Name: Vegan Halloween Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Vegan
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup cocoa powder; 1 tsp baking soda; 1 tbsp apple cider vinegar; 1 cup sugar; 1 cup non-dairy milk (almond, oat, or soy); 1/3 cup vegetable oil; 1 cup blackberries (fresh or frozen); Powdered sugar (for buttercream); Vegan block butter (for buttercream); Vanilla extract (for buttercream); Optional: dark coffee (for batter)

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Vegan Halloween Chocolate Cupcakes have totally saved my October. Picture this: it’s crunch time before your party (or your kid’s class event, or heck, just you on the couch) and all the treats are drooling with milk and eggs. Frustrating, right? It does not have to be that way. These wickedly good cupcakes are moist, chocolatey, and spooky without a hint of dairy. If you’re into fun Halloween snacks, you might love something like spooky Halloween bat muffins or even a slice of chocolate chip zucchini bread while waiting for the cupcakes to cool. Trust me, these cupcakes don’t disappoint. They even come with a ghoulish blackberry surprise in the center that’ll have everyone going “Wait… what’s in this?”

Why vegan treats can be just as indulgent and spooky

I used to think “vegan” meant you had to compromise. (Yeah, laugh at me, but I thought it.) Turns out, plant-based baking’s busted that myth. Vegan Halloween Chocolate Cupcakes can honestly taste as rich and fudgey as any other five-star restaurant treat. Plus, when you dress them up with spooky decorations—think chocolate skulls or blood-red blackberry filling—they fit right in with the creepiest snacks.

My friends still ask, “Are you sure these are vegan?” every single Halloween. And the answer is always: absolutely. You won’t miss the butter or eggs. You might feel sneaky when you see people scarfing them down, clueless that they’re totally plant-based.

Overview of these Halloween vegan chocolate cupcakes

Okay, here’s the situation. These cupcakes are loaded with cocoa, a punch of dark coffee (optional but adds a wow factor), and a splash of plant milk to keep them moist. The secret weapon? That blackberry coulis in the middle. It looks all fancy and, yeah, a little creepy—perfect for Halloween parties.

The buttercream on top? Fluffy, dreamy, holds whatever decoration you throw at it. I’ll show you how to make stand-out chocolate skulls. But if that sounds too much, you can always use sprinkles, fake bones, whatever. They’ll still look like you worked way harder than you did.

I brought a batch of these to work last year. Not a single person guessed they were vegan. They disappeared so fast, I barely snagged one myself.

Key ingredients for moist vegan chocolate cupcakes

You don’t need a basket of weird stuff, promise. Here’s what you’re looking at for the best Vegan Halloween Chocolate Cupcakes:

All-purpose flour (nothing fancy, just pantry basics).
Cocoa powder (Dutch process gives a deeper chocolate flavor, but honestly, use what’s in your kitchen).
Baking soda and a splash of apple cider vinegar. These two make cupcakes rise and stay fluffy.
Sugar. Go with organic if you want full vegan-friendly, but regular works too.
Non-dairy milk. I use almond usually, but oat or soy are also a-okay.
Vegetable oil — keeps things extra moist.
Blackberries. Fresh or frozen for the filling.

I can’t say enough about using applesauce or mashed banana as an extra. Adds moistness and gives your cupcakes a texture that isn’t dry at all. No one wants cake that’s chalky. Seriously, that’s the worst.

Preparing the blackberry coulis filling

This step makes these cupcakes extra, honestly. The blackberry filling isn’t complicated. I throw a handful of blackberries in a small pot, add a bit of sugar and a squeeze of lemon, then simmer till it’s thick and syrupy. Mash a bit as it cooks. (Impulsive? I definitely am—I’ll sometimes just use microwave and a fork. Still works.)

Once cooled, you just use a spoon or apple corer (if you have one) to huddle out a tiny core in your cupcake. In goes that glossy, dark purpley filling. Replace the cap, cover it up with frosting, and watch reactions: “There’s slime inside!”

Bonus: You can swap in raspberries or cherries if blackberries aren’t your jam. Play mad scientist, it’s Halloween.

“I made these for my daughter’s sleepover and the girls freaked (in the best way) when they saw the purple filling inside. So fun!” —Maggie L.

Making the perfect vegan Swiss buttercream

Buttercream, but make it vegan. I’ve had some fails, not gonna lie—oily, lumpy, weird-tasting. Then I found out: if you use vegan block butter, not margarine spreads in tubs, it changes everything. Beat it with powdered sugar, a little splash of vanilla, maybe a drop of almond milk if it’s thick. Don’t rush this. If you beat it a good 3-4 minutes, it’ll go from gritty to smooth and super creamy.

What’s awesome here is you can color your frosting to match the vibe—bloody red, monster green, bone white. It pipes really well. (Oh and if your room is hot, chill your frosting a bit before using.)
If you’re feeling wild, throw in a touch of black cocoa for that really spooky look.

One year, my niece tried to eat all of the frosting with a spoon—caught her, thankfully. It’s that good.

Ingredient	Purpose	Notes
All-Purpose Flour	Base for cupcakes	Use organic for more health benefits
Cocoa Powder	Adds chocolate flavor	Choose Dutch-process for a richer taste
Baking Soda and Vinegar	Leavening agent for fluffiness	Create a chemical reaction for rise
Non-Dairy Milk	Moisture	Almond, soy or oat work well
Vegetable Oil	Adds moisture	Keeps cupcakes soft and tender
Blackberries	Filling for cupcakes	Can substitute with other berries

Decorating with chocolate skulls for a creepy touch

Alright, let’s talk drama. Chocolate skulls are easier than they look—promise. I grab a silicone skull mold on Amazon, melt vegan chocolate in the microwave, pour it in, and chill. Pop them out—bam, instant horror-movie vibes.

Don’t have a mold? No sweat. Drizzle melted chocolate on parchment in swirls or spider webs. They harden up and look cool too.

After you frost your Vegan Halloween Chocolate Cupcakes, gently press the skull on top. Dust a little cocoa or powdered sugar for “dusty ancient bones” effect. You’ll scare, and dazzle, the snack table competition.

If you want more kid-friendly Halloween treat ideas, check out these deliciously spooky bloody red velvet popcorn or try making deliciously spooky spiderweb popcorn for movie night.

Serving suggestions for Halloween gatherings

Trust me, these Vegan Halloween Chocolate Cupcakes do not just sit there—they steal the show. Here’s how I make the most of them for parties:

Serve cupcakes on a black platter for full spooky vibes.
Garnish with extra blackberry coulis drizzled over the buttercream for that “gooey” effect.
Add candy eyes or fake fangs for extra joy if kids are involved.
Pair with apple cider or dark hot cocoa for a cozy party tray.

No one will walk past the snack table without reaching for one. I’ve seen it. Every. Year.

Storage and make-ahead tips

So, you’ve gone and made a double batch. Love it. First, these Vegan Halloween Chocolate Cupcakes keep well at room temp for a day, covered. But if you wanna keep them longer, pop them in the fridge, tightly covered, and they stay good for 3-4 days.

Buttercream gets a bit stiff when chilled, but just let the cupcakes sit out before serving and it’ll soften up nicely. You could even freeze the (unfrosted!) cupcakes for up to a month. Just thaw, fill, and frost when you’re ready to party.

Lessons learned? Frost right before serving for best look. Blackberry filling holds up fine, so you can prep a day ahead.

Common Questions

Can I make these cupcakes gluten-free?
Yes — just swap in a cup-for-cup gluten-free flour blend. The results are a little more delicate, but it works.

Do I need fancy vegan butter for the frosting?
If you can get a good block-style vegan butter, use it. Tub margarine does not work as well and your icing will be too soft.

Can I skip the blackberry filling?
You sure can—just frost as-is, or add a dollop of jam on top instead for speed.

How do I store leftovers?
Fridge is your friend here. Just make sure to keep cupcakes in an airtight container, and let them come to temp before munching.

What if my buttercream splits?
Chill both bowl and beaters, then whip again. If it still looks weird, add a spoonful more powdered sugar or a teaspoon of plant milk, then beat.

Treats No One Will Suspect Are Vegan

At the end of the day, these Vegan Halloween Chocolate Cupcakes prove that “cruelty-free” treats truly wow a crowd—even skeptics. With rich chocolate flavor, hidden blackberry ooze, and spine-chilling decorations, you’ll delight kids and adults alike. Gather your cocoa, grab that spooky mold, and let your Halloween dessert table shine. If you want more vegan sweets inspiration, check recipes like Vegan Halloween Cupcakes – Halloween Cupcakes, Vegan Chocolate Cupcakes & Buttercream Frosting » I LOVE VEGAN, and Vegan Halloween Cupcakes: Ghosts, Monsters, and Bats – Keeping …. Happy haunting and happy baking!