Vegan Monster Halloween Cupcakes
Vegan Monster Halloween Cupcakes- these colorful vegan cupcakes are almost as much fun to decorate as they are to eat!
These monster cupcakes are sure to be a hit at any Halloween party. They’re festive, fun, and best of all-you don’t need to be a skilled decorator to make them!
Vegan Monster Halloween Cupcakes
This is my go-to vegan recipe for chocolate cupcakes and cake. They are soft, moist, and delicious! They’re great on their own, but the addition of the vegan buttercream frosting takes things to another level!
Ingredients needed:
Almond milk
Apple cider vinegar
All-purpose flour
Pure cane sugar
Brown sugar
Cocoa powder
Baking soda
Baking powder
Salt
Pure vanilla extract
Vegetable or melted coconut oil
For the vegan buttercream icing:
Vegan butter
Powdered sugar
Pure vanilla extract
Food coloring
Needed for decorating:
Oreo cookies
To Make the Cupcakes
To make the cupcakes: Preheat the oven to 350 degrees and add the cupcake liners to the pan. In a small bowl, stir together the almond milk and apple cider vinegar. Let it sit for 10 minutes. In a medium bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, salt. Whisk together. Combine the melted vegetable oil, almond milk, and vanilla extract in a bowl. Stir together until combined. Then, pour the wet ingredients into the dry and stir to combine. Be careful not to over-mix. Add ¾ cup of batter to each cupcake. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool thoroughly before decorating.
To Make the Vegan Buttercream Icing
Add the room temperature vegan butter to a large bowl and beat using a hand or standing mixer until creamy. Be careful not to over-mix. Add ½ cup of powdered sugar at a time, mixing as you go. Once the sugar is added, add the almond milk and mix another 30 seconds.
Divide the icing into small bowls and add a few drops of food coloring to create different colors. The icing can be applied using a piping bag, or if you prefer to keep things simple, it can be spread on.
Using a sharp knife, slowly cut the oreo in half. I found that if I cut the cookies using a sawing motion as opposed to a chopping motion, they were less likely to break. Once the Oreo is cut, remove the top and stick to the cupcake using a small amount of icing as adhesive.
If you are spread the icing on, do that first and then press down the Oreo.
Add the icing to a piping bag and decorate the cupcake. I switched up the piping tips for each color. I bought this piping kit. It’s inexpensive and I like the wide variety of tips.
Press on the candy eyes once you are finished.
Switch to a fine piping tip to make teeth on the Oreo. I used a swirl motion, but there’s no wrong way to do this!
Vegan Santa Hat Cupcakes
Ingredients
- 1 cup almond milk
- 1 tbsp apple cider vinegar
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 1/2 cup pure cane sugar
- 1/4 cup brown sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup vegetable or melted coconut oil
- 1 tsp pure vanilla extract
For the vegan buttercream icing
- 1/2 cup vegan butter, room temperature
- 2 cups powdered sugar
- 1 tbsp almond milk
Instructions
- Preheat the oven to 350 degrees. Add cupcake liners to the pan. In a small bowl, stir together the almond milk and apple cider vinegar. Let sit for 10 minutes.
- In a medium bowl, combine the flour, cocoa powder, sugar, baking soda, baking powder, salt. Whisk together.
- Combine the melted vegetable oil, almond milk, and vanilla extract in a bowl. stir together until combined.
- Pour the wet ingredients into the dry and stir to combine. Be careful not to over-mix.
- Add ¾ cup of batter to each cupcake. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let cool thoroughly before decorating.
- For the frosting: Add the room temperature vegan butter to a large bowl and beat using a hand or standing mixer until creamy. Be careful not to over-mix. Add ½ cup of powdered sugar at a time, mixing as you go. Once the sugar is added, add the almond milk and mix another 30 seconds. (See blog post for decorating instructions)
Looking for more fall Vegan Desserts?
Vegan Chocolate Halloween Cupcakes
