Halloween Cupcakes
These moist chocolate Halloween cupcakes are topped with cute frosting monsters in a variety of colours. They taste as good as they look!
Ingredients
For the Cupcakes:
- 1 ½ cups all-purpose flour 173g
- 1 cup granulated sugar 200g
- ½ cup unsweetened cocoa powder 50g
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup unsweetened plant-based milk 240ml
- ½ cup melted vegan butter (or melted coconut oil) 115g
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla extract
- ¼ cup hot water +1 tablespoon instant coffee mixed in until dissolved stir these together right before you need it so it's still hot
- ½ cup vegan dark chocolate chopped, 70g
For Decoration:
- 1 batch vegan buttercream frosting
- Food colouring green, blue, purple, orange, or any "monster" colours
- Piping bags and assorted tips (grass tip, round tip, star tip)
- Candy eyes
Instructions
- Preheat your oven to 350°F (175°C) and line a cupcake/muffin pan with cupcake liners.
- In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- In another bowl, whisk together the plant based milk, melted butter, apple cider vinegar, and vanilla extract until well combined.
- Slowly pour the wet ingredients into the dry ingredients, mixing until just combined.
- Gradually add the hot water and coffee mix to the batter, mixing until smooth. The batter will be thin. Gently fold in the chopped chocolate.
- Pour the batter evenly into the cupcake liners, filling each about 3⁄4 full. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely before frosting.
- Prepare the Frosting: Divide the frosting into separate bowls based on how many colours you want to use.
- Add food colouring to each bowl and mix until you reach the desired shades. Aim for vibrant, bold colors.
- Fill Piping Bags: Use different piping tips to create various monster textures. For shaggy fur, use a grass tip. For spiky fur, use a star tip. A round tip can be used for smooth, round shapes. Fill each bag with a different coloured frosting.
- Hold the piping bag at a 90-degree angle to the cupcake. Apply pressure to the bag and pipe fur or spikes starting from the outside and working your way inward. For a more chaotic monster look, pipe the frosting in random patterns and directions.
- Press candy eyes into the frosting. Add one for a cyclops monster or multiple for a goofy look.
Video
Notes
You can make the candy eyes (if you can't find them in store or don't want to buy them) with some white frosting and a dot of black frosting, or with some melted white chocolate and a chocolate chip turned upside down in it!
To store: Store these Halloween cupcakes in an airtight container in the refrigerator for 3 to 4 days. Let them come to room temperature before enjoying.
To freeze: If you want to make these in advance, I don’t recommend frosting them. Bake the cupcakes and freeze them for up to 2 months. Then, you can thaw them at room temperature on the day you plan to decorate and serve them.
Nutrition
Calories: 332kcal | Carbohydrates: 49g | Protein: 4g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 0.2mg | Sodium: 316mg | Potassium: 200mg | Fiber: 3g | Sugar: 32g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 2mg