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Vegan Halloween Chocolate Buttercream Cupcakes

A plant-based chocolate cupcake with buttercream frosting and creepily cute toppings
Cook Time 20 mins
Course Dessert
Servings 9 cupcakes

Equipment

  • Electric whisk

Ingredients
  

For the vegan chocolate cupcake batter:

  • 1 cup white flour
  • 1/4 cup unsweetened cocoa powder (I used Green & Black's)
  • 2 tbsp cacao powder
  • 3/4 cup Truvia sweetener (use sugar if preferred)
  • 1 handful Doisy & Dam Peanut D&D's
  • 1/2 tsp salt (I used crushed sea salt)
  • 1/2 tsp baking powder
  • 3/4 cup cold water
  • 1/4 cup dairy-free yoghurt
  • 1 tsp apple cyder vinegar
  • 1/4 cup melted coconut oil
  • 2 tsp vanilla extract
  • 1 tsp almond flavouring

For the chocolate buttercream frosting:

  • 1 cup unsweetened cocoa powder (sift before adding)
  • 2 cup Truvia sweetener (sift before adding)
  • 1/2 cup vegan butter (room temp)
  • 1 tsp almond flavouring (replace with maple syrup or alternative flavouring if you don't like almond taste)
  • 1 tsp vanilla essence
  • 1 small pinch sea salt / Himalayan salt
  • 1/4 cup plant-based milk (have more ready if needed)

For spooky toppings:

  • 1 pack Doisy&Dam Peanut D&D's
  • 1 tube orange/yellow/pink frosting
  • 2-4 small 'Witch Finger' cookies (carefully slice to shorten, see post for full recipe)
  • 1 pack edible flowers

Instructions
 

For the vegan chocolate cupcake batter:

  • Preheat the oven to 180 degrees then fill a cupcake pan with paper liners.
  • In a large bowl, whisk all wet ingredients (combine the last six in list). Leave to sit for minimum of 10 minutes.
  • Meanwhile, combine all other ingredients. Once added, combine wet with dry and pour into liners using spoon to smooth. If you have used generous baking powder amounts, only fill 2/3 of the way up. Otherwise fill to top.
  • Bake for 20 minutes then leave to cool on rack.

For the vegan chocolate buttercream:

  • Add the cocoa powder, vegan butter, sweetener, almond essence, vanilla extract, sea salt and milk to the bowl then prepare electric whisk. Reminder to SIFT thoroughly to ensure smoothest result.
  • If butter isn't soft enough yet, use spoon to mix before using slow setting on electronic whisk. If needed, gradually add more plant-based milk to help mix together until the frosting is formed. Keep whipping until a lovely, swirled texture is formed and all ingredients have combined together.

For the toppings:

  • To make the 'insect garden': frost cupcake using spoon then press one Peanut D&D into the top. Using icing, gentle draw 3 legs on either side and add spots on top if preferred. Then add edible flowers next to the 'bug'.
  • For the mummy cupcakes: Grab a ziplock lunch bag (or freezer bag), add two tablespoons of frosting into one edge (push down with fingers to help) and cut the corner off with scissors. Hold icing bag firm and wrap other end to create 'piping bag'. First add two matching Peanut D&Ds for 'eyes' then use your 'icing bag' to draw lines across the cupcake and create bandages. Don't worry about it being super tidy, just have fun.
  • For the witch fingers: Frost cupcake with spoon and use reverse of spoon to create 'dirt' look texture with small swirls. Then, use a knife to shorten your pre-baked witch cookies (take care as fragile) then gently stick into the frosting. Add extra frosting at base of finger to create the look of a 'mud pile'.