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Healthy Halloween Mini Chocolate Cupcakes with a Spooky Strawberry Surprise

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These Healthy Halloween Mini Chocolate Cupcakes have a Spooky Strawberry Surprise in the centre. They are vegan and gluten-free adaptable. 

Ingredients

Scale

For the cupcakes:

  • 125ml or 1/2 cup white all purpose flour (gluten-free if needed)
  • 125ml or 1/2 cup whole wheat flour (can sub for white)
  • 2 tsp baking powder
  • 4 tbsp unsweetened cacao powder (Amazon Link)
  • 1/4 tsp salt
  • 1/4 cup + 2 tbsp coconut sugar. More or less if desired  (can sub brown sugar, white sugar, monk sugar, erythritol)
  • 3 tbsp canola oil (can sub melted vegan butter, coconut oil or other light colored vegetable oil
  • 1 cup unsweetened plant milk (I prefer to use oat)

For The Bloody Strawberry Surprise

For The Vegan Chocolate Icing

  • 1 cup plant butter, softened to room temperature
  • 3 cups + 1  cup confectioners (powdered) sugar
  • 3/4 cup unsweetened cacao powder (Amazon Link)
  • 1 tbsp pure vanilla extract
  • 1–3 tbsp unsweetened plant milk (I prefer oat )

Halloween sprinkles (optional)

 

 

 

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Instructions

  1. Preheat oven to 350F ensuring oven rack is in the centre position. Line mini muffin tin with muffin liners or lightly grease the bottom and sides.
  2. Sift* dry ingredients, white flour, whole wheat flour, baking powder, cocoa into a medium/large size bowl. Add coconut sugar and salt. Mix well.
  3. Add oil and plant milk. Mix until combined. Take care not to over mix.
  4. Add enough batter (about 1 tsp) to cover the bottom of the muffin tins.
  5. Place a small drop of strawberry jam into the centre of each muffin.
  6. Cover with enough batter to fill tin to the top.
  7. Bake for 10-12 minutes or until a toothpick inserted comes out clean. Be careful not to hit the jam centre when testing for doneness.
  8. Allow to cool before icing.
  9. Meanwhile make the icing. Add softened room temperature plant butter to a medium sized bowl with cocoa powder, vanilla and only 3 cup of icing sugar and 1 tbsp plant milk. 
  10. Mix until combined and icing is smooth. If it is too thin add more icing sugar. If it is too thick add more plant milk 1 tbsp at a time until desired consistency is achieved.
  11. Use a piping bag or a knife to frost cupcakes. Top with Halloween sprinkles (if desired).

Notes

*Sifting adds more height to the cupcakes

Recipe makes 32 mini cupcakes or 6 large cupcakes. Store leftovers covered and refrigerated for 4-5 days. Freeze covered for 2-3 months.

Find it online: https://susancooksvegan.com/healthy-halloween-mini-chocolate-cupcakes-with-a-spooky-strawberry-surprise/