Super spooky yet so delicious Vegan Bloody Chocolate Cupcakes with raspberry inside and topped with the creamiest chocolate frosting tinted black. These are so easy and much fun to make, plus insanely yummy. Everyone will love them!
Halloween is our favourite holiday, even though we are from (and currently live in) Europe and here it’s basically not celebrated, which is really too bad. But that doesn’t stop us from celebrating every single year! This year we decided to go big and prepare a very spooky table of scary treats.
Also how scary are they? You can make them Spider Cupcakes too, by adding legs and eyes. Simply add four “legs” on each side (we used coca cola flavoured vegan candy that we found in the supermarket), and two eyes (using vegan basic cake decoration found at the nearest supermarket too!) So easy and cute!
If you liked this recipe, check out all the other Halloween treats that we have created: our Halloween Red Strawberry Vegan Cupcakes w/ Gut-sy Basil flavoured inside, our Halloween Vegan Rotten Witch Fingers, our Halloween Vegan Bloody Chocolate Sandwiches (Dark & White), and our Halloween Vegan Monster Eyeballs. You’re gonna love them all!
Halloween Vegan Bloody Chocolate Cupcakes
Enjoy friends! If you make this recipe, please snap a photo and tag @veganvvocals and #veganvvocals on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
- Preheat the oven to 347ºF/175ºC.
- In a bowl, combine the oat milk with the vinegar, and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan “buttermilk”.
- In a large bowl, combine flour, coconut sugar, cacao powder, baking soda, baking powder, and sea salt.
- After 10 minutes, stir in the canola oil into the vegan “buttermilk”, the hot strong coffee, applesauce, and vanilla extract, and whisk until combined. Pour the wet ingredients into the bowl with the dry ingredients and mix through. Add the black colouring until the desired colour is achieved.
- Line a 6-cup cupcake pan with 6 cupcake liners. Fill them about two-thirds full with batter. Bake for 25-35 minutes, or until a toothpick inserted in the centre of the cupcake comes out dry with a few crumbs clinging to it.
- Let the cupcakes cool completely before adding the filling.
- Make sure the can of coconut cream has been placed in the refrigerator overnight or for a minimum of 8 hours.
- In a small pot, heat the frozen raspberries over medium-high heat until soft, and mash them until there are no large chunks. Add the date syrup. Give it a mix and set aside to cool.
- Scoop half of the coconut cream solids into a bowl. Add the icing sugar to the mix. Beat using an electric mixer with beaters on medium speed; turn to high speed until smooth. Add the raspberry and date syrup purée to the bowl and beat again until well combined. Add red food colouring.
- Once the cupcakes have cooled completely, using a sharp knife, scoop out a hole from the top of each cupcake. Fill them with the raspberry filling.
- In a bowl, combine the butter, icing sugar, cacao powder, salt, vanilla extract, and oat milk. Beat using an electric mixer with beaters on medium speed; turn to high speed until the mixture is smooth and creamy. Add black food colouring until the desired colour is reached.
- Spoon the frosting into a piping bag with a star nozzle, and pipe it using aspiralling motion onto the cupcakes in a large swirl. Enjoy!
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