Vegan Halloween Double Chocolate Monster Cupcakes

October 8, 2019
It's Halloween, or as I call it, time to trick or treat yourself. These vegan double chocolate cupcakes are simply spooktacular (okay, I'll stop)! They're easy to make, which is perfect for your Halloween plans, whether you're heading to a party, doing a movie marathon, or planning to scare some trick or treaters. They're a wholesome and healthier alternative to processed chocolate bars. Hope you enjoy them!
Vegan Halloween Treats - monster cupcakes

Vegan Halloween Double Chocolate Monster Cupcakes

Recipe Type: Sweets
utensils YIELDS 12 cupcakes
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  • 1 1/2 cups Whole Wheat Flour (can substitute with all-purpose gluten free flour)
  • 1/4 cup Organic Coconut Sugar
  • 1/4 cup Cocoa Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 2 tsp Flax Seeds
  • 2 tsp Vanilla Extract
  • 1 cup Almond Milk (or other plant-based milk)
  • 12 large Strawberries
  • 1/4 cup Sunflower Seeds
  • 1 cup Dark chocolate buttons/chips (dairy free)
  • 1 1/2 cups Whole Wheat Flour (can substitute with all-purpose gluten free flour)
  • 1/4 cup Organic Coconut Sugar
  • 1/4 cup Cocoa Powder
  • 1 tsp Baking Soda
  • 1 tsp Salt
  • 2 tsp Flax Seeds
  • 2 tsp Vanilla Extract
  • 1 cup Almond Milk (or other plant-based milk)
  • 12 large Strawberries
  • 1/4 cup Sunflower Seeds
  • 1 cup Dark chocolate buttons/chips (dairy free)
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Directions

1. Preheat the oven to 180°C (356°F).
2. Make a flax egg by putting 2 tsp of the seeds in 5 tbsp water—let it sit and it will form a gel-like consistency to bind your cupcakes.
3. Mix the dry ingredients: flour, sugar, cocoa powder, baking soda and salt. Add 1/3 cup of roughly chopped dark chocolate buttons/chips.
4. Mix the wet ingredients: vanilla extract, 1/2 cup almond milk, the flax eggs.
5. Line your cupcake tray.
6. Make a well in the center of the dry ingredients and quickly fold in the wet ingredients.
7. Fill the tray, but make sure it’s 1/2 full to allow room for the cupcake to rise. Drop the pan 3-4 times to remove the air bubbles.
It’s time to bake! Set the timer for 20 minutes, and check halfway.
8. Melt the rest of the dark chocolate buttons/chips slowly in a pan, adding a little almond milk at a time. Don’t let it bubble – turn down the heat gradually until it is cool.
The cupcakes should be halfway done – check how they’re going! They should be rising slightly.
9. Wash and cut the strawberries. Slice a little mouth for each strawberry ‘monster’. Add chocolate ‘eyes’ using toothpicks and sunflower seed fangs…you may not need a 1/4 cup, but you may need backup ‘teeth’, since the sunflower seeds may be a little fragile. Once they’re done, place into the freezer/fridge to chill.
10. Cupcakes are baked! Let them cool (to room temperature) and ice them with the dark chocolate.
11. Assemble the strawberry ‘monsters’ on top of each cupcake. You’re all set!

Also by Debbie: Vegan Mee Goreng (Malaysian Stir Fried Noodles)
Easy Vegan BBQ Mixed Nuts
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Photo: Deborah Tan


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Debbie was born in Malaysia and grew up in New Zealand. She loves writing, musicals, and living a plant based life. A digital marketer by day, she is also passionate about visual storytelling. She hopes to show that living a more sustainable and compassionate lifestyle can be simple and fun! Debbie has volunteered for social and environmental causes over the years, and interviewed Dr Jane Goodall on her 2018 world tour. Visit her Instagram @debbietan96 for snaps of delicious food and plants, and YouTube for music.

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