There’s something magical about baking in the fall. The crisp air, the cozy kitchen smells, and the thrill of Halloween just around the corner always get my creative wheels turning. A few Octobers ago, I found myself scrambling for a last-minute party treat that was festive, delicious—and safe for my vegan friends. What started as an experiment turned into a new Halloween tradition: spooky, rich, and totally plant-based vegan Halloween cupcakes.
These cupcakes aren’t just cute—they’re deeply flavorful, thanks to a dark chocolate base, a swirl of rich vegan buttercream, and a blackberry surprise hidden inside. Think haunted forest meets bakery-style decadence. The kids were obsessed with the chocolate skull toppers, and the adults? They kept asking for seconds.
Over the years, I’ve played with versions of this recipe, but this one’s the keeper. It’s got that wow-factor without the fuss. If you love baking and want to impress at your next costume party—or just want to treat yourself to something wickedly good—these cupcakes deliver. Whether you decorate with skulls, spiders, or just a moody swirl of frosting, you’ll have a dessert that’s as fun to make as it is to eat.
Let’s dive into the flavors, textures, and tricks that make these vegan Halloween cupcakes so hauntingly good.
The Rich Chocolate Base: Depth, Moisture & No Dairy Needed
Why Coffee and Cocoa Make a Perfect Pair
Don’t worry—your cupcakes won’t taste like a latte. A little bit of instant coffee mixed with boiling water deepens the cocoa flavor, making the chocolate more intense without any bitterness. It’s a baker’s trick that works beautifully in vegan recipes, especially when you’re not relying on eggs or butter to carry flavor.
Pair that with Dutch processed cocoa, which has a smoother, darker tone than natural cocoa, and you’ve got a base that’s bold, velvety, and perfectly spooky for Halloween.
The apple puree helps bind the ingredients and keeps the texture soft and moist. No one wants a dry cupcake at a party—especially when it’s the centerpiece dessert.
Building Structure Without Eggs
Eggs usually give structure to cakes, but here, a clever combo of soy milk and apple cider vinegar acts like a buttermilk substitute. When mixed together, they curdle slightly—don’t be alarmed, that’s exactly what you want. This reaction gives your batter a lift and helps the cupcakes rise with a soft, sponge-like texture.
You’ll also use baking soda, which reacts with the acidic vinegar to give that classic fluffy crumb. And because we’re going for richness, olive oil keeps everything luscious without being greasy. Trust me—no one will guess these are dairy-free.
Vegan Halloween Cupcakes
Ingredients
- Cupcakes
- ▢1 cup 236.59 ml soy milk
- ▢1 tablespoon 1 tablespoon apple cider vinegar
- ▢1 tablespoon 1 tablespoon instant coffee granules mixed with 2 tbsp boiling water
- ▢⅓ cup 41 g apple puree
- ▢⅓ cup 78 ml olive oil
- ▢1 teaspoon 1 teaspoon vanilla extract
- ▢1 cup 125 g plain flour
- ▢½ cup 43 g Dutch processed cocoa powder
- ▢¾ teaspoon ¾ teaspoon baking soda
- ▢¼ teaspoon ¼ teaspoon sea salt
- ▢¾ cup 150 g caster sugar (superfine)
- ▢¼ cup 55 g light muscovado sugar
- Filling
- ▢12.3 oz 350 g blackberries
- ▢¼ cup 50 g caster sugar
- ▢¼ cup 60 ml water
- Frosting
- ▢1 batch vegan Swiss meringue buttercream
- ▢4 tablespoons 20 g Dutch processed cocoa powder
- Garnish
- ▢10.6 oz 300 g dark chocolate
- ▢½ cup 72 g fresh blackberries
Instructions
- Ahead of time
- If you’re topping the cupcakes with chocolate skulls, prep these first. Melt the chocolate over a double boiler (bain-marie). Pour the chocolate into the skull molds and refrigerate until set – you may need to repeat this process several times depending on the number of skull molds you have to hand.
- Cupcakes
- Preheat your oven to 180°C (356°F). Line a 12-hole cupcake tin with 12 cupcake liners.
- To make the vegan “buttermilk” add the soy milk and apple cider vinegar to a small bowl, stir and allow to sit for 10 minutes.
- Add the coffee, apple puree, olive oil, and vanilla extract to the vegan buttermilk mixture, stir and set aside. Add the flour, cocoa powder, baking soda, salt, caster sugar, and muscovado sugar to a separate bowl and whisk to make sure everything is evenly mixed. Pour the wet ingredients into the dry ingredients and whisk together until combined – do not over-mix.
- Distribute the batter amongst the cupcake liners and bake for 22-25 minutes. Check they are done by piercing them with a toothpick or a knife, the knife should come out clean.
- Allow the cupcakes to cool for about 10 minutes before transferring them to a cooling rack to cool further for 30-40 minutes.
- Blackberry coulis
- Add the blackberries, caster sugar, and water to a saucepan and bring to a simmer over medium heat. Cook for 12 minutes, stirring often until the mixture is thick. Cool to room temperature and then store in the fridge until ready to use. Reserve 2 tablespoons of the coulis for making the frosting.
- Use a cupcake corer (or apple corer) to cut out centers in the cooled cupcakes, reserve the pieces that you remove. Fill each cupcake with blackberry coulis and place the reserved cuts back on top of each one.
- Frosting
- Make a batch of vegan Swiss meringue buttercream.
- Split the buttercream into 2 parts. Add 2 tbsp of the cooled blackberry coulis to one half and blend until combined. Add the 4 tbsp of cocoa powder to the other half and blend until combined as well.
- Transfer the buttercreams to a piping bag fitted with an open star nozzle. Alternate between blackberry and chocolate buttercream when filling the bag to give a swirl effect.
- Pipe the buttercream on top of each cupcake, top with chocolate skulls and fresh blackberries.
- Storage
- These cupcakes are best served at room temperature. If you’re keeping them for more than a couple of days, refrigerate them in an airtight container for up to 5 days. I recommend taking them out of the fridge for at least 2-3 hours to bring them to room temperature before serving. Especially if you’re topping them with vegan buttercream which stiffens up when chilled.
A Hidden Surprise: Blackberry Coulis Filling for Drama & Flavor
The Tangy Filling That Balances the Sweet
There’s something delightful about biting into a cupcake and discovering a fruity center. For these vegan Halloween cupcakes, that surprise comes in the form of a blackberry coulis—dark, moody, and perfect for the holiday. It’s not just about looks, though. The blackberry’s natural tartness cuts through the sweetness of the frosting and chocolate cake, creating a balance that keeps each bite exciting.
To make the coulis, simmer blackberries, caster sugar, and a splash of water until they break down into a thick, spoonable sauce. Stir often, and you’ll see it transform into something jammy and luscious. This step takes just over 10 minutes, but don’t rush it—the reduced texture is what makes it ideal for filling.
Once cooled, the coulis can be piped or spooned into the center of each cupcake. You’ll use a cupcake corer or even a small spoon to scoop out a bit of the baked center, then fill and replace the top like a little cupcake lid. It’s a simple trick that makes your dessert feel bakery-level, no matter how casual your Halloween plans may be.
Halloween Drama in Every Bite
Visually, the coulis adds that gothic touch Halloween desserts often miss. When guests take a bite, they’re met with a rich, dark swirl of blackberry—it’s a little eerie and absolutely irresistible.
Even better? You’ll reserve just a couple tablespoons of that filling to mix into the frosting later. It naturally tints the buttercream a haunting deep purple and adds a touch of real berry flavor—no artificial dyes needed. If you’re into natural Halloween baking, this is your go-to trick for color without compromise.
And if you’re wondering whether this filling makes the cupcakes soggy—don’t worry. The crumb is sturdy enough to hold the coulis without collapsing, especially if you wait until the cupcakes have cooled completely before coring and filling. Patience here makes all the difference in texture.
Frosting and Flair: Crafting the Perfect Halloween Swirl
Vegan Swiss Meringue Buttercream That Actually Works
When people hear “vegan buttercream,” they often assume it’s just margarine and powdered sugar. Not here. These vegan Halloween cupcakes get topped with a luxurious vegan Swiss meringue buttercream, the kind that’s light, smooth, and pipes beautifully. It’s the perfect match for the intense chocolate base and the punchy blackberry center.
Swiss meringue-style frostings are known for their silky texture—and with a few plant-based swaps, you still get all the elegance without the eggs. Once whipped, the buttercream is split into two parts: one gets a swirl of rich Dutch cocoa, and the other is blended with reserved blackberry coulis. Together, they create a haunting, high-contrast duo—dark chocolate and deep berry, swirled like a spell on top of each cupcake.
Piping a Two-Tone Swirl Like a Pro
To create that signature two-tone swirl, you’ll use a piping bag fitted with an open star nozzle. Here’s the trick: alternate spoonfuls of the chocolate and blackberry frostings as you fill the bag. When you start piping, you’ll see the magic happen—those distinct colors swirl together in a pattern that’s different on every cupcake.
It’s both rustic and elegant, just like the best Halloween décor. No two swirls are alike, and that’s part of the fun. Plus, the berry and cocoa flavors blend just enough to keep each bite interesting. Sweet, tangy, and rich—all in one playful topping.
Want to go the extra mile? Chill your piping bag for 5–10 minutes before decorating. Slightly firm frosting holds shape better, especially if your kitchen’s warm or your cupcakes have been out for a bit.
Optional Toppings That Take It Over the Top
Now, let’s talk presentation. Sure, the swirl is beautiful on its own—but Halloween is all about drama, and the right toppings push these cupcakes from pretty to unforgettable.
Start with dark chocolate skulls, made by melting chocolate over a double boiler and pouring it into silicone molds. Once chilled and set, they pop out shiny, eerie, and 100% edible. They perch perfectly on top of the frosting, like a gothic crown.
If you don’t have skull molds, you can use spiders, bats, or simply shards of chocolate bark. Finish with a few fresh blackberries, nestled in the frosting like bubbling cauldron stones. Their natural deep purple color ties the whole theme together.
These simple touches make your cupcakes feel like they came from a high-end bakery—but they’re totally doable at home, even with limited tools. And best of all? They’re still completely plant-based.
Serving & Storing: Keeping Your Cupcakes Fresh and Fabulous
How to Store Vegan Cupcakes Without Losing Texture
One of the perks of baking vegan is that the ingredients tend to hold up beautifully—no eggs to dry out or dairy to spoil quickly. That said, a few smart storage choices can make a big difference.
Once frosted and decorated, these vegan Halloween cupcakes are best stored in an airtight container in the fridge. They’ll stay fresh for up to 5 days, but here’s the trick: bring them to room temperature before serving.
Vegan buttercream, like dairy versions, firms up quite a bit when cold. If you serve the cupcakes straight from the fridge, the texture can feel stiff and the flavors muted. Letting them sit out for 2–3 hours before serving brings everything back to life—soft cake, smooth frosting, and bold flavor.
If you’re making these for a party, you can safely store them the night before and just set them out mid-morning. The result? Cupcakes that taste freshly baked, even on Day 2 or 3.
Make-Ahead Tips for Busy Halloween Prep
Halloween can get hectic, especially if you’re juggling costumes, decorations, and hosting duties. The good news? This recipe is make-ahead friendly.
Here’s a smart prep schedule:
- 2 days ahead: Make the blackberry coulis and store it in the fridge. You can also prep the chocolate skulls and keep them chilled.
- 1 day ahead: Bake the cupcakes, let them cool completely, and store them in an airtight container at room temperature.
- Same day (morning): Fill the cupcakes, make the buttercream, and pipe on the frosting. Decorate with skulls and berries just before serving.
This way, you’re never rushing to get it all done in one afternoon. Plus, your kitchen stays cleaner—no last-minute chocolate melting or frosting disasters while guests are arriving.
If you’re traveling with them, use a cupcake carrier or deep box lined with paper towels to absorb any moisture and prevent sliding. Keep them cool but don’t transport them frozen—the decorations can crack or sweat if the temperature changes too quickly.
FAQ: Vegan Halloween Cupcakes
What are the best decorations for vegan Halloween cupcakes?
Chocolate skulls, blackberries, piped frosting swirls, or molded vegan chocolate shapes like bats and spiders are excellent options. Use naturally colored frostings for added effect.
Can you make vegan Halloween cupcakes without soy?
Yes! Swap the soy milk with almond milk, oat milk, or coconut milk. Choose a soy-free vegan butter for the frosting to keep it allergen-friendly.
How do you color vegan frosting naturally for Halloween?
Use blackberry coulis for purple hues, activated charcoal or black cocoa powder for black, and pumpkin puree for soft orange tones.
How long can vegan cupcakes stay fresh at room temperature?
They can sit at room temperature for 1–2 days, but if storing longer, refrigerate them for up to 5 days and bring to room temp before serving.
Conclusion
These vegan Halloween cupcakes are proof that spooky can be stylish—and plant-based doesn’t mean sacrificing flavor. With rich chocolate cake, tangy blackberry filling, and a swirl of striking buttercream, they’re as satisfying to eat as they are fun to decorate.
Whether you’re baking for a crowd or just want a creative weekend project, this recipe delivers everything you need: flavor, texture, and that extra little flair that makes October baking magical.
Make them once, and don’t be surprised if they become part of your Halloween tradition. You won’t miss the dairy—or the stress.
