Chocolate Berry Halloween Cupcakes (Vegan GF-Option)

These rich chocolatey and fluffy Chocolate Berry Halloween Cupcakes are made in one bowl with vegan, egg-free and dairy-free ingredients and are topped with a luscious whipped cream frosting.

If you are looking for your new favourite cupcake for Halloween then look no further (although if you’re reading this outside of spooky season, these cupcakes are just as delicious made without the skulls on top and made for all the other times of the year). They are rich, fluffy and spongey while being made with simple ingredients you probably already have at home. they taste like Black Forest Gateau in cupcake form with chocolate, berries (or cherries) and whipped cream.

Close up of a Chocolate Berry Halloween Cupcake with chocolate skull
Halloween Cupcakes with Chocolate Skulls

Why will I love these cupcakes?

These cupcakes are amazing:

  • Rich chocolatey and fluffy
  • Packed with a gooey berry jam middle
  • Topped with light and luscious whipped cream
  • Decorated with more chocolate
  • Easy to make in one bowl
  • Egg-free, dairy-free and vegan batter
  • Easily gluten-free and naturally nut-free
  • Great for all the family
  • Quick to bake
  • Delicious all year round

If you already love the sound of these 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 ingredients are listed in the recipe card with weights and you can see my favourites in the “shop the recipe” section. Here is a breakdown:

For the cupcakes:

  • Plant-based milk and apple cider vinegar: when mixed together, the milk curdles to form a buttermilk which is perfect for binding this egg-free cake batter.
  • Caster sugar: for sweetening these cupcakes, caster sugar is great as it stirs into the batter so smoothly but you can also use light brown or coconut sugar, too.
  • Light olive oil: this adds lots of moisture and richness to the batter. I like a light olive oil as it has a mild flavour or you can use sunflower oil.
  • Self-raising flour: for the rise! I use regular self-raising flour but you can also use your favourite gluten-free blend of self-raising flour with a binder like xanthan gum.
  • Cocoa powder: to make the batter really chocolatey. I use cocoa rather than cacao as it’s more acidic and rises better with the raising agents. Make sure it’s 100% cocoa.
  • Raising agents and salt: for the rise and flavour.
  • Dark chocolate: chop the chocolate very small to add into the batter. You can use the dark chocolate from Divine like I did or use chips or buttons.

For the filling and frosting:

  • Berry jam: you can use your favourite berry jam for the middle, I used a mixed berry one and you can also make your own chia seed jam, if you like.
  • Vegan whipping cream: this makes for the fluffiest frosting and an alternative to buttercream, but if you’d rather top these with buttercream, try my vanilla buttercream or chocolate buttercream here. You can also top them with my favourite protein yoghurt mousse frosting.
  • Dark chocolate: I use the Divine raspberry dark chocolate for melting down and filling into the skull moulds but you can add squares of chocolate as they are or use different shaped moulds.
  • Cocoa powder: to dust on top.

Are these gluten-free and nut-free?

These are easily gluten-free as long as you use your preferred 1:1 gluten-free blend of self-raising flour. These are naturally nut-free, but please check your ingredients for nuts.

How do I make them?

These are easy to make:

  • Whisk together the wet ingredients: until combined.
  • Sift in the dry ingredients: and whisk again to a smooth batter.
  • Fold in the dark chocolate: and divide between the 10-12 muffin cases.
  • Bake for 17 minutes: until risen and remove from the muffin tin.
  • Meanwhile melt the chocolate into moulds: like skulls here.
  • Allow the cupcakes to cool fully: and then core out the middles.
  • Fill the cored middle with jam: and pop on the cake circle.
  • Pipe on the whipped cream: and decorate with chocolate skulls or other shapes.

How long will they last?

These cupcakes will keep for 2-3 days in a sealed container in the fridge, although best enjoyed at room temperature. You can freeze the un-filled and un-frosted cupcakes, wrapped well, for 1 month and allow to defrost before decorating.

An opened Chocolate Berry Halloween Cupcake with jam
Chocolate Halloween Cupcakes with Jam

What else can I bake?

If you’re looking for other ideas:

A Chocolate Berry Halloween Cupcake with open case

Chocolate Berry Halloween Cupcakes (Vegan GF)

Yield: 10-12
Prep Time: 10 minutes
Cook Time: 17 minutes
Total Time: 27 minutes

These rich chocolatey and fluffy Chocolate Berry Halloween Cupcakes are made in one bowl with vegan, egg-free and dairy-free ingredients and are topped with a luscious whipped cream frosting.


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 chocolate, chopped small

For the Filling and Decorating:

  • 90g dark chocolate
  • 1 tsp coconut oil
  • 200ml vegan whipping cream
  • 10-12 tsp berry jam
  • Extra cocoa powder, mini currants or berries


  1. Preheat the oven to 160Fan/180ºC and line 10-12 muffin holes with cases.
  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.
    Divide the batter equally between the cases, filling ¾ full.
  3. 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.
  4. To cool: carefully remove the cases from the tray and allow to cool fully.
  5. 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.
  6. 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.
  7. 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.

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Chocolate Berry Halloween Cupcakes so please let me know in the comments below and leave a star review. If you do make them, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With spooky cupcake love x

Leave a Reply

Skip to Recipe