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Vegan Halloween Cupcakes: Fluffy Chocolate Treats with a Twist → Fluffy Vegan Halloween Cupcakes

Fluffy Vegan Halloween Cupcakes: Spooktacular Chocolate Bliss

Deliciously moist Fluffy Vegan Halloween Cupcakes with a hidden blackberry coulis, perfect for Halloween festivities.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 40 minutes
Total Time 1 hour 35 minutes
Servings: 12 cupcakes
Course: easy cakes
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Soya Milk Non-dairy milk
  • 1 tablespoon Apple Cider Vinegar For vegan buttermilk
  • 1 tablespoon Instant Coffee Granules Optional
  • 1 cup Apple Puree For moisture
  • ¼ cup Olive Oil
  • 1 tablespoon Vanilla Extract
  • 2 cups Plain Flour
  • ¾ cup Dutch-Processed Cocoa Powder
  • 1 tablespoon Baking Soda
  • ½ teaspoon Sea Salt
  • ½ cup Caster Sugar
  • ½ cup Light Muscovado Sugar
For the Blackberry Coulis
  • 2 cups Blackberries Fresh or frozen
  • ¼ cup Additional Sugar
  • ¼ cup Water
For the Topping
  • 1 batch Vegan Swiss Meringue Buttercream
  • 100 g Dark Chocolate For decoration

Equipment

  • microwave or double boiler
  • Mixing bowls
  • Whisk
  • Spatula
  • Cupcake tray
  • Skull Molds
  • Piping bag

Method
 

Step-by-Step Instructions
  1. Prepare Chocolate Skulls: Melt dark chocolate, pour into skull molds, and refrigerate for 30 minutes.
  2. Make Vegan Buttermilk: Combine soya milk and apple cider vinegar; let sit for 10 minutes.
  3. Mix Wet Ingredients: Add optional coffee, apple puree, olive oil, and vanilla to vegan buttermilk; mix well.
  4. Prepare Dry Ingredients: Whisk together flour, cocoa powder, baking soda, sea salt, caster sugar, and light muscovado sugar.
  5. Combine Ingredients: Gradually fold wet mixture into dry ingredients; mix until just combined.
  6. Bake Cupcakes: Preheat oven to 180°C (350°F), fill cupcake liners and bake for 22-25 minutes.
  7. Cool Cupcakes: Let cool in the pan for 10 minutes then on a rack for 30-40 minutes.
  8. Make Blackberry Coulis: Simmer blackberries, additional sugar, and water for about 12 minutes.
  9. Fill Cupcakes: Core cooled cupcakes and fill with blackberry coulis.
  10. Make Buttercream: Mix vegan buttercream with blackberry coulis and cocoa powder.
  11. Frost Cupcakes: Pipe buttercream onto cupcakes and decorate with chocolate skulls.

Nutrition

Serving: 1cupcakeCalories: 200kcalCarbohydrates: 30gProtein: 3gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 200mgPotassium: 200mgFiber: 4gSugar: 12gVitamin C: 15mgCalcium: 4mgIron: 8mg

Notes

Ensure wet ingredients are at room temperature for best results. Avoid overmixing the batter for fluffy cupcakes. Cool completely before frosting.

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