These Halloween cupcakes are the perfect way to add some scary delicious treats to your Halloween dessert table. They are gluten-free & dairy-free, so they are perfect for all the ghosts, ghouls, and goblins with allergies!
Halloween Cupcakes
So, it’s that time of year again, and you’re hosting, or you got invited to, a Halloween party. You might need to bring a dessert, but what? Well, look no further than these Halloween cupcakes. The chocolate cupcakes and vanilla-cocoa frosting is the perfect base to add festive candies or sprinkles on top.
The best part is these are easy to make and decorate. Have you ever read a recipe blog and thought to yourself, “this is so fancy. There’s no way I could do that?” If that sounds familiar, then don’t worry because these delicious gluten-free cupcakes are perfect for you. You can watch our Youtube video for this recipe to see how simple decorating these cupcakes is.
Halloween Cupcake Ingredients and Recipe
These gluten-free & dairy-free cupcakes are made with the following ingredients;
- Granulated sugar: Gives the cupcakes some sweetness
- Gluten-Free Flour: You can use regular flour if you’re not concerned about gluten, but we always recommend Josie’s Best.
- Cocoa Powder: Adds chocolate flavor.
- Dark Cocoa Powder: Adds more chocolate flavor.
- Salt: Helps round out the flavors.
- Baking powder: Helps the cupcakes lift/rise.
- Baking soda: Helps the cupcakes lift/rise.
- Eggs (room temp): eggs can provide structure, leavening, richness, color, flavor, and protein.
- Oat milk: A great dairy-free option (you can still use regular milk if you like).
- Vegetable oil: Helps keep the cupcakes moist.
- Vanilla extract: Always bake with vanillatude.
- Vanilla bean paste: See above.
- Boiling water: This helps activate the cocoa.
- Organic Vanilla Cocoa Mix
- Sprinkles and Toppings of Choice
Once you have all your ingredients gathered, it’s time to start baking. Follow these steps to make your Halloween cupcakes;
- Preheat the oven to 345 degrees F. Line a muffin tin with cupcake liners.
- In a mixer bowl, combine sugar, cocoas, flour, baking powder, baking soda, and salt.
- Add in eggs, milk, oil, and vanilla extract/paste. Mix on low until all powders are absorbed, then slowly add water. Mix on medium for 1 minute until well combined.
- Fill liners 2/3 of the way and bake for 19-22 minutes.
- Let cool on a baking rack for 5-10 minutes.
- While the cupcakes cool, make your vanilla cocoa frosting.
- After the cupcakes have cooled, add your frosting, and add toppings.
- Enjoy!
This was made by Golden Grace Kitchen
Halloween Cupcakes
Equipment
- muffin tin
- cupcake liners
Ingredients
- 1½ cups granulated sugar
- 2 cups + 2 tbsp. gluten-free flour
- ½ cup cocoa powder
- ¼ cup dark cocoa powder
- 1 tsp. salt
- 1½ tsp. baking powder
- 1½ tsp. baking soda
- 2 large eggs
- 1 cup oat milk
- ¾ cup vegetable oil
- 1 tsp. vanilla extract
- ¾ tsp. vanilla bean paste
- ¾ cups boiling water
- 1 Organic Vanilla Cocoa Frosting Mix
- Sprinkles/Toppings
Instructions
- Preheat oven to 345. Line the cupcake pan with liners.
- In the mixer bowl, stir together sugar, cocoas, flour, baking powder, baking soda, and salt.1½ cups granulated sugar, 2 cups + 2 tbsp. gluten-free flour, ½ cup cocoa powder, ¼ cup dark cocoa powder, 1 tsp. salt, 1½ tsp. baking powder, 1½ tsp. baking soda
- Add in eggs, milk, oil, and vanilla extract/paste. Mix on low until all powders are absorbed, then slowly add water. Mix on medium for 1 minute until well combined.2 large eggs, 1 cup oat milk, ¾ cup vegetable oil, 1 tsp. vanilla extract, ¾ tsp. vanilla bean paste, ¾ cups boiling water
- Fill liners 2/3 of the way and bake for 19-22 minutes.
- Let cool on a baking rack for 5-10 minutes.
- Meanwhile, why the cupcakes cool, make your frosting according to the packaging1 Organic Vanilla Cocoa Frosting Mix
- Place sprinkles into small bowls and carefully dip the cupcakes into the sprinkles!Sprinkles/Toppings
- Enjoy!
