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Vegan Halloween Chocolate Cupcakes with Vegan Matcha Icing
Vegan Halloween Chocolate Cupcakes with Vegan Matcha Icing
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
110 minutes
Fluffy vegan chocolate cupcakes topped with matcha icing, perfect for Halloween with their natural green color.
Ingredients:
  • 2.3333332538605 cups all-purpose flour
  • 2 cups white sugar
  • 0.75 cup dark cocoa powder
  • 2 teaspoons baking powder
  • 1 teaspoon instant espresso powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup almond milk
  • 0.5 cup canola oil
  • 2 teaspoons apple cider vinegar
  • 1 cup confectioners' sugar
  • 1 teaspoon green tea powder (matcha)
  • 0.5 teaspoon almond extract
  • 0.5 teaspoon vanilla extract
  • 1 tablespoon almond milk, or as needed
Instructions:
  • Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with liners.
  • In a large bowl, mix together flour, sugar, cocoa powder, baking powder, espresso powder, baking soda, and salt. Sift the flour mixture into a separate bowl, then sift it back into the original bowl. Add almond milk, oil, vinegar, and vanilla extract. Beat with an electric mixer on medium speed until well combined. Fill each lined muffin cup one-third full with batter.
  • Bake in the preheated oven for 20-25 minutes until a toothpick inserted in the center of a cupcake comes out clean.
  • Sift confectioners' sugar into a bowl along with matcha powder. Whisk to blend. Add almond extract and vanilla extract, stir well. Gradually mix in almond milk, 1 teaspoon at a time, until icing is easy to spread.
  • Let cupcakes cool down fully for around 1 hour before frosting.

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