Vegan Halloween Chocolate Cupcakes With Vegan Match

Name: Vegan Halloween Chocolate Cupcakes With Vegan Matcha Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/3 cups all-purpose flour; 2 cups white sugar; 3/4 cup dark cocoa powder; 2 teaspoons baking powder; 1 teaspoon instant espresso powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup almond milk; 1/2 cup canola oil; 2 teaspoons apple cider vinegar; 2 teaspoons vanilla extract; Matcha Vegan Icing:; 1 cup confectioners' sugar; 1 teaspoon green tea powder (matcha); 1/2 teaspoon almond extract; 1/2 teaspoon vanilla extract; 1 tablespoon almond milk, or as needed

Servings: persons

2 1/3 cups all-purpose flour
2 cups white sugar
3/4 cup dark cocoa powder
2 teaspoons baking powder
1 teaspoon instant espresso powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup almond milk
1/2 cup canola oil
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract
Matcha Vegan Icing:
1 cup confectioners' sugar
1 teaspoon green tea powder (matcha)
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 tablespoon almond milk, or as needed

1
Preheat the oven to 350 degrees F (175 degrees C). Place liners into a 12-cup muffin tin.
2
Combine flour, sugar, cocoa powder, baking powder, espresso powder, baking soda, and salt in a large bowl. Sift flour mixture into another bowl and sift again back to the first bowl. Add almond milk, oil, vinegar, and vanilla extract and beat using an electric mixer on medium speed until well combined. Fill each lined muffin cup 1/3 full of batter.
3
Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
4
While cupcakes are baking, sift confectioners' sugar into a bowl and add matcha powder. Whisk together to blend. Add almond extract and vanilla extract and stir to combine. Mix in almond milk 1 teaspoon at a time using a whisk or spoon until icing reaches a good spreading consistency.
5
Allow cupcakes to cool completely before icing, about 1 hour.

1521

kcal

Calories

Fat

228

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 1/3 cups all-purpose flour, 2 cups white sugar, 3/4 cup dark cocoa powder, 2 teaspoons baking powder, and more.

Yes, Vegan Halloween Chocolate Cupcakes With Vegan Matcha Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegan Halloween Chocolate Cupcakes With Vegan Matcha Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions