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Easy Spooky Double Chocolate Cupcakes
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Easy Spooky Double Chocolate Cupcakes

Halloween is all about the candy, however, these Easy Spooky Double Chocolate Cupcakes will leave your sweet tooth fully satisfied this October and year-round, if you're looking to indulge beyond this season. Perfectly soft + fluffy, decadent, and full of chocolatey flavor, these cupcakes are an easy, fun treat to make with the entire family. Gluten-Free option.
Course Dessert
Keyword baked, cacao, chocolate, classic, cupcakes, dessert, easy, fall recipe, fluffy, halloween, healthy, holidays, homemade, indulge, plant-based, recipe, soft, sweet, traditional, vegetarian
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 servings
Author Shanika | Orchids + Sweet Tea


Vegan Chocolate Cupcakes:

  • 1 cup organic all purpose flour (I use Bob's Red Mill; See Notes!)
  • 1/2 cup Super fine cake flour (I use Bob's Red Mill; See Notes!)
  • 6 Tbsps Cacao Powder (I use Navitas Organics)
  • 1 1/2 tsps baking powder
  • 1/2 tsp baking soda
  • 1 tsp sea salt
  • 4 Tbsps Agave (I use Wholesome Sweets; See Notes!)
  • 1/2 cup organic pure cane sugar (I use Wholesome Sweets)
  • 1 cup Almond milk (You can use your fave plant-based milk)
  • 1 Tbsp Apple Cider Vinegar
  • 1/4 cup vegan butter, melted (See Notes!)
  • 1 tsp vanilla extract

Easy Whipped Chocolate Buttercream Frosting:

  • 4-5 cups organic powdered sugar, sifted
  • 1/3 cup Cacao Powder
  • 1 cup unsalted butter, softened at room temp.
  • pinch of sea salt
  • 1 tsp vanilla extract
  • 1/4 cup Almond milk (You can use your fave plant-based milk)


Vegan Chocolate Cupcakes:

  • Begin by preheating your oven to 350 degrees Fahrenheit. Line your cupcake pan with liners.
  • In a medium bowl, whisk together the Almond milk and Apple Cider Vinegar. Set aside for 5-10 minutes.
  • In a large bowl, whisk together the flours, Cacao powder, baking soda, baking powder, sugar, and sea salt. Set aside.
  • In the bowl of an electric mixer (attached with a whisk), add the Milk-ACV mixture and add the melted butter, Agave, and vanilla. Mix for a minute or two before turning off the mixer and changing the attachment to a paddle.
  • On low speed, add in the dry ingredients to the wet ingredients and continue to mix until well incorporated and batter is smooth, about 3-4 minutes.
  • Scoop the batter into each cupcake liner (3/4 full) and bake at 400 degrees Fahrenheit for the FIRST 5 minutes. Then reduce temperature to 350 degrees Fahrenheit and continue baking for another 14-17 minutes or until a toothpick comes out clean in the center.
  • Once done, turn off oven and keep cupcakes inside with the oven door slightly open for about 2 minutes before taking them out.
  • Let them cool COMPLETELY before frosting.

Easy Whipped Chocolate Buttercream Frosting:

  • In a large bowl, add the powdered sugar and unsalted butter together, beating until it looks 'peas-like'. Beat in the cacao powder, salt, vanilla, and milk until buttercream is creamy and fluffy.
  • **NOTE: If buttercream is too 'runny', add additional powdered sugar (1 Tbsps at a time); if too thick, add additional milk (1 Tbsp at a time).**
  • Add buttercream to a piping bag and pie onto cooled cupcakes. If desired, decorate your cupcakes with Halloween themed sprinkles and accessories.
  • Bon Appetit!


  • STORAGE: Best kept if stored in an air-tight container in the refrigerator for up to 7 days (unfrosted) and 3-4 days when frosted. Also, can be frozen for up to 6 months when unfrosted and thawed.
  • FLOUR: If you don’t have cake flour, you can always just use all-purpose flour entirely instead. 
  • OIL: Instead of using vegan butter, you can substitute with vegetable oil or Coconut oil, if preferred.
  • GLUTEN-FREE VERSION: To make these cupcakes GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the cupcake mixture is too ‘thin + runny’, simply add additional GF flour, 1/4 cup at a time.**
  • SWEETENER: If you choose to opt out of Agave, you can always substitute with maple syrup or pure can sugar as well.
  • PLANT-BASED BUTTERMILK:Add 1 cup of Almond milk (or your fave plant-based milk) + 1 Tbsp lemon juice (instead of ACV) and let sit for 10 minutes, until it slightly thickens.
  • MAKE AHEAD:You can always bake these cupcakes the night or day before and let them cool, tightly wrap, and refrigerate until ready to use. The buttercream frosting can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!