Vegan Chocolate Halloween Cupcakes
Hello & Happy Friday!!
As I always say, I’m not a “true” chocolate person, I rarely crave it and it has to be typically broken up in flavor with incorporating fruit and it can’t be overly sweet.
Needless to say, I’m an obnoxious particular chocolate person lol
So when thinking of the perfect Halloween concept that involves minimal effort, I thought cupcakes! Instead of incorporating dyes as even natural ones an be hard to source, I opted for a dark chocolate cupcake with featuring ground cookies as the topping. For some reason I love to use cookie dust as dirt in concepts as its just so fun, and cookies are accessible!
One of my favorite things about this recipe besides the aesthetics, is that it packs moisture and coffee grains to really amplify the chocolate flavor. I’m not sure how the two work seamlessly together, but they just do. If you have a chocolate recipe, you need coffee grains! You’ll thank me later.
What I love about this concept, is everything! It’s fun, includes a handful of accessible and affordable ingredients, great for kids, low sugar in the cupcake, uses coconut sugar, has a rich chocolate flavor, and is non vegan approved!
If you’re looking for that effortless Halloween treat that will make you look like Martha Stewart, than you need these vegan Zombie Chocolate Cupcakes!
Why this recipe rocks:
Fun to make
Great for kids
Non vegan approved
Packs coffee for enhanced flavor!
Eat Drink Shrink
Yields 6-10 cupcakes
20 minPrep Time
25 minCook Time
45 minTotal Time
- 1 1/2 cups all-purpose flour
- 1/2 cup coconut sugar
- 1/2 tsp salt
- 1 tbsp coffee grains
- 1 tsp baking soda
- 1/4 cup cocoa powder or cacao powder
- 1/4 cup + 2 tbsp melted coconut oil
- 1 tbsp white vinegar
- 1 tsp vanilla extract
- 1 cup almond milk (room temp)
- 1 cup (230g) VEGAN butter, softened to room temperature2
- 3 and 1/2 cups (420g) ORGANIC confectioners' sugar
- 1/2 cup (45g) unsweetened cocoa powder
- 2-3 Tablespoons (45ml) almond milk
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 1 cup cookie dust
- Plastic hands
- Preheat oven to 350F and prepare a standard-sized cupcake tin with paper or silicone holders
- In a bowl, combine all dry ingredients until well mixed. In another bowl combine the wet, then add we to dry. Combine with spatula. (I chilled my batter in the fridge for 10 minutes to make it more stoppable)
- Portion out into the 12 cupcake tin liners, and set to bake for 20-25 minutes, or until the cakes pass the clean toothpick test.
- Frosting: With a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until creamy - about 2 minutes. Add confectioner sugar, cocoa powder, almond milk, salt, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add up to 1/2 cup more confectioners' sugar if frosting is too thin or another Tablespoon of almond milk if frosting is too thick.
- Top cupcakes with buttercream, layer with cookie dust (can dip or sprinkle over) and top with plastic hand! Cover tightly and store for up to 1 week in the refrigerator.