Vegan Halloween Cupcakes with Chocolate Coffee + Pumpkin Pie Frosting
Servings: 24 cupcakes
Ingredients
Rich Chocolate Coffee Sponge-
- 3 C unbleached all-purpose flour
- 1 ½ C organic sugar
- ½ C unsweetened cocoa powder
- 1 ½ Tbsp charcoal powder (food-grade)
- 2 teaspoon baking soda
- 1 teaspoon Himalayan pink salt
- 1 teaspoon pumpkin pie spice
- ⅔ C canola oil
- 2 tablespoon apple cider vinegar
- 1 tablespoon vanilla extract
- 2 C cooled decaf coffee
Pumpkin Pie Frosting-
- 6 tablespoon Earth Balance soy-free dairy-free butter
- 1 teaspoon vanilla extract
- 2 tablespoon canned pumpkin
- 1 teaspoon pumpkin pie spice
- 5 C organic powdered sugar
- 1 teaspoon almond milk
- ¼ teaspoon McCormick's "Berry" Color From Nature Food Dye
- 1 teaspoon McCormick's "Sunflower" Color From Nature Food Dye
Instructions
- To make the cake: Preheat oven to 350°. In a stand mixer (or medium mixing bowl by hand; make sure to use electric beaters), combine the flour, sugar, cocoa, charcoal powder, pink salt, baking soda, and spice on low.Stir in oil, vinegar, and vanilla; slowly add in cooled coffee. Continue to mix on low speed, increasing to medium-high once ingredients are combined well. I like to let mine mix for a couple of minutes on medium-high, to really get a good batter going!
- Once finished, divide batter between two cupcake baking sheets lined with cupcake wrappers (I used black ones). Bake for 15 minutes, checking to make sure that a toothpick inserted into the middle comes out clean. Set aside to cool COMPLETELY before frosting (hint: place cupcakes in the fridge after they have cooled on the counter for 30 minutes).
- To make the frosting: In your cleaned stand mixer (or with electric mixers by hand), cream the softened dairy-free butter, vanilla, pumpkin, spice, and natural food dye together on low for 1 minute. With the stand mixer ON LOW, SLOWLY add the powdered sugar (if you add it all at once and then turn on the mixer, your kitchen will quickly become a winter wonderland of powdered sugar).Add almond milk. Once the frosting is combined well, increase speed to medium-high and beat frosting for an additional minute (this makes it extra fluffy).Ice cooled cupcakes with pumpkin pie frosting. I used an extra large piping tip for these!
Notes
Please see the "Allergy-Info & Substitutions" section for tweaks to this recipe! Tried this recipe? Let me know!Mention @bohemian.vegan.kitchen or tag #bohemianvegankitchen on Instagram so I can see your delicious creation!!