Description
Delight in these vegan Halloween cupcakes that are moist, chocolatey, and topped with spooky frosting, perfect for the holiday spirit.
Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup almond milk (or any plant-based milk)
- 1/3 cup vegetable oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons vanilla extract
- 1 cup vegan butter, softened
- 4 cups powdered sugar
- 2–4 tablespoons almond milk (as needed)
- 1 teaspoon vanilla extract
- Black and orange food coloring (for Halloween-themed decorations)
Instructions
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Whisk together the flour, sugar, cocoa powder, baking soda, and salt until well combined.
- Combine the almond milk, vegetable oil, apple cider vinegar, and vanilla extract in another bowl.
- Pour the wet ingredients into the dry ingredients, stirring gently until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 20-25 minutes, or until a toothpick inserted comes out clean.
- Remove from the oven and let cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
- Prepare your frosting by beating the softened vegan butter until creamy, then gradually add powdered sugar.
- Frost the cooled cupcakes and decorate with black and orange food coloring.
Notes
Consider using half whole wheat flour for added fiber, or substitute granulated sugar with mashed bananas for a healthier treat.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 18g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg