Easy Halloween Cupcakes | Vegan


Halloween is right around the corner - less than a week away! so Halloween baking at every opportunity is a must! I've already made a few Halloween treats this year, some have failed and some have come out great and these not so spooky oreo gravestone cupcakes have got to be one of my favourites. They're so easy to make, so great if you're not one for fancy decorating or are running low on time.


Makes: 12   Prep Time: 10 mins  Cook Time: 20 mins

You will need:

- 3/4 cup oat milk
- 3/4 cup vegan butter
- 1 1/2 cups self-raising flour
- 1/2 tsp baking powder
- 4 tbsp cocoa powder
- 1 1/4 cup caster sugar
- 2 vegan eggs (I use Orgran egg replacement or Free & Easy egg replacement)

For the buttercream:

- 1 cup vegan butter
- 2 - 3 cups icing sugar
- 1 tsp vanilla extract
- black food colouring

- 12 Oreos
- melted white chocolate / white icing


1. Preheat the oven to 180C and line a muffin tin with 12 cupcake cases.

2. In a small saucepan on low heat, combine the oat milk and vegan butter. Mix together and allow the butter to melt completely before removing from the heat and setting aside.

3. In a large mixing bowl, sieve the flour. Add the baking powder, cocoa powder and caster sugar. Stir to combine. Throw in the vegan eggs and mix again.

4. Add the vegan butter and milk mixture to the dry ingredients. Mix everything together until the mixture is smooth and completely combined. 

5. Scoop the mixture out into each of the cases, filling up 3/4 of the case. This should fill all 12 cases evenly. 

6. Place the cupcakes in the preheated oven for 20 minutes. 

7. Remove the cupcakes from the oven. You can check that they are done by poking a skewer or toothpick through the middle of one of the cupcakes and if it comes out clean, they are done. If not, place them back in the oven for a further few minutes. 

8. Allow the cupcakes to cool on a cooling rack for at least 15 minutes before icing.

9. To make the buttercream, add the softened vegan butter to a mixing bowl. Either using a stand mixer or hand mixer, cream the butter for 2 minutes. Add the icing sugar one cup at a time and continue to mix. The buttercream should be fluffy and quite thick. Add the vanilla extract and mix again. Gradually add the black food colouring. Adding too little will turn the icing grey, so you are likely to need quite a lot. Mix until fully combined with the icing. 

10. Pipe the buttercream onto each cupcake using a piping bag and a large star tip nozzle. 

11. Melt some vegan white chocolate or make some glace icing (icing sugar and water) and add to a piping bag with a tiny nozzle. Write RIP onto each oreo and then top each cupcake with an oreo.

These are seriously so easy and so yummy - but be careful, the black food colouring can get a little bit messy! 

I hope you love these as much as I do!

What's your favourite Halloween treat?

Love Always,
Shannon x

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