Vegan Halloween Chocolate Cupcakes
Wickedly good vegan chocolate cupcakes filled with a spooky blackberry surprise, perfect for Halloween parties.
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
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.