Vegan Halloween Chocolate Cupcakes

halloween cupcakes
  • Yield: 12 pieces


1 1/2cups gluten-free flour mix
1/2cup granulated sugar
1/4cup plus 2 tablespoons unsweetened cocoa powder
1 1/2teaspoons baking soda
1/2teaspoon salt
1/3cup coconut oil, melted
2teaspoons apple cider vinegar
1teaspoon vanilla extract
1 3/4cups almond or rice milk
1 tablespoon ground flax seed
1/4cup dairy-free margarine, softened
1 1/2cups powdered sugar
1-4tablespoons almond or rice milk, as needed
1/2teaspoon vanilla extract
Gel food coloring (optional)
4ounces vegan chocolate chips (optional)



  1. Preheat oven to 350f., and line one cupcake pan.
  2.  Whisk together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.
  3. In another bowl, combine all of the wet ingredients and stir in the ground flax.
  4. Mix the wet into the dry, stirring until the batter is smooth – because these cupcakes are gluten-free, you don’t have to worry about over-mixing the batter.
  5. Scoop into the lined cupcake pan, filling each liner almost all the way to the top. Tap the pan firmly against the counter 2-3 times to knock out any air-bubbles, and bake on the center rack for 22-26 minutes, or until just firm on top.
  6. Remove from oven, and let cool 3-5 minutes before removing from the pan, and allowing to cool the rest of the way.


  1. While the cupcakes cool, cream together the margarine and 1 TBSP of almond or rice milk. At low speed, ad the powdered sugar 1/2 cup at a time. Adjust the consistency of the frosting by adding more milk, or more powdered sugar. Mix in the vanilla, or other flavoring.
  2. For my cupcakes, I separated my frosting into two bowls and colored one orange using gel food coloring.
  3.  For decorating, melt 4oz. vegan chocolate in a microwave safe bowl. To make my chocolate darker, I added a small amount of black gel food coloring (be sure to use gel, or paste, coloring – not regular liquid food coloring, as it may cause the chocolate to seize up). I then poured the  melted chocolate into a piping bag (or you could use a zip-top bag with a small corner snipped off) and piped my designs onto the cupcakes. Get creative and make your cupcakes your own!

Recipe and photo courtesy of Willow Arlen, photographer and food-blogger behind the site Will Cook For Friends – a blog dedicated to creating and sharing delicious from-scratch recipes made with whole, healthful ingredients. Find more at