These are the best vegan chocolate ghost cupcakes. They feature fudgy brownie-like chocolate cupcakes filled with a sweet and tart raspberry jam and topped with a rich and creamy cashew cream cheese frosting made with Treeline Plant-Based Cheese. They are also made to look like ghosts so perfectly sweet and spooky for Halloween!
This post is sponsored by Treeline Cheese but all opinions are my own.
The Best Vegan Chocolate Ghost Cupcakes
I’m so excited to share the best vegan chocolate ghost cupcakes today. It’s a delicious Halloween inspired treat!
First, it feature the best vegan chocolate cupcakes. These cupcakes have a light crumb but still super moist and fudgy. They are the perfect cross between a cupcake and brownie. Plus, these cupcakes come together in one bowl, so super easy to make!
Next, these cupcakes are filled with a sweet and tart raspberry jam. Chocolate and raspberries work perfect together. The tart, bright raspberry compliments and helps cut through the richness of the chocolate.
Finally, these cupcakes are topped with a vegan cashew cream cheese frosting. I used Treeline Cheese plain cream cheese. It tastes and looks like regular cream cheese but is entirely plant based. It creates a smooth and creamy frosting that makes these cupcakes extra delicious!
I promise these tastes as good as the real deal. My hubby said these were the best cupcakes I’ve ever made and had no idea they were vegan! You definitely need to make these cupcakes for Halloween (and all year long!).
More about Vegan Treeline Cheese
Treeline crafts delicious and versatile plant-based cheeses that are healthy, don’t use animal products, and are kind to the environment. Treeline cheeses are made from simple, wholesome ingredients. At their heart are fresh cashew nuts, ethically sourced from Brazil and combined with natural ingredients. All of their cheeses have zero cholesterol and less than ½ of the saturated fat of dairy cheese. Treeline is purity you can see, taste, and feel.
How to make the best vegan chocolate ghost cupcakes
These vegan chocolate ghost cupcakes are really pretty simple. There are three main parts, the chocolate cupcakes, the raspberry filling, and the cashew cream cheese frosting.
The fudgy chocolate cupcakes
These cupcakes are some of the best cupcakes I’ve ever made and you would never guess they are both vegan and gluten-free.
Plus, the cupcake batter comes together in just one bowl!
Some tips and important first step for vegan baking; first, since you cannot use eggs in vegan baking, you need some sort of egg replacement. I used a flax egg – which is just a combination of 1 tablespoon ground flaxseed and 3 tablespoons warm water. Combine the two and let it sit for about 5 minutes. The flaxseed absorbs some of the water and becomes light and fluffy – it acts much like an egg by providing stability to the cupcakes.
Next, I also add apple cider vinegar to the almond milk. You cannot taste the apple cider vinegar but it helps prevent the cupcakes from becoming dense. Again, this step should be completed first because the almond milk and apple cider vinegar needs to sit together for 5 minutes to help create a buttermilk like ingredient.
Once the flaxseed egg and buttermilk are made, you can start on the batter. Shift together the flour and cocoa powder in a large bowl. Whisk in the sugar, espresso powder, baking soda, and salt. Add the flaxseed egg, almond milk mixture, oil, and vanilla and stir until just combined. Finally, pour in the hot coffee (or water) and still until you have a smooth batter.
Divide between 12-14 cupcakes containers. Bake at 350 for 22-25 minutes (or until a toothpick comes out clean). Let cool.
The raspberry filling
This is a easy peasy sort of cheat filling – it uses store bought jam! I always select a jam made with all natural ingredients and low in sugar (and vegan for this recipe). I also add just a little water to help smooth it out.
Using a pairing knife (or the bottom of an icing tip), create a small cavity in the middle of each cupcake. Add a dollop of the jam in each cavity.
The jam is super simple to make but adds so much flavor the the cupcakes. Plus, when you cut into them, it resembles blood, which create a creepy scene for Halloween!
The BEST vegan cream cheese frosting
This vegan cream cheese frosting in the star of these cupcakes. it perfectly sweet, a little tangy, and super light and velvety. The Treeline cashew plain cream cheese is what helps make this vegan cream cheese frosting so delicious. My husband literally had no idea it was a cashew cream cheese frosting!
You make this frosting just like any cream cheese frosting. First, in the bowl of your stand mixer with the whisk attachment (or using a hand mixer and bowl), whip the butter until light a fluffy, 2-4 minutes. Add in the Treeline cashew plain cream cheese and beat for another 2-3 minutes or until light and fluffy and fully combined with the butter (scraping down the sides as necessary). Add in the vanilla and pinch salt. Finally, add in the powdered sugar in 3 increments, beating until smooth and creamy. Add frosting to a piping bag with a regular round tip or a ziplock bag with a corner cut off. Top each cupcake with a dollop of frosting.
Finally, add two candy eyes and a mini chocolate chip mouth to create spooky and sweet ghost treat!
Are these cupcakes healthy?
These cupcakes are what I like to call healthyish – indulgent but still made with tons of good for you ingredients.
For indulgence and the perfect amount of sweetness, I used pure cane sugar. It not only provides sweetness, but it also keeps the cupcakes moist.
These cupcakes are also made with numerous nutrient-rich ingredients, like flaxseed, coconut oil, and gluten-free flour, so you still can feel good about feeding them to your family and eating them yourself!
OTHER DELICIOUS TREATS PERFECT FOR HALLOWEEN
If you make these vegan chocolate ghost cupcakes, please share it or leave comment below! I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!
Vegan Chocolate Cupcakes with Raspberry Filling and Cashew Cream Cheese Frosting
The Best Vegan Chocolate Cupcakes
- ¾ cup unsweetened vanilla or plain almond milk room temperature
- 2 teaspoons apple cider vinegar
- 1 tablespoon ground flaxseed + 3 tablespoons warm water
- 1 ½ cups gluten-free all-purpose flour blend regular or whole wheat white flour work too
- ½ cup cocoa powder shifted
- 1 tsp baking soda
- 2 teaspoons espresso powder
- 1/2 teaspoon salt
- 1 cup + 2 tablespoons pure cane sugar
- ½ cup liquid coconut or avocado oil
- 2 teaspoons vanilla
- 1/4 cup hot coffee or water
Cashew Cream Cheese Frosting
- 1 8 oz container Treeline plain cashew cream cheese room temperature
- 1 stick 1/2 cup vegan plant based butter, room temperature
- 3 1/2 cups powdered sugar shifted
- 1 tsp. vanilla
- Pinch of salt
- 1/2 cup seedless raspberry jam I used a low-sugar, vegan, all natural kind
- 1 teaspoon water
For Ghost Decoration
- 24-29 candy eyes
- 12-13 small chocolate chips
Preheat the oven to 350 degrees. Line a muffin pan with liners. Lightly grease the liners (optional).
In a small liquid measuring cup or bowl, combine the almond milk and apple cider vinegar and let it sit for 2-3 minutes to create a vegan buttermilk.
In a small bowl, combine the flaxseed and 3 tablespoons warm water and allow it to sit for 2-3 minutes, or until it thickens slightly. This creates an egg replacement.
In a large bowl, combine all the dry ingredients, gluten-free flour through cane sugar and whisk until well-combined. Add in the almond milk apple cider vinegar mixture, flaxseed egg, oil, and vanilla and whisk until almost fully combined. Finally, pour in the hot coffee and whisk until no lumps are present and the batter is smooth. Be careful not to over-mix.
Divide the batter between 12-13 cupcake liners, filling a little over 1/2 way full. Bake for 22-25 minutes or until a toothpick or fork comes out clean. Allow to cool completely.
Using a pairing knife or bottom round part of a frosting tip, create a small hole in each cupcake for the filling.
For the raspberry filling, mix the raspberry jam and water and stir until smooth. Add filling in each cupcake cavity.
For the frosting, add the plant-based butter to a stand-mixer (or using a large bowl and a hand mixer). Mix until light a fluffy, 2-4 minutes. Add in the Treeline cashew plain cream cheese and beat for another 2-3 minutes or until light and fluffy and fully combined with the butter (scraping down the sides as necessary). Add in the vanilla and pinch salt. Finally, add in the powdered sugar in 3 increments, beating until smooth and creamy. Add frosting to a piping bag with a regular round tip or a ziplock bag with a corner cut off. Top each cupcake with a dollop of frosting.
To make the ghost face, add two eyes and one chocolate chip (flat-side facing out).
Serve and enjoy your spooky treat!