Description
Wickedly good vegan chocolate cupcakes filled with a spooky blackberry surprise, perfect for Halloween parties.
Ingredients
Scale
- 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)
Instructions
- Preheat the oven to 350°F (175°C) and line a cupcake tin with liners.
- In a bowl, mix all-purpose flour, cocoa powder, baking soda, and sugar.
- In another bowl, combine non-dairy milk, vegetable oil, and apple cider vinegar.
- Pour the wet ingredients into the dry and mix until smooth.
- If using, add dark coffee for extra flavor.
- Fill cupcake liners 2/3 full with batter and bake for 18-20 minutes.
- While cupcakes cool, prepare blackberry coulis by simmering blackberries with sugar and lemon until thick.
- Once cooled, core out the middle of each cupcake and fill with blackberry coulis.
- For buttercream, beat vegan butter with powdered sugar and vanilla until creamy.
- Frost the cupcakes, and decorate with chocolate skulls or other spooky decorations.
Notes
These cupcakes can be made ahead and stored in the fridge for up to 3-4 days. For best taste, frost just before serving.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cupcake
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg