Halloween Cupcakes with Chocolate Skulls – Spooky & Delicious Treats

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Vegan Halloween cupcakes with a rich chocolate sponge, smooth buttercream, and spooky chocolate skull toppers, perfect for Halloween parties and gatherings.

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

  1. Make Vegan Buttermilk: Mix the plant-based milk with apple cider vinegar and let sit for 5 minutes to curdle.
  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.
  3. Combine Wet and Dry Ingredients: Add the prepared vegan buttermilk, oil, and vanilla extract to the dry ingredients. Stir gently until smooth.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://chocolatecoveredamy.com/vegan-halloween-cupcakes-with-chocolate-skulls-spooky-delicious-treats/