Get ready for a hauntingly delicious treat! Our Easy Halloween Cupcakes are the perfect combo of moist, fluffy, and rich chocolate goodness. Made with simple ingredients and a dash of festive spirit, they're an effortless delight that's sure to please vegans, gluten-free folks, and regular dessert lovers alike!
Ingredients You'll Need
For the Halloween Cupcakes
- 1 ½ cup unsweetened almond or oat milk - regular milk will also work
- 1 cup organic cane sugar
- ½ cup melted vegan butter - regular butter will also work
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ cup rich cocoa powder
- 2 cups all-purpose flour (either regular or gluten-free. If opting for gluten-free, we vouch for King Arthur Measure for Measure. Just a heads-up, other flours like almond or baking flour won't do the trick here.)
For the Vanilla Frosting
- 1 ½ cup powdered sugar
- 2 tablespoon unsweetened almond or oat milk - regular milk will also work
- 1 teaspoon vanilla extract
For the Halloween Touch
- 2 tablespoon Halloween sprinkles (regular or vegan)
Halloween Cupcake Instructions
- Heat It Up: Set your oven to 350°F (175°C) and get those Halloween vibes going.
- Wet Mix: In your favorite mixing bowl, whisk together the oat or almond milk, sugar, melted vegan butter, baking powder, baking soda, and vanilla.
- Add the Chocolatey Goodness: Mix in the cocoa powder until it's all silky and smooth.
- Fold in the Flour: Gently stir in your choice of flour, but keep it light – no over-mixing here!
- Fill 'em Up: Distribute the batter into 14-16 cupcake liners in your tray.
- Bake: Pop them in the oven for about 25 minutes. They should rise beautifully and fill your kitchen with a chocolatey aroma.
- Frosting Time: As your cupcakes cool, whip up the frosting. Use your hand mixer to blend the powdered sugar, almond milk, and vanilla till it's all smooth and creamy.
- Decorate: Once the cupcakes are cooled, frost them up and sprinkle on some Halloween cheer!
Sink your fangs into these Halloween Vegan Chocolate Cupcakes. They're a treat that'll haunt your taste buds long after they're gone!
Frequently Asked Questions
Yes! We recommend using our Vanilla Cupcake Recipe here and topping the cupcakes with Halloween Sprinkles!
cupcakes can lead to condensation, which can make them soggy.
Unfrosted Cupcakes:
Room Temperature: Place the cupcakes in a single layer in an airtight container and store at room temperature for up to 1-2 days.
Freezer: If you need to store them longer, consider freezing them. Wrap each cupcake in plastic wrap, then place them in a freezer bag or airtight container. They can last in the freezer for up to 2-3 months. When ready to eat, thaw them at room temperature.
Frosted Cupcakes:
Refrigerator: If your cupcakes are frosted, especially with cream-based frostings, it's best to store them in the fridge. Place them in a cupcake storage container or airtight container to prevent the frosting from drying out. They should be consumed within 3-4 days for best taste and texture.
Freezing: Frosted cupcakes can also be frozen, though the frosting texture might change slightly upon thawing. To freeze, place the frosted cupcakes on a baking sheet and freeze until solid (about 1 hour). Once solid, wrap each cupcake in plastic wrap, then place them in a freezer bag or airtight container. When ready to consume, remove from the freezer and let them thaw in the refrigerator or at room temperature.
Avoid Stacking: If possible, avoid stacking cupcakes on top of each other, as it can damage the frosting. If you must stack due to space constraints, consider using parchment paper between layers to protect the frosting.
Decorative Elements: If your Halloween cupcakes have decorative elements like candy or edible decorations, note that moisture from the fridge can affect their texture or appearance. Consider removing these elements before storing and then adding fresh ones when you're ready to serve the cupcakes again.
Serving Again: Before serving stored cupcakes, especially those from the refrigerator, let them sit at room temperature for about 30 minutes to an hour. This allows the frosting to soften and the cupcake to return to its best texture.
Halloween Cupcakes
Ingredients
Halloween Cupcakes
- 1 ½ cup unsweetened almond or oat milk or regular milk
- 1 cup organic cane sugar
- ½ cup melted vegan butter or regular butter
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon vanilla
- ½ cup cocoa powder
- 2 cup regular or gluten free all purpose flour If gluten-free, I recommend King Arthur Measure for Measure. Please don't substitute any other flour such as almond flour, baking flour, etc.
Vanilla Frosting
- 1 ½ cup powdered sugar
- 2 tablespoon unsweetened almond or oat milk
- 1 teaspoon vanilla extract
Halloween Sprinkles
- 2 tablespoon vegan halloween sprinkles
Instructions
Halloween Vegan Chocolate Cupcakes
- Preheat the oven to 350
- In a medium mixing bowl, add the oat or almond milk, sugar, melted vegan butter, baking powder, baking soda, and vanilla. Then, add the cocoa powder and mix until completely combined. Finally, mix in the all purpose flour and be careful not to over-mix.
- Pour the batter into 14-16 lined cupcake molds. Bake for about 25 minutes or until they are completely risen.
- While the cupcakes are baking make the frosting by, using an electric hand mixer to mix the powdered sugar, almond milk, and vanilla. Allow the cupcakes to cool and then frost them. Option to top with sprinkles.
Daniella says
How much vanilla extract? In the instructions it says add vanilla but in the recipe it doesn’t exist
Jillian says
Hi Danielle, I've updated the recipe to show the amount of vanilla. I am so sorry about that!