Vegan Halloween Chocolate Cupcakes

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Does it amaze you that vegan cupcakes actually taste better than cupcakes made with butter and eggs? Probably not, I’m still surprised and delighted by this, but then I’m a recent convert. These are divine. The cake is moist and incredibly fluffy and the frosting, while I’ll admit not the healthiest is truly truly scrumptious. If you’re not into using regular confectioner’s sugar, click here to learn how to make your own vegan brand:) I didn’t go overboard with the sweetness of the cake as the frosting takes care of that. Make a batch or two of these and you’ll have a perfect Halloween.

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Vegan Chocolate Cupcakes.


1 tablespoon apple cider vinegar

1 1/2 cups of almond milk

1 teaspoon vanilla extract

1 cup brown rice flour

1 cup almond meal/flour

1/2 cup raw cocao powder

3/4 cup coconut sugar

1/2 teaspoon baking soda

2 teaspoons baking powder

Pinch of salt

3/4 cup of pear OR apple sauce

For the Frosting:

1/2 cup Earth’s Best vegan butter

Pinch of salt

1 teaspoon vanilla extract

2 1/2 cups confectioner’s sugar


1. Preheat the oven to 350F and line two 12 cup muffin trays with unbleached paper liners.

2. Pour the apple cider vinegar, vanilla and almond milk into a measuring cup, allow to sit for 5 minutes or so until curdled.

3. Measure the brown rice flour, almond flour, cocao powder, coconut sugar, baking soda, baking powder and salt and mix together.

4. Pour the wet ingredients into the dry and gently combine. Spoon the batter into the cupcake holders.

5. Place in the oven and bake for approximately 20-25 minutes or until just cooked through. The tops should bounce back if gently pressed down. Remove from the oven and allow to cool.

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6. To make the frosting place all the ingredients in a bowl and beat with an electric whisker until creamy. If the mixture is a little dry add a drop of vanilla milk, if it’s too liquidy or too buttery for your taste add a little more confectioner’s sugar. When the cupcakes are thoroughly cool, frost and devour.

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