Matcha White Chocolate Halloween Cupcakes (Vegan Gluten-Free)

Light and fluffy Matcha White Chocolate Halloween Cupcakes with a sticky matcha centre, whipped oat cream and Oreo cookie bat decorations. These cupcakes are spooky, fun, naturally vegan and easily gluten-free.

I just love all things matcha, although I know that not everyone is convinced. So, while these are matcha cupcakes, they only have a matcha centre and a swirled frosting, so as not to overwhelm the sweet, white chocolate and vanilla cupcakes. Even better is that you don’t even need any matcha green tea powder, as these little bakes use the deliciously sticky, sweet and gooey Coconut Matcha Sauce from Natures Charm which I have only just tried but I am in love with.

Why will I love these cupcakes?

These spooky cupcakes are amazing and here’s why you will love them too! They are:

• Light, fluffy, tender and moreish
• Sweet but not too sweet
• Studded with white chocolate buttons
• Laced with vanilla
• Filled with a gooey sticky matcha middle
• Topped with matcha swirled oat whipped cream
• Decorated with the best Oreo cookie “bats”
• Easy to make with minimal prep time
• Great to make with little ones
• Delicious all year round
• Naturally vegan and easily nut-free and gluten-free

If you already love these Matcha White Chocolate Halloween Cupcakes then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

The base of the cupcakes is easy with simple ingredients:

• Oat evaporated milk: this is from Natures Charm and I love baking with it, as it’s creamier than regular plant-based milk and adds a really moistness to the sponges. You can also use their coconut evaporated milk or failing that, swap this for more plant-based milk.
• Plant-based milk: to keep the cupcakes light and fluffy, use half evaporated milk and half regular dairy-free milk. I like oat, almond, coconut or soya milk here.
• Apple cider vinegar: this is for curdling the milk which in turn creates a buttermilk which binds the cupcake batter, making them light and fluffy.
• Caster sugar: to keep the colour of the cupcakes light, I went for regular caster sugar but you can use golden or coconut sugar, too.
• Sunflower oil: or use a light olive oil or melted and cooled coconut oil but I prefer sunflower oil for the lightest texture and mild flavour.
• Smooth cashew butter or tahini: this adds richness and a slight flavour to the cupcakes. Opt for the smooth, runny nut or seed butter and you can also try almond or hazelnut butter, or sunflower seed butter.
• Vanilla: for flavour.
• Self-raising flour: for the fluffiness. If you need these to be gluten-free, use your preferred 1:1 gluten-free self-raising flour that contains xanthan gum.
• Vegan vanilla protein powder: this replaces the need for some flour, adds a delicious vanilla sweetness and increases the protein in these cupcakes. My favourite is the vanilla buttercream or Hawaiian salted vanilla proteins from Macromike. (AMB-AMY saves you 10% on everything). If you prefer not to use protein powder, swap this for more flour.
• Baking powder, bicarbonate of soda: for rise.
• White chocolate chips: to make these vanilla cupcakes into white chocolate cupcakes. I use the white chocolate buttons from KoRo which are so deliciously creamy and coconut-sugar based.

As for the filling and frosting:

• Coconut matcha sauce: this is the Natures Charm sauce which is deliciously sticky, sweet and even the matcha-haters will love. I cannot recommend this enough. If you do not have any, you can use any other filling here like nut butter, jam, dairy-free chocolate spread or keep them plain.
• Oat whipping cream: this is also from Natures Charm and is a great alternative to dairy cream. Chill the tin overnight and then tip the whole tin into a bowl before beating for 2-3 minutes till really fluffy and creamy. They also have a coconut whipping cream which will work just as well.
• Oreo cookies: these are for the bat decorations and please see below for instructions on how to make these.
• Melted chocolate: for ticking the cookies back together.
• Edible sugar eyes: for the bats.
• Sprinkles: if you want to add some more Halloween pizazz to these cupcakes.

How do I make these?

Like most of my bakes, the batter comes together in one bowl:

• Whisk all the wet ingredients together: till smooth.
• Sift in the dry ingredients: and whisk again.
• Fold in the chocolate chips: and divide between 8-9 cupcake/muffin cases.
• Bake for 19 to 21 minutes until golden: and an inserted skewer comes out clean.
• Remove from the tins straight away: and cool fully.
• Make the Oreo bat cookies: while the cupcakes cool.
• Core the middle and fill with matcha sauce: to the top.
• Streak some matcha sauce into a piping bag: to create the swirl effect.
• Whip the cream till fluffy: and place inside the piping bag.
• Pipe on the cream: and decorate with the bats and sprinkles.

How do I make the Oreo bat cookies?

The Oreo cookie bats are effective and simple to make. I use the Oreo cookie thins as they are lighter on top of the cupcakes but the regular cookies will work. Other chocolate sandwich style cookies will also be good here (gluten-free where needed).

• Carefully slice the Oreo in half: so you have two rounds both with some buttercream.
• Now cut some of these rounds into halves: for the bat wings.
• Place one round on down and press in two wings at the top: firmly but not too firmly.
• Place some melted chocolate on the round: and sandwich together with another cookie half.
• Stick the eyes on the front with chocolate: and allow to set.
• The cookies will soften over time: so decorate just before serving.

Are these gluten-free and nut-free?

Yes these are easily gluten-free, use our favourite 1:1 baking blend that is gluten-free and self-raising. Also check that your cookies are gluten-free too. To keep these nut-free, use tahini or sunflower seed butter in the cupcakes, check that your protein is nut-free and your cookies, too.

Can I make them not for Halloween?

These cupcakes are delicious all year long. You can simply leave off the Oreo bat cookies to make them at other times of the year. You can also swap the middle flavour as mentioned above.

How long will they last?

These cupcakes will keep for 3-5 days in a sealed container in the fridge, although it is best to decorate them with the Oreo bats just before as the cookies soften over time. You can also freeze the unfrosted cupcakes for up to 1 month, wrapped well. Allow to defrost and fill and frost as above.

What other bakes can I create?

I hope you are going to love these Matcha White Chocolate Halloween Cupcakes and for more cupcakes and Halloween bakes, how about my:

• Halloween Chocolate Fudge Blondies
• No-Yeast Pumpkin Buns
• Spooky Mummy Rice Crispy Pops
• Cinnamon Caramel Apple Cupcakes
• Chocolate Hazelnut Dipped Cupcakes

I look forward to hearing what you think of these Matcha White Chocolate Halloween Cupcakes so please leave a comment below and a star review above. If you do make these cupcakes, I’d love to see them so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With matcha Halloween love x

p.s. the recipe was originally made for Natures Charm but this blog post is not sponsored and all opinions are my own. I love the whole range!