Vegan Halloween Cupcakes with Blackberry Coulis and Chocolate Skull Toppers Recipe

If you’re on the lookout for a show-stopping dessert this fall, the Vegan Halloween Cupcakes with Blackberry Coulis and Chocolate Skull Toppers Recipe is a total game-changer. These cupcakes blend rich cocoa, the subtle tang of blackberry coulis, and creamy vegan buttercream into one luscious bite, all crowned with hauntingly delightful chocolate skull toppers. The best part is how these spooky treats come together with ingredients that are simple yet deliver bold flavors, perfect for Halloween or cozy gatherings any time autumn rolls around.

Ingredients You’ll Need

Every great recipe starts with ingredients that do the heavy lifting in flavor, texture, and appearance. Here, each component plays a vital role, creating cupcakes that are moist, flavorful, and visually stunning—ideal for capturing the Halloween spirit.

• Soy milk: Creates a creamy base and reacts with apple cider vinegar to mimic buttermilk’s tanginess.
• Apple cider vinegar: Activates baking soda for that perfect cupcake rise and adds a subtle tang.
• Instant coffee granules: Enhances the depth of cocoa flavor without a strong coffee taste.
• Apple puree: Adds natural sweetness and moisture while keeping the cupcakes tender.
• Olive oil: Provides a silky crumb and ensures the cupcakes stay moist.
• Vanilla extract: Brings warmth and a sweet fragrance to balance the cocoa.
• Plain flour: The essential structure-builder.
• Dutch processed cocoa powder: Gives a rich, smooth chocolate flavor without acidity.
• Baking soda: Leavens the cake for lightness.
• Sea salt: Enhances all the other flavors and cuts through the sweetness.
• Caster sugar: Sweetens evenly and dissolves quickly for perfect texture.
• Light muscovado sugar: Adds a hint of molasses flavor and moistness.
• Blackberries: Fresh fruit to make a vibrant, tangy coulis and to garnish.
• Water: Needed to cook down the blackberries into a luscious sauce.
• Vegan Swiss meringue buttercream: A creamy, fluffy frosting that lifts the entire cupcake experience.
• Dark chocolate: For the spooky skull toppers that bring fun and flair to the cupcakes.

How to Make Vegan Halloween Cupcakes with Blackberry Coulis and Chocolate Skull Toppers Recipe

Step 1: Prepare Chocolate Skull Toppers

Before diving into the cupcakes, start with the stars of the show—the chocolate skulls. Melt the dark chocolate gently using a double boiler to avoid burning, then pour it carefully into skull-shaped molds. Refrigerate them until firm. Depending on how many cupcakes you want to decorate, you might need to repeat this process to create enough skulls. Crafting these in advance makes decorating the cupcakes a breeze later on.

Step 2: Make the Vegan Buttermilk

Combine soy milk with apple cider vinegar in a small bowl and let it rest for about 10 minutes. This mixture curdles slightly, transforming into vegan buttermilk, which is essential for tenderizing the cupcakes and giving them a subtle tang that balances the sweetness.

Step 3: Mix Wet Ingredients

Add instant coffee granules—dissolved in boiling water—to the vegan buttermilk, then stir in the apple puree, olive oil, and vanilla extract. These wet ingredients come together to create a rich, lush base packed with moisture and flavor.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, Dutch processed cocoa powder, baking soda, sea salt, caster sugar, and muscovado sugar. Mixing these dry ingredients well ensures an even distribution of flavors and proper rising.

Step 5: Bring Batter Together

Pour the wet ingredients into the dry ingredients and whisk gently until just combined. Avoid over-mixing to keep the cupcakes light and tender. The batter will be chocolatey, smooth, and perfectly pourable.

Step 6: Bake the Cupcakes

Preheat your oven to 180°C (356°F) and line a 12-hole cupcake tin with cupcake liners. Divide the batter equally among the liners and bake for 22 to 25 minutes. A toothpick inserted in the center should come out clean when they’re done. Let the cupcakes cool in the tin briefly before transferring to a wire rack to cool completely.

Step 7: Prepare Blackberry Coulis

While the cupcakes cool, simmer blackberries with caster sugar and water in a saucepan over medium heat. Stir often and cook until thickened—about 12 minutes. Allow the coulis to cool to room temperature, then chill it in the fridge until you are ready to use. Don’t forget to reserve 2 tablespoons for mixing into the frosting for an extra burst of flavor.

Step 8: Core and Fill Cupcakes

Use a cupcake or apple corer to remove the centers from the cooled cupcakes. Fill each hollow with luscious blackberry coulis, then replace the removed cupcake pieces on top to seal in the delicious filling.

Step 9: Make the Frosting

Prepare a batch of vegan Swiss meringue buttercream and split it into two portions. Blend 2 tablespoons of the chilled blackberry coulis into one half to create a fruity pink swirl, and add 4 tablespoons of cocoa powder into the other half for a deep chocolate flavor. Transfer both frostings into a piping bag, alternating between the two so when piped, the cupcakes have a dramatic, swirled look.

Step 10: Decorate the Cupcakes

Generously pipe the swirled buttercream on each cupcake to your desired height. Top with a freshly made chocolate skull and a few fresh blackberries for that irresistible Halloween vibe that will wow guests.

How to Serve Vegan Halloween Cupcakes with Blackberry Coulis and Chocolate Skull Toppers Recipe

Garnishes

Besides the haunting chocolate skulls and fresh blackberries, you can sprinkle edible glitter or use black and orange sprinkles for added festive flair. Mint leaves can also add a pop of green that balances the dark colors beautifully, making every bite as striking as it is delicious.

Side Dishes

These cupcakes make a perfect standalone treat but also pair amazingly well with spiced pumpkin soup or a crisp autumn salad for a cozy Halloween menu. Serve alongside warm chai or a tangy cranberry spritz to balance the richness and keep your guests’ palates fresh.

Creative Ways to Present

For an unforgettable presentation, place cupcakes on tiered cake stands surrounded by faux cobwebs or mini pumpkins. Use vintage-style plates and black lace doilies to emphasize the spooky vibe. Alternatively, serve each cupcake in a mini cauldron or terracotta pot for charming fall-themed décor everyone will remember.

Make Ahead and Storage

Storing Leftovers

If you have leftover cupcakes, store them in an airtight container in the refrigerator. They maintain their freshness for up to 5 days. Because of the vegan buttercream, it’s best to bring them to room temperature before serving so the frosting softens and tastes just as luscious as on day one.

Freezing

You can freeze the baked but unfilled cupcakes wrapped tightly in plastic wrap, placing them in an airtight container or a freezer bag. Freeze for up to 3 months. Defrost in the refrigerator overnight, then fill, frost, and decorate fresh for best results. Avoid freezing cupcakes once frosted to keep the texture perfect.

Reheating

For the best taste, allow refrigerated cupcakes to come to room temperature naturally before eating. Avoid microwaving, as this can melt the buttercream and disturb the delicate structure. If you want just to warm the cupcake base, remove the frosting first, warm the cake for a few seconds, and then reapply the frosting.

FAQs

Can I use a different type of plant milk?

Absolutely! Almond milk, oat milk, or any other neutral-flavored plant milk will work well to make vegan buttermilk with apple cider vinegar. Just keep the quantity the same for best results.

Is it possible to make the cupcakes gluten-free?

Yes, by substituting the plain flour with a gluten-free all-purpose baking mix that includes xanthan gum, you can keep the texture similar. Just ensure all other ingredients are certified gluten-free if you have sensitivity concerns.

Can I skip the coffee in the recipe?

The instant coffee enhances the chocolate flavor without imparting a strong coffee taste, but if you prefer, you can omit it. The cupcakes may be a touch less rich, but still delicious.

How do I make vegan Swiss meringue buttercream?

This involves aquafaba—the liquid from canned chickpeas—whipped with sugar to create a meringue base, then combined with vegan butter or fat. It yields a silky and stable frosting perfect for intricate piping and flavor pairing with this recipe.

Can I prepare the chocolate skull toppers without molds?

Definitely! You can drizzle melted dark chocolate onto parchment paper into skull shapes freehand or use a stencil. Let them cool completely before gently lifting them off. It adds a personal touch and works well if you don’t have specialized molds.

Final Thoughts

Making these Vegan Halloween Cupcakes with Blackberry Coulis and Chocolate Skull Toppers Recipe is such a fun and rewarding experience, combining festive creativity with decadent flavors. Whether you’re baking for a party, a family treat, or just to indulge your seasonal cravings, these cupcakes bring a perfect balance of spooky charm and mouthwatering taste. I wholeheartedly encourage you to try this recipe and make your Halloween celebrations extra memorable!

Vegan Halloween Cupcakes with Blackberry Coulis and Chocolate Skull Toppers Recipe

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• Author: admin
• Total Time: 1 hour 22 minutes
• Yield: 12 cupcakes 1x
• Diet: Vegan

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Description

Delightfully spooky Vegan Halloween Cupcakes that are moist, rich in chocolate flavor, and topped with a luscious swirl of blackberry and chocolate vegan Swiss meringue buttercream. These cupcakes feature a hidden blackberry coulis center and optional chocolate skull decorations, perfect for a festive and vegan-friendly Halloween treat.

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Ingredients

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Cupcake Batter

• 1 cup soy milk
• 1 tablespoon apple cider vinegar
• 1 tablespoon instant coffee granules (mixed with 2 tbsp boiling water)
• ⅓ cup apple puree
• ⅓ cup olive oil
• 1 teaspoon vanilla extract
• 1 cup plain flour
• ½ cup Dutch processed cocoa powder
• ¾ teaspoon baking soda
• ¼ teaspoon sea salt
• ¾ cup caster sugar (superfine)
• ¼ cup light muscovado sugar

Blackberry Coulis

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

Buttercream and Toppings

• 1 batch vegan Swiss meringue buttercream
• 4 tablespoons Dutch processed cocoa powder
• 10.6 oz dark chocolate (for skull molds)
• ½ cup fresh blackberries (for garnish)

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Instructions

1. Prep Chocolate Skulls: Melt the dark chocolate over a double boiler and pour it into skull molds. Refrigerate until set. Repeat as needed depending on the number of molds you have.
2. Preheat Oven and Prepare Tin: Preheat oven to 180°C (356°F). Line a 12-hole cupcake tin with cupcake liners.
3. Make Vegan Buttermilk: Combine soy milk and apple cider vinegar in a small bowl. Stir and let it sit for 10 minutes to curdle slightly.
4. Combine Wet Ingredients: Add the instant coffee mixture (coffee granules mixed with boiling water), apple puree, olive oil, and vanilla extract to the vegan buttermilk. Stir well and set aside.
5. Mix Dry Ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, sea salt, caster sugar, and muscovado sugar for even distribution.
6. Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and whisk until just combined. Avoid over-mixing for a tender crumb.
7. Fill Cupcake Liners and Bake: Distribute batter evenly among the cupcake liners. Bake for 22-25 minutes. Check doneness by inserting a toothpick or knife; it should come out clean.
8. Cool Cupcakes: Let cupcakes cool in the tin for 10 minutes, then transfer to a cooling rack to cool completely (30-40 minutes).
9. Prepare Blackberry Coulis: In a saucepan, combine blackberries, caster sugar, and water. Simmer over medium heat for 12 minutes, stirring frequently, until thickened. Cool to room temperature, reserve 2 tbsp for frosting, and refrigerate the rest.
10. Core Cupcakes and Fill: Use a cupcake or apple corer to remove centers from the cooled cupcakes. Fill each hole with blackberry coulis. Replace the removed cupcake pieces on top.
11. Make Vegan Swiss Meringue Buttercream: Prepare the vegan Swiss meringue buttercream as per recipe or pre-made batch.
12. Divide and Flavor Buttercream: Split buttercream into two portions. To one portion, add 2 tbsp of cooled blackberry coulis and mix thoroughly. To the other, add 4 tbsp Dutch processed cocoa powder and blend well.
13. Pipe Frosting: Fill a piping bag with alternating spoonfuls of blackberry and chocolate buttercream using an open star nozzle to create a swirled effect. Pipe onto each cupcake.
14. Decorate and Serve: Top cupcakes with the chocolate skulls and fresh blackberries.
15. Storage: Store cupcakes in an airtight container. Keep at room temperature if serving within a couple of days or refrigerate for up to 5 days. Bring to room temperature for 2-3 hours before serving to soften the buttercream.

Notes

• If making chocolate skulls, prepare them ahead of time to allow proper setting.
• Do not over-mix the batter to maintain cupcake tenderness.
• The vegan ‘buttermilk’ substitute is key for cupcake moisture and texture.
• Allow buttercream to soften at room temperature after refrigerating for optimal flavor and texture.
• The blackberry coulis can be made in advance and stored refrigerated.
• Use an open star nozzle to create a beautiful swirled frosting effect.

• Prep Time: 40 minutes
• Cook Time: 25 minutes
• Category: Baking
• Method: Baking
• Cuisine: Vegan, Western