Vegan Halloween cupcakes

If you fancy making some spooky, delicious yet totally egg- and dairy-free treats, these vegan Halloween cupcakes are just the ticket, complete with dairy-free buttercream and Oreo spiders!

The soft, tender chocolate cupcakes are easy to make. You'll simply cream vegan butter and sugar together, then whisk in chia seeds, plant milk and vanilla. Fold in flour, cocoa powder and baking powder, spoon the batter into cupcake cases and you're ready to bake!

The vanilla buttercream is super simple too. It's just plant butter, icing sugar, vanilla extract and plant milk whisked together until smooth and fluffy and then piped onto the lovely chocolatey cupcakes.

Finally, to create the spider effect, you'll pop an Oreo on top of each cupcake (yes, Oreos are vegan-friendly!), decorate with candy eyes and use a black writing icing to draw on some creepy crawly legs!

Instructions

Put the chia seeds in a small bowl.

Add 90ml (3 fl oz) of water. Stir, then pop in the fridge for 10 minutes.

Make the sponges

Preheat the oven to 200C (180C fan).

Put the plant butter, vegetable oil and sugar together in a mixing bowl.

Beat until light and fluffy.

Add the chia seeds, plant milk and vanilla.

Whisk through.

Add the flour, cocoa powder and baking powder.

Fold together.

Line the muffin tray with muffin cases and divide the mixture evenly between them.

Bake for 20-25 minutes until springy to the touch.

Transfer to a wire rack to cool completely.

Make the frosting

Put the plant butter in a large bowl.

Whisk until smooth. 

Add the icing sugar, vanilla extract and plant milk.

Whisk until fluffy and increased in volume.

Transfer into your piping bag fitted with a 1cm nozzle. Pipe generous swirls on top of each cake.

Add the spiders

Pop an Oreo on top of each cupcake.

Place 2 candy eyes on each Oreo, using a little dab of the writing icing to stick them in place. 

Finally, draw spider legs on either side of each of the Oreos using the black writing icing to complete the spider look.

Your vegan Halloween cupcakes are now ready to enjoy!

Pointers, tricks and troubleshooting tips for the perfect Vegan Halloween cupcakes

Are Vegan Halloween cupcakes easy to make?

The sponge in these vegan Halloween cupcakes is very easy to make and the chia seeds help to create a rich, moist texture that brings crumb to life just as well as egg.

What’s even better is that if you’re a regular baker of sweet vegan treats there’s a good chance you have most, if not all, the ingredients in your cupboard already, bar the decorations.

Will I need any special equipment for Vegan Halloween cupcakes?

No special equipment is needed for these cupcakes that you wouldn't find in the average kitchen, but it's best to check the full list of suggested equipment on the recipe card below.  

Where can I buy candy eyes? Can I make candy eyes?

Candy eyes are available in some larger supermarkets and specialist baking suppliers (especially around the festive season), or you can easily find them online all year round.

If you can’t buy candy eyes you can also make them in several different ways, although many of them won’t be vegan. With this in mind this candy eye recipe is vegan, very easy to make and doesn’t require many ingredients. If you don’t have any mini chocolate chips you can also use the icing pen you’re using to make spider legs for pupils.

If you’re making a lot of Halloween bakes then making a big batch of spooky eyes can be a good idea. You can make them in different sizes for other bakes, add food colouring for red or black eyes, or even change the pupil shapes - pine nuts make great cat and snake eyes, for instance.

If you don’t have any candy eyes and don’t feel like making any separately, you could also make them using a white icing pen for the whites of the eyes and a black pen for the pupils and decorate the Oreo cookie directly. The icing will run a little if you make blobs as large as the candy eyes I’ve used here, so it’s best to make them about half the size. You can even decorate eight eyes per cupcake if you have the patience!

Are Vegan Halloween cupcakes suitable for vegetarians?

Yes, these spooky cupcakes are suitable for both vegans and vegetarians, and if you haven’t used chis seeds to bake with before I think you’ll be pleasantly surprised with how well they work as a binder, producing a rich moist crumb. Do remember to use plant based milk and butter to ensure everything is suitable for a vegan diet. 

Are Vegan Halloween cupcakes gluten-free?

These cupcakes are not gluten-free as they contain gluten in the self-raising flour, baking powder and Oreos, but it is possible to remedy this.

You can swap out the self-raising flour and baking powder for your preferred gluten-free alternative. As you would expect, they will have a slightly different texture if you do this.

At the time of writing (September 2021) Oreos make a gluten-free version of their cookies that are available throughout the UK. If you can’t find them in the supermarket you can find them online, including on Amazon.

Finally, you can make gluten-free Oreo cookie alternatives at home, which generally have an excellent taste and texture that’s very similar to the original - they just won’t have the same fancy texture on top. This recipe by Gluten Free on a Shoestring looks fantastic.

Are Vegan Halloween cupcakes keto-friendly?

These Halloween cupcakes are made with flour and sugar, making them high in carbohydrates and therefore not suitable for a ketogenic diet.

Are Vegan Halloween cupcakes healthy?

This is a once a year type treat that’s perfect for Halloween, but best avoided as something you eat often as it’s high in both sugar and fat.

Are Vegan Halloween cupcakes safe to eat while pregnant?

There is nothing in this recipe that should pose a risk to someone while pregnant, as long as the ingredients are in good condition and the cupcakes have been made hygienically and safely.

If you have any concerns please seek help from a medical professional. This website does not offer medical advice.

What goes well with Vegan Halloween cupcakes?

I think a simple glass of milk or hot drink of your choice is enough of a compliment for these cupcakes beautifully.

If you’re looking to create a full Halloween platter then check out my other Halloween recipes which includes everything from Halloween punch full of gummy snakes and jack'o'lantern clementines to bloody pancakes. Almost all of the recipes can be made vegan with just a few simple changes.

Can I make Vegan Halloween cupcakes without plant based butter or milk?

You can swap both the liquid and the fat in the cupcake batter out for other, similar ingredients but you will end up with a slightly different dish.

If you don’t have any plant based milk but do have some plant based yogurt or cream then thinning this out to the consistency of plant milk would be the best alternative. I haven’t tried using just plain water, and while I think it would impact the taste and texture of the crumb it, should work.

If you don’t have any plant based butter then plant based margarine will work just as well as long as the fat content is suitably high (at or above 80%). Chocolate sponges also generally work very well if made with neutral tasting oils such as vegetable oil, so you can swap the vegan butter out for the same weight in oil if you have any. Always use oil fresh from the bottle and make sure it doesn’t have any noticeable odour. Oil that has already been used for frying or is even a little past its best is much more noticeable when used in sweet treats than when it’s used for savoury cooking.

For the frosting it would be best to stick to a vegan butter. You could potentially use a vegan cream cheese to make vegan cream cheese frosting, but this type of topping still requires butter as one of the ingredients, so this won't really help you you!

I haven’t got chia seeds, can I use a different type of egg replacer?

While I have only tested this recipe with chia seeds( as they make light, moist sponges) there are other egg alternatives that should work well. This recipe uses 3 tbsp chia seeds, which equates to three eggs. If you don’t have any chia seeds available try one of the following alternatives (each = 1 egg, so multiply as needed for any given recipe - in this case by 3).

• 1 tablespoon flax seeds mixed with 2 tablespoons of water and left for 10 minutes in the fridge.
• 3 tablespoons of aquafaba (the water you get in a tin of chickpeas).
• 3 tablespoons of applesauce (bear in mind this will add sweetness).

Can I add extra Oreos to Vegan Halloween cupcakes?

You can add extra Oreos to these cupcakes, either in the batter or in the frosting. For the batter you can place an Oreo at the bottom of each case, which makes for a fun suprise treat towards the end, or you can crush around 8 Oreos up using a rolling pin (or blitz them in a food processor) and fold them through the frosting as a last step.

These Oreo buttercream cupcakes do both of these things if you’d like some visual tips

How should I store Vegan Halloween cupcakes?

To keep these cupcakes at their best for as long as possible they should be stored in an airtight container somewhere cool and out of direct sunlight. Keep them in a single layer rather than stacking them so the frosting and spooky spiders keep intact.

If you keep them this way they will last three days, but you may find the Oreos are a little softer by the second or third day. Most of my family rather enjoy a soft Oreo, so this isn’t necessarily a problem!

You could also store them in the fridge if you have space, in which case they should keep for up to 5 days or in the freezer, where they will last for up to three months.

Can I leave Vegan Halloween cupcakes out on the counter?

If these cupcakes are stored in a covered container somewhere cool and out of direct sunlight then they can be stored on the counter and at room temperature.

Don’t store them uncovered unless you are serving them immediately as they will dry out more quickly and not last as long due to airborne food pathogens potentially contaminating them.

Can I make Vegan Halloween cupcakes ahead?

These cupcakes can be made ahead of time, but are at their very best if eaten within 24 hours of baking, so if possible make them no more than a day ahead then store them in an airtight container in the fridge or a cool, dark place.

Can I freeze Vegan Halloween cupcakes?

These spooky cupcakes can be frozen for up to three months and still taste delicious once thawed. As the frosting and decorations are quite large and delicate you will need to freeze them in a single layer.

If you don’t have enough room in your freezer to do this you can put them on a baking tray, freeze them overnight and then once frozen transfer into a freezer bag or container so they take up less space. Do be aware however that if they are bumped and jostled a lot in the bar the icing and decorations may get damaged.

When you're ready to defrost the cupcakes you can either leave them in the fridge overnight or place them on the counter (keep them in an airtight container during defrosting so condensation doesn’t form on the outsides). Don't forget to defrost them in a single layer so they don't all stick together.

Can I make Vegan Halloween cupcakes in a different quantity?

If you want to make more or less of Vegan Halloween cupcakes then go right ahead.

Look for the recipe card below. You'll see the servings near the top left, which is currently set to 12. To change this to the number you want to make just click on it and a little slider will pop up. You can move the slider up or down to get the amount you want to make.

All the ingredient quantities will update automatically for you so that everything is in the right ratios.

Can I make Vegan Halloween cupcakes in a different tin/tray?

Yes, a stand mixer like a KitchenAid is the perfect bit of kitchen kit for baking as it takes out all the hard work of whisking and mixing. When using a stand mixer, always start slow so as not to create a cloud of flour or icing in the kitchen.

To make the cake batter, add the sugar, egg whites, milk, butter, oil, strawberry essence, and self-raising flour to the bowl, and with the whisk or paddle attachment mix slowly, increasing the speed gradually to medium until everything is well incorporated.

You might need to scrape the sides of the bowl down to make sure all the ingredients are mixed in. Try not to overwork the batter, it just needs to be whisked together until you have a smooth, pale mixture.

A stand mixer can also be used to make the buttercream. First, soften the butter with the whisk attachment on medium until it's light and smooth. Next, add the icing sugar and start beating on the lowest speed, building up to full speed once the sugar has been incorporated into the butter.

You might want to add half the sugar and mix before adding the rest. Again scraping the sides down with a spatula is important to make sure all the sugar is mixed in. Aim for a really fluffy, pale buttercream. It should significantly increase in volume.

Now you can add the vanilla extract and a small amount of pink food colouring for a final mix.

Can I make Vegan Halloween cupcakes in a stand mixer such as a KitchenAid or Kenwood Mixer?

A stand mixer such as a KitchenAid is super handy when baking, taking all the hard work out of and beating, mixing and whisking you may have to do. They’re easy to use too, just remember to always start them on a slow setting and go upwards as the ingredients begin to get incorporated - this way you don’t make a cloud of flour or icing sugar the kitchen.

To make the chocolate sponge for the cupcakes add the sugar and butter to the bowl and mix with a paddle attachment on the slowest setting, increasing the speed gradually until the two ingredients have creamed together. After this you can add the chia seeds, plant milk and vanilla and then mix again with the paddle attachment. Finally, add the flour, cocoa powder and baking powder and give a final mix on a slow setting - you only want to gently combine the ingredients, not heavily beat the batter.

Depending on the size of your standmixer and how much batter you’re making you might need to scrape the sides of the bowl down to make sure all the ingredients are mixed in.

A stand mixer can also be used to make the buttercream frosting. First, soften the butter with the whisk attachment by adding cubes into the bowl and mixing with a whisk attachment on a medium until it's light and smooth. Next, add the icing sugar and start beating on the lowest speed, building up to full speed once the sugar has been incorporated into the butter. You’re trying to create a really light, smooth and fluffy frosting where the sugar has fully dissolved and the volume of the mixture has increased by quite a bit as more air is incorporated. With this in mind it’s better to be on the safe side and keep whisking if you’re not quite sure you’re there yet.

How can I make sure Vegan Halloween cupcakes are perfectly cooked?

As cupcake are a small, even shape you can usually get very good, consistent results when it comes to texture - as long as you pay careful attention to the temperature of your oven and cooking times. Here are some tips:

How important preheating your oven is varies quite a bit depending on what you’re cooking, but for sponges a constant and correct temperature throughout the entire cooking process is crucial. A lot of wonderful things are happening at the molecular level during the baking process, so an oven that’s too hot, too cold, or that varies a lot during the baking process can have a negative impact on your bake.

To ensure the cupcakes are baked evenly, you want them to be as close as they can be to the middle of the oven so arrange the shelves as necessary, before preheating the oven to 200C (180C fan / 350F). Having said this, if your oven has a known hotspot, then try to account for this and work around it. I tend to put my trays slightly off to the left as my current oven is slightly warmer on the right! If parts of your oven gets significantly hotter you may find some of the cupcakes bake at slightly different speeds. If this is the case you can take out the fully baked cupcakes and leave the others for another minute or two.

For the batter make sure to carefully weigh out all your ingredients and that they are well incorporated, but not overmixed when it comes to the flour as this well help the rise and to create a nice, even crumb.

Set a timer so you know when to check the cupcakes, but also try to keep an eye on them through the oven door. Don't be tempted to open the door unless you’re almost positive the cupcakes are done or they may not rise properly.

Once the cupcakes rise and you think they are cooked you can test one by gently pressing into the top, it should feel firm and spring back.

If you're still not sure they are done you can use a skewer to test the middle. Insert the metal skewer into the middle of the cupcake and pull it out - it should come out clean, without any wet batter on.

Why did my Vegan Halloween cupcakes turn out overcooked?

If your cupcakes are overcooked and chewy this might be because the oven was too hot, or the cakes were cooked for too long.

The temperature dials on ovens are not always an accurate representation of the actual temperature in the oven. If you find bakes are often burning in your oven, try setting the dial to 10 or 20 degrees lower than the recipe recommends. You could also try using an oven thermometer to check the temperature inside the oven.

Always set a timer when baking. I like to set a timer a few minutes shorter than the time it says on the recipe so I can have a peek through the oven door and check how things are coming along.

Why did my Vegan Halloween cupcakes turn out undercooked?

Wet middles are a sign that the cakes haven't been in the oven long enough, or the oven isn't hot enough.

Try to preheat the oven when baking. This way you know the cakes will be cooked at a constant temperature.

If the cakes are still wet in the middle you need to return them to the oven to finish baking then test them again after 5 minutes. To make sure the middles are cooked use a skewer to test them, it should come out clean without a trace of wet batter.

Once your cakes are out of the oven, don't be tempted to wrap them and put them in the refrigerator or freezer while still hot. Not only is this poor food safety practice as it will warm up the outside of other items in the fridge/freezer to a point that bacteria become active, it can also cause your cupcakes to become denser, more soggy and undercooked. For this reason it's always best to allow them to cool slowly on a wire rack for a light, tasty sponge.

Why didn’t my Vegan Halloween cupcakes rise?

Cupcakes aren’t meant to rise as much as some other baked treats, but the edges should come to up to just under the sides of the case and a relatively flat top, with just a little peaking in the middle (although if you prefer an almost totally flat cupcake you can generally drop the oven temperature down by 10-20C and bake them for longer).

If your cupcakes didn’t rise very much it’s possible that you used one or more ingredients in the wrong quantity, so double check this. If you’ve used too much flour for instance the sponge will end up denser, drier and without as much lift.

It’s possible that the rising agent in the self-raising flour or in the baking powder has lost its effectiveness. This will happen over time, especially in a moist environment, so check the best before date on both items, and try not to use either ingredient if they’ve been open for more than six months.

Another possibility is you have opened the oven door while baking, which can cause the cupcakes to deflate. This is especially problematic if you’ve done so within the first 15-20 minutes of this 25 minute bake. If you do this the sudden change in temperature and humidity can cause the cupcakes to collapse, so don’t be tempted to peek in on them!

How can I add/change the flavours in this dish?

There is plenty you can do to change the flavours of these cupcakes, while still keeping them vegan. If you’re looking for creative decoration ideas that still fit in with the Halloween theme it’s also possible to vegan-ise many of my other Halloween cupcake recipes.

Here are some of my favourite ways to further enhance the humble brownie:

The batter itself

Mix either nuts or dried fruit into the batter. It's a great way of adding some extra taste and crunch to the brownies. While hazelnuts are the most popular choice, I think pecans, walnuts and even peanuts work well. For dried fruit, raisins are an excellent, festive choice - you can even tell everyone they're the bugs the spider has caught.

Toppings to decorate after a bake

You could add almost any biscuit or cookie of the right size instead of Oreos such as a Jaffa cake or chocolate digestives to the top and still create a spooky spider.

You can turn the muffin itself into the spider by foregoing the cookie altogether and pressing the eyes directly into the icing. You can also flatten the top of the icing with the back of a spoon and draw a circle around it with an icing pen to create a more define spider body.

You can dot a few raisins on top of the icing to acts as bugs the spider has caught.

You can take some white candyfloss, spread it out on a plate and nestle the spiders in then let everyone pluck a spider from the sugary web.

What is the origin of Halloween?

The exact origins of Halloween and its associated traditions aren’t fully known, but it’s very possible that Celtic harvest festivals such as the Gaelic festival Samhain influenced it. It’s also possible Halloween began and has always been a Christian holiday for the vigil of All Hallow's Day (also called All Saints' Day, which is celebrated in honour of all the saints on 1 November).

The word Halloween, or Hallowe'en, originated around the mid-1700s and is of Christian origin. It comes from a Scottish term for All Hallows' Eve (the evening before All Hallows' Day).

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