Best 3 Vegan Halloween Chocolate Cupcakes With Vegan Matcha Icing Recipes

Indulge in a delightful Halloween celebration with these enchanting Vegan Halloween Chocolate Cupcakes topped with a luscious Vegan Matcha Icing. These cupcakes are a spooky treat that is sure to impress your friends and family. They are moist, fluffy, and full of rich chocolate flavor. The matcha icing adds a touch of sophistication and a vibrant green hue that is perfect for Halloween. As an added treat, discover two other delectable cupcake recipes - Vegan Red Wine Cupcakes with Chocolate Ganache and Vegan Carrot Cake Cupcakes with Coconut Cream Frosting. Each recipe offers unique flavors and textures that will tantalize your taste buds and make your Halloween party a memorable one.

Check out the recipes below so you can choose the best recipe for yourself!

VEGAN CHOCOLATE CUPCAKES WITH VANILLA FROSTING

Vegan Chocolate Cupcakes with Vanilla Frosting image

These simple vegan chocolate cupcakes with vegan vanilla frosting are wonderfully moist and rich. You can use any sprinkles or candy you like for decorating.

Provided by Francesca

Categories Desserts Cakes Cupcake Recipes Chocolate

Time 1h15m

Yield 15

Number Of Ingredients 14

Ingredients

1 ¾ cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder, or more to taste
1 teaspoon baking soda
1 pinch salt
1 cup water
5 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon white wine vinegar
½ cup vegan margarine
3 ½ cups confectioners' sugar
3 tablespoons vanilla soy milk, or as needed
½ teaspoon vanilla extract
colored sprinkles

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.

Nutrition Facts : Calories 326.6 calories, Carbohydrate 55.8 g, Fat 11.2 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 2.5 g, Sodium 156.7 mg, Sugar 42.2 g

VEGAN CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING RECIPE BY TASTY

Vegan Chocolate Cupcakes With Chocolate Frosting Recipe by Tasty image

Here's what you need: organic granulated sugar, refined coconut oil, unsweetened cocoa powder, all-purpose flour, baking soda, baking powder, salt, vanilla extract, unsweetened almond milk, vegan chocolate chips, vegan butter, unsweetened cocoa powder, organic powdered sugar, vanilla extract, rainbow sprinkle

Provided by Rachel Gaewski

Categories Bakery Goods

Yield 12 cupcakes

Number Of Ingredients 15

Ingredients

1 cup organic granulated sugar
¼ cup refined coconut oil, solid
½ cup unsweetened cocoa powder
1 ¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 teaspoons vanilla extract
1 cup unsweetened almond milk
½ cup vegan chocolate chips
1 cup vegan butter, 2 sticks
½ cup unsweetened cocoa powder
2 cups organic powdered sugar
1 teaspoon vanilla extract
rainbow sprinkle, for decorating

Steps:

Preheat the oven to 350°F (180°C).
Grease a 12-cup muffin tin or line with paper liners.
In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
Sift in the cocoa powder, then add the flour, baking soda, baking powder, salt, vanilla, and almond milk, and stir with a rubber spatula until well combined. Fold in the chocolate chips.
Use an ice cream scoop to fill each muffin cup about ¾ of the way.
Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth.
Sift in half the powdered sugar and continue to beat. Sift in the rest of the powdered sugar and beat again.
Sift in the cocoa powder and vanilla and beat until smooth.
Use a butter knife to spread the frosting onto the cupcakes, creating a flat top with smooth sides.
Place the sprinkles in a shallow dish. Roll the edges of the cupcakes in the sprinkles.
Enjoy!

Nutrition Facts : Calories 445 calories, Carbohydrate 52 grams, Fat 25 grams, Fiber 2 grams, Protein 3 grams, Sugar 37 grams

VEGAN CHOCOLATE CUPCAKES

Vegan Chocolate Cupcakes image

Vegans have made amazing discoveries in the field of eggless baking. This is a boon not just for folks who abstain from animal products, but also for those who have dairy allergies. This recipe, adapted from "Vegan Cupcakes Take Over the World," by Isa Chandra Moskowitz and Terry Hope Romero, makes cupcakes that are moist and sweet and dark with cocoa.

Provided by Pete Wells

Categories easy, weekday, dessert

Time 40m

Yield Makes 12 cupcakes

Number Of Ingredients 14

Ingredients

1 cup soy or rice milk
1 teaspoon vinegar
3/4 cup sugar
1/3 cup vegetable oil
1 1/2 teaspoons vanilla extract
1 cup flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup confectioners' sugar
1/4 cup cocoa powder, sifted
3 tablespoons soy or rice milk
Chocolate sprinkles (optional)

Steps:

Preheat the oven to 350 and prepare a dozen muffin cups - either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 24 grams, TransFat 0 grams

Tips:

To make sure your cupcakes are perfectly cooked, insert a toothpick into the center. If it comes out clean, they're done.
Don't overmix the batter, as this can make the cupcakes tough.
Make sure your vegan butter and vegan cream cheese are at room temperature before making the frosting.
If the frosting is too thick, add a little bit of plant-based milk until it reaches the desired consistency.
To create a spooky Halloween-themed decoration, you can use candy eyeballs, sprinkles, or even edible glitter.

Conclusion:

These vegan Halloween chocolate cupcakes with vegan matcha icing are a delicious and festive treat that is perfect for any Halloween party or gathering. They are easy to make and can be customized to your liking. With their rich chocolate flavor and creamy matcha icing, these cupcakes are sure to be a hit with everyone who tries them. So get creative and have fun with your Halloween baking!