Vegan Halloween cupcakes with sweet cinnamon frosting and oreo cookies. Halloween wrapped in a sweet and easy to make cupcake. Each cake is made of a fluffy chocolate-pumpkin batter with autumnal spices and a frosting of cream cheese and cinnamon. The highlight are the oreo “bats” on every cupcake, which turn the sweet Halloween snack into a real eye-catcher. The cupcakes not only taste delicious and look absolutely great, but they are also a lot of fun to make. Perfect for the Halloween evening!
Even if I haven’t celebrated Halloween for a long time, I still want to make tasty and cool Halloween snack ideas. This is one of the reasons why I like such holidays so much: there is always thematically appropriate food. Whether cookies for Christmas, carrot cakes or yeast pastries for Easter or scary snacks for Halloween.
A few days ago I shared a hearty Halloween snack idea with you on my Instagram Kanal: Vegan “pumpkin” pizza rolls with a spinach and feta filling. You can find the recipe with video instructions here.
Today I have the sweetest temptation for you on Halloween: Halloween cupcakes with oreo bats and cinnamon frosting. Three things make these cupcakes special:
1) These are my first cupcakes ever!
2) They’re chocolate pumpkin cupcakes, so they’re perfect for fall.
3) They’re super easy to make and so delicious!
Vegan Halloween cupcakes – this is how it works
The base is a chocolate dough with pumpkin puree. This makes the cupcakes perfect for autumn.
For the dough, first mix the dry ingredients. Then stir in the liquid ingredients and mix everything into a smooth dough. Not only pumpkin puree provides the autumn aroma, but also a pumpkin spice mix. You can prepare your own mix of spices. I’ll tell you how it works in the recipe.
Then just distribute the dough in the prepared molds and wait in the oven. Probably the biggest challenge in this recipe is waiting while it smells delicious and autumnal from the oven. But the wait and anticipation pay off: every little cake is incredibly tasty, moist and a delicious treat.
Cinnamon Cream Cheese Frosting
The frosting is the perfect addition to the little cakes and probably my favorite too. I took inspiration from two of my older recipes here:pumpkin cake with cinnamon frosting and vanilla cake with cream cheese frosting (currently only german recipe).
For the frosting you only need powdered sugar, vegan cream cheese and butter. Vanilla extract and cinnamon ensure the particularly delicious taste. So delicious! Mix all ingredients with a hand mixer until the frosting is creamy.
With the help of a piping bag I spread the frosting onto the individual cupcakes with a “swirl”.
For the Halloween decoration I chose Oreo bats. To do this, I first decorated the cookies with vegan white chocolate, which I melted in a water bath, and made little eyes out of them with chocolate drops. I used the rest of the melted chocolate as “glue” to glue small ears and wings made from pieces of Oreo cookies to them. Important: let the chocolate set first.
The whole thing is a bit fiddly, but still very simple. And the result is worth it: both visually and in terms of taste!
Finally, place the dried oreo bats on the cinnamon cream cheese frosting and the cutest and most delicious Halloween dessert is ready!
More Halloween snack ideas
While we’re on white chocolate and oreos …
With the leftover melted chocolate and cookies, I made two more sweet Halloween snacks:
Oreo mummies and ghost pretzels! And the best: made super easy.
For the Oreo mummies, spread the melted chocolate over the cookies as “threads” and place two chocolate drops as eyes. You can put two small dots on it with a toothpick.
For the ghost pretzels, simply dip a few small salted pretzels completely into the chocolate and let them dry on baking paper. I also placed two chocolate drops as eyes in the upper openings. Apart from the look: the combination of salty pretzels and white chocolate is so delicious!
For your information: I used a total of 200 g of white vegan chocolate here.
Halloween can come! I wish you a lot of fun copying and snacking! <3
Looking for more sweet pumpkin recipes? Try one of these…
- Simple Pumpkin Cake with Cinnamon Frosting
- Fluffy Pumpkin Brownies
- Creamy Pumpkin Oatmeal
- Chocolate Chip Pumpkin Pancakes
- Pumpkin Cheesecake with Date Caramel
- Pumpkin Cake with Cinnamon Maple Glaze
If you make these Halloween Cupcakes, be sure to leave a comment and / or give this recipe a rating! I love to hear from you guys and how my recipes tasted to you! If you do make this recipe, share your creation on Instagram as a photo and use the hashtag #byanjushka. Always so happy to look through your photos of recipes!
Vegan Halloween Cupcakes with Oreos and Cinnamon Frosting
- Muffins Tin
Pumpkin Chocolate Cupcakes
- 200 g flour
- 50 g cocoa powder
- 75 g brown sugar*
- 2 tsp baking powder
- 2 tsp Pumpkin Pie Spice Mix*
- 250 g pumpkin puree*
- 100 ml vegan milk
- 1 ripe banana* mashed
- 1 tsp vanilla extract
- 100 ml maple syrup
- 1 tbsp apple cider vinegar
- 60 ml oil
- 400 g powdered sugar
- 80 g vegan butter
- 120 g vegan cream cheese
- 1/2 tsp cinnamon
- 1 tsp vanilla extract
- Oreo Cookies
- white Chocolate
- chocolate Drops
Pumpkin Chocolate Cupcakes
- Preheat the oven to 180 degrees top and bottom heat. Line a muffin tin with muffin cups.
- Mix the flour, cocoa powder, sugar, baking powder and pumpkin spice in a mixing bowl. Add the remaining ingredients. Mix carefully to a smooth dough and distribute in the muffin molds.
- Bake in the oven for about 30 minutes *. Take out and let cool down completely.
- For the cinnamon frosting, sieve powdered sugar into a bowl. Add the remaining ingredients and mix with a hand mixer until creamy.
- Put the frosting in a piping bag and distribute on the cupcakes.
- Melt white chocolate in a double boiler. Decorate cookies with the white chocolate and chocolate drops (for example eyes or fangs). Glue pieces of ears or wings with the help of the chocolate and let them dry completely.
- Then place the oreo bats on the frosting and serve.
- If you change the brown sugar, please note that the consistency of the dough can change. This also applies to the exchange of all other ingredients.
- You can either use a Pumpkin Spice mix or, alternatively, make your own mix. For this you take 1/2 teaspoon each of cinnamon, ginger powder, nutmeg and ground cloves.
- Instead of a banana, you can also use approx. 80g apple sauce or more pumpkin puree. Then sweeten it more if necessary.
- You have two options for making pumpkin puree:
1) In the pot: Dice the Hokkaido pumpkin, place in a saucepan and cover with water. Bring the water to the boil and simmer until the pumpkin is soft. Then pour off the water and puree finely with the help of a hand blender or in a blender.
2) In the oven: preheat the oven to 200 degrees. Cut the Hokkaido pumpkin into small pieces, place on a baking sheet lined with baking paper and bake in the oven for about 20-30 minutes until the pumpkin is soft. Then finely puree with the help of a hand blender or in a blender.
- The baking time can vary depending on the oven.
- It is best to test whether the cake is ready with a wooden skewer or a knife. Both should come out again when piercing the cake without any liquid dough residue.