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Halloween Chocolate Cupcakes with Pumpkin Frosting

These festive chocolate Halloween Cupcakes with Pumpkin Buttercream Frosting are so easy to make and packed full of pumpkin spice! They are moist, rich, tender, and topped with the most unbelievable pumpkin frosting that no one will believe is dairy free! Gluten free, dairy free, egg free, and more! 

Five chocolate cupcakes with pumpkin buttercream on a table. One cupcake has a long and tall gold candle in the frosting that is lit. Glass bottles are blurred in the background.

Want some more spooky recipes? Check out my dark chocolate Halloween sugar cookies or these chocolate spiderweb cupcakes!

Many chocolate cupcakes with pumpkin buttercream frosting on a spooky Halloween table with lights in the background, a gold candle, and a little ghost statue.

Ingredients

For the full list of ingredients, complete with recipe quantities, please see the recipe box below

Ingredients for the cupcakes in various bowls on a wood table. Black and white labels have been added to name each ingredient.
  • Flour: You can use all purpose flour here. If you need gluten free, I recommend King Arthur Measure for Measure. See below for more info on gluten free. 
  • Cocoa Powder: I recommend using either a natural cocoa powder (I use Hershey’s) or a Dutch cocoa powder. A natural cocoa powder will result in cupcakes that are taller and a Dutch cocoa powder cupcakes will have a deeper and richer flavor. It’s up to you which you prefer! 
  • Sugar: Both white and brown sugar are used. You can replace the brown sugar with coconut sugar to reduce the amount of refined sugar in this recipe. 
  • Dairy free Milk + ACV: Mixing a good dairy free milk (soy milk is recommended but any will work) with some apple cider vinegar creates a vegan buttermilk to help the cupcakes rise and helps with the final texture. 
  • Flax Seeds + Leaveners: A combination of flaxseeds, baking powder, and baking soda help these cupcakes rise up and stay together. 
  • Oil + Applesauce: This helps to keep the cupcakes moist. 
  • Cinnamon: I love to add a dash of cinnamon to the chocolate cupcakes. It just elevates the flavor so much! 

For the pumpkin buttercream frosting, you will need:

Ingredients for the pumpkin buttercream frosting in various bowls on a wood table. Black and white labels have been added to name each ingredient.

Substitutions

Need to make these gluten free? You totally can! These cupcakes are based off of my trusty vegan chocolate cake which I’ve made gluten free dozens and dozens of times. Use your favorite gluten free flour. I always have the best success with King Arthur Measure for Measure gluten free flour.

Instructions

Make sure to check out the recipe card below for the full recipe and ingredient list.

Making these cupcakes is done in just two parts: The cupcakes themselves and the pumpkin frosting!

First up, make the cupcakes.

Sift together the dry ingredients. This is important to make sure that all the leavening agents and the cocoa powder are evenly distributed throughout the batter. 

A glass bowl with a silver whisk is filled with the chocolate cupcake batter. It is on a wood table.

Whisk the wet ingredients together in another bowl and whisk until they are all combined. 

Pour the wet ingredients into the dry and using a whisk, gently mix this together. Try not to over mix the cupcake batter. Even if you are making them gluten free, it’s really easy to overmix and that will turn them dense and they won’t rise up as much in the oven. 

Twelve unbaked chocolate cupcakes in two silver baking trays on a wood table.
Six chocolate cupcakes in a silver baking tray after baking on a wood tabletop.

Transfer the batter into the lined cupcake tins and bake! I suggest filling them up about ⅔ of the way full. Bake them in the oven with the rack in the middle of the oven. 

Next, make the frosting.

In a large bowl with a hand mixer, or in a stand mixer with the whisk attachment, combine the softened vegan butter, pumpkin, spices, and vanilla. Mix this together until it’s well mixed. Then add the powdered sugar and tablespoon of dairy free milk, if needed. Mix this together for a good couple of minutes until it is light and fluffy.

A silver bowl filled with the mixed pumpkin buttercream frosting is on a wood table.

How to Store

Countertop: With a buttercream frosting, I don’t recommend that you keep these cupcakes on the countertop for more than 2 hours as the frosting can start to melt after that point.

Fridge: Since they have a buttercream frosting, I recommend that you store the cupcakes in a cupcake container or lightly cover with plastic wrap and store in the fridge for up to 5 days. Let the cupcakes rest at room temperature for 15 minutes before serving so that the frosting is easier to eat. 

Freezer: Yes, you can store fully baked, cooled, and decorated cupcakes in the freezer. Store in a freezer safe container for up to 1 month. Allow the cupcakes to thaw in the fridge overnight before serving. 

Close up looking inside a chocolate cupcake with pumpkin buttercream frosting. A tiny ghost is behind the cupcake.

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Five chocolate cupcakes with pumpkin buttercream on a table. One cupcake has a long and tall gold candle in the frosting that is lit. Glass bottles are blurred in the background.

Chocolate Halloween Cupcakes with Pumpkin Frosting

These festive Chocolate Halloween Cupcakes with Pumpkin Buttercream Frosting are so easy to make in one bowl and packed full of pumpkin spice! They are moist, rich, tender, and topped with the most unbelievable pumpkin frosting. Gluten free + vegan recipe!
Prep Time: 25 minutes
Cook Time: 23 minutes
Total Time: 48 minutes
Course: Dessert
Cuisine: American, Baked Goods
Keyword: cakes and cupcakes, chocolate, dessert, fall, halloween, vegan baking
Servings: 12 cupcakes
Calories: 419kcal

Equipment

  • Mixing bowls
  • Mixing spoons
  • measuring cups
  • Measuring spoons
  • hand mixer
  • Piping bags, optional
  • Muffin pan
  • Paper liners

Ingredients

Chocolate Cupcakes

  • 1 cup dairy free milk I recommend soy milk or almond milk
  • 1 teaspoon apple cider vinegar can swap for white vinegar or lemon juice
  • cup white sugar
  • ½ cup oil neutral flavored
  • 2 teaspoons vanilla
  • 2 tablespoons applesauce unsweetened
  • 2 tablespoons ground flaxseeds
  • 1 ¼ cup all purpose flour can use gluten-free as needed
  • 6 tablespoons cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Pinch cinnamon optional

Pumpkin Buttercream

  • ½ cup dairy free butter I recommend Earth Balance sticks
  • ¼ cup pumpkin puree
  • 1 teaspoon vanilla
  • 1 teaspoon pumpkin pie spice
  • 4 cups powdered sugar
  • 1 tablespoon dairy free milk optional as needed

Instructions

  • Prep. Preheat the oven to 350°F/177°C and line a cupcake tray with paper liners. Set this aside. In a small bowl, whisk together the dairy free milk and apple cider vinegar to make a vegan buttermilk. Set this aside.
  • Mix the dry ingredients. In a medium bowl, sift together the dry ingredients of flour, cocoa powder, baking powder, baking soda, salt, and cinnamon (if using).
  • Whisk the wet ingredients. In a separate medium bowl, whisk together the wet ingredients of dairy free milk, sugar, vanilla, applesauce, oil, and flaxseeds.
  • Combine. Pour the wet ingredients into the dry ingredients. Gently whisk them together until a batter forms. Transfer the batter to the cupcake liners, filling the liners about ⅔ to ¾ of the way full. You should get 12 cupcakes.
  • Bake. Bake the cupcakes uncovered for 22-24 minutes. A toothpick inserted in the center of a cupcake should come out clean or with a crumb or two on the toothpick.
  • Cool. Remove the cupcakes from the oven and let them cool for 10 minutes in the hot cupcake tray. After 10 minutes, transfer the cupcakes to a cooling rack until they are fully cooled.
  • Make the pumpkin buttercream frosting. Once the cupcakes are cooled, begin the frosting. In a large bowl with a hand mixer, or in a stand mixer with a whisk attachment, mix the room temperature vegan butter until creamy. Add in the pumpkin, pumpkin pie spice, and vanilla. Mix again until incorporated. Finally, add the powdered sugar. Continue to mix the frosting on medium to high speed, adding in 1-2 tablespoons of dairy free milk to help combine the sugar into the butter. The buttercream will be light and fluffy when finished.
  • Frost and serve. Using a knife or a piping bag with a tip, cover the cupcakes in frosting. Serve and enjoy!

Notes

How to Store
Countertop: With a buttercream frosting, I don’t recommend that you keep these cupcakes on the countertop for more than 2 hours as the frosting can start to melt after that point.
Fridge: Since they have a buttercream frosting, I recommend that you store the cupcakes in a cupcake container or lightly cover with plastic wrap and store in the fridge for up to 5 days. Let the cupcakes rest at room temperature for 15 minutes before serving so that the frosting is easier to eat. 
Freezer: Yes, you can store fully baked, cooled, and decorated cupcakes in the freezer. Store in a freezer safe container for up to 1 month. Allow the cupcakes to thaw in the fridge overnight before serving. 

Nutrition

Calories: 419kcal | Carbohydrates: 65g | Protein: 3g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 200mg | Potassium: 109mg | Fiber: 2g | Sugar: 51g | Vitamin A: 878IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg
Love this recipe?Mention @friendlyvegankitchen or tag #friendlyvegankitchen!
Five chocolate cupcakes with pumpkin buttercream on a table. One cupcake has a long and tall gold candle in the frosting that has just been blown out and smoke is seen. Glass bottles are blurred in the background.

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