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Vegan Halloween Cupcakes

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 cupcakes
Calories 250
Delight in these spooky vegan cupcakes topped with rich chocolate and fresh blackberries, perfect for Halloween celebrations.

Ingredients

wet ingredients

  • 1 cup soy milk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon instant coffee granules (mixed with boiling water)
  • ⅓ cup apple puree
  • ⅓ cup olive oil
  • 1 teaspoon vanilla extract

dry ingredients

  • 1 cup plain flour
  • ½ cup Dutch processed cocoa powder
  • ¾ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ¾ cup caster sugar
  • ¼ cup light muscovado sugar

fruit and water

  • 12.3 oz blackberries
  • ¼ cup caster sugar
  • ¼ cup water

frosting

  • 1 batch vegan Swiss meringue buttercream
  • 4 tablespoons Dutch processed cocoa powder
  • 10.6 oz dark chocolate
  • ½ cup fresh blackberries

Instructions 

  • Preheat oven to 350°F (180°C) and line a cupcake tray with paper liners.
  • Mix soy milk with apple cider vinegar and instant coffee; let sit for a few minutes.
  • Combine wet ingredients with apple puree, olive oil, and vanilla. In a separate bowl, whisk dry ingredients and then mix both until smooth.
  • Divide batter into cupcake liners and bake for 15 minutes. Cool completely.
  • Prepare blackberry compote by simmering blackberries, caster sugar, and water until thickened. Let cool.
  • Frost cooled cupcakes with vegan Swiss meringue buttercream, top with blackberry compote and fresh blackberries.

Notes

Use ripe blackberries for the best flavor and adjust baking time if necessary.
Calories: 250kcal
Cost: $15
Course: Dessert
Cuisine: Vegan
Keyword: Blackberries