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By Nourishing Amy

Chocolate Berry Halloween Cupcakes

timerPrep Time: 10

groupsServes: 10-12 People

Rich, chocolatey and fluffy cupcakes packed with cocoa powder and chopped up Dark Raspberry Chocolate. Fill these ghoulish cupcakes with an oozing berry jam filling and top with whipped cream and chocolate skulls for the best Halloween bake. They are vegan, egg-free, dairy-free and easily gluten-free, too


For the Cupcakes

240ml plant-based milk

1 tbsp apple cider vinegar

140g caster sugar

80ml light olive oil

175g self-raising flour or GF self-raising flour

35g cocoa powder

½ tsp bicarbonate of soda

A pinch of salt

40g Dark Raspberry Chocolate, chopped small

For the Filling and Decorating

90g Dark Raspberry Chocolate

1 tsp coconut oil

200ml vegan whipping cream

10 tsp berry jam

Extra cocoa powder, mini currants or berries


Step 1

Preheat the oven to 160Fan/180ºC and line 10-12 muffin holes with cases.

Step 2

For the cupcakes: into a large mixing bowl, combine the milk and vinegar and let it sit for 5 minutes to curdle. Now add in the sugar and olive oil and whisk to combine. Sift in the flour, cocoa powder and bicarbonate of soda and add the salt. Whisk to a smooth batter and now fold in 40g chopped chocolate.

Step 3

Divide the batter equally between the cases, filling ¾ full.

Step 4

To bake: place in the middle of the oven for 17 minutes, or until an inserted skewer comes out clean with no specks of batter.

Step 5

To cool: carefully remove the cases from the tray and allow to cool fully.

Step 6

Meanwhile make the chocolate skulls: chop the 90g dark chocolate small and melt together with the coconut oil. Divide the melted chocolate between the skull (or other shape) moulds and allow to set in the fridge. Once set, remove from the moulds. Alternatively, don’t melt the chocolate and use a square of chocolate on top, instead.

Step 7

To decorate: whip the cream until it holds its shape and transfer to a piping bag with a star-shaped nozzle. Remove the middles of the cupcakes and fill with the berry jam. Replace the round of cake and then pipe on the cream. Decorate with the chocolate and add on some cocoa powder and small currants or berries.

Step 8

Enjoy straight away or keep in a sealed container in the fridge for 2-3 days. You can freeze the un-filled and un-decorated cupcakes for 1 month, wrapped well, and allow to defrost before decorating.

Made using Divine 70% Dark Chocolate with Raspberries

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