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halloween cupcakes, a ghost, monster, and bat
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4.72 from 7 votes

Vegan Halloween Cupcakes: Ghosts, Monsters, and Bats

These adorable vegan Halloween cupcakes require only one recipe with three creative ways to decorate! Create a spooky ghost, a monster, or a bat!
Prep Time20 mins
Cook Time18 mins
Cool and Decorate40 mins
Total Time1 hr 18 mins
Course: Dessert
Cuisine: American
Keyword: bat cupcakes, ghost cupcakes, monster cupcakes, vegan halloween cupcakes
Servings: 12
Calories: 441kcal
Author: Alison Corey

Ingredients

Vegan Chocolate Cupcakes

  • 1 cup non-dairy milk
  • 1 tsp apple cider vinegar
  • 1 cup all purpose flour
  • cup cocoa powder
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ¼ tsp salt
  • ¾ cup cane sugar
  • ½ cup vegetable oil
  • 1 tsp vanilla extract

Vegan Vanilla Buttercream Frosting

Monster Decorations

  • black decorating gel
  • green food coloring
  • 8 candy eyes
  • 8 dairy free chocolate chips

Ghost Decorations

  • 8 mini dairy free chocolate chips
  • 4 dairy free chocolate chips

Bat decorations

  • 4 Oreo cookies or similar brand
  • 8 candy eyes
  • black decorating gel

Decorate the

    Instructions

    Vegan Chocolate Cupcakes

    • Preheat oven to 350 F. Combine non-dairy milk and apple cider vinegar in a bowl. Whisk together and set aside for 10 minutes.
    • Combine flour, cacao powder, baking soda, baking powder, and salt in a medium bowl. Whisk together.
    • Combine vegetable oil, sugar, and vanilla extract in a large bowl. Whisk together to combine. Add non-dairy milk. Whisk until completely combined.
    • Pour the dry ingredients until the bowl with the wet ingredients. Stir until combined.
    • Line muffin tin with cupcake liners. Fill liners ¾ of the way full. Bake for 18-20 minutes or until toothpick inserted comes out clean. Allow to cool in tin for 10 minutes, then transfer to a wire rack to cool completely.

    Vegan Vanilla Buttercream Frosting

    • Bring vegan butter to room temperature. Do not melt vegan butter. It must be at room temperature.
    • Whip butter with mixer at medium speed until creamy.
    • Add powdered sugar ½ cup at a time until absorbed before adding the next cup until all sugar has been added.
    • Add non-dairy milk 1 tablespoon at a time, whipping as you go. Add vanilla extract. Continue to whip for an additional 30 seconds.

    Decorate the Monster Cupcakes

    • Transfer ⅓ of the frosting to another bowl. Add green food coloring and stir until desired color is achieved.
    • Top cupcakes with green frosting. Smooth the top with a knife so that the frosting is flat on top. Add black sugar sprinkles to a shallow bowl. Dip the top of the cupcakes in the black sprinkles.
    • Add two candy eyes to the front, and two chocolate chips, flat side out, to the sides. With the black gel pen draw a line with two lines crossing over to create a scar.

    Decorate the Ghost Cupcakes

    • Transfer vanilla frosting to a piping bag. Pipe frosting into a swirl. Add two mini chocolate chips to the center for eyes, and one regular chocolate chip to the center for the mouth.

    Decorate the Bat Cupcakes

    • Twist to separate the cookies from the cream center. Usually the cream will stick more to one side. Scrape any extra cream off the side of the cookie with the least amount of cream. Break that cookie in half. Press the two halves to the back of the cookie with the cream.
    • with the black food gel make two dots for the eyes. Press the candy eyes on the black food gel. This will help them stick.
    • Draw a smile under the eyes with the black food gel.
    • Frost the cupcake with vanilla frosting so that it's about ¾ of an inch high. Gently place Oreo bat at the center. The frosting will hold the bat in place.

    How to Make Vegan Candy Eyes

    • Using the cream center from the Oreo, roll into small balls. Press mini chocolate chip into the center.

    Video

    Notes

    • Don't over mix the cake batter.
    • Fill the cupcake tins ¾ of the way full. Don't overfill.
    • Store the frosting in the refrigerator until ready to frost and decorate the cupcakes. Allow it to come back to room temperature to make it easier to pipe and frost.
    • Gather all the decorations and create stations for decorating with the kids.
    • Store in the refrigerator in an air tight container for 3-4 days. Remove and let come to room temperature for 1 hour before serving. 

    Nutrition

    Calories: 441kcal | Carbohydrates: 58g | Protein: 3g | Fat: 23g | Saturated Fat: 11g | Sodium: 326mg | Potassium: 93mg | Fiber: 1g | Sugar: 47g | Vitamin A: 806IU | Vitamin C: 2mg | Calcium: 49mg | Iron: 1mg