Double Chocolate Ghost Cupcakes (Vegan Gluten-Free)
These Double Chocolate Ghost Cupcakes are rich, moist and tender with a chocolatey cupcake base and a luscious chocolatey protein buttercream. Add on white chocolate ghosts for a vegan and gluten-free treat.
This is another one of my favourite Halloween creations for 2024 and you’d never guess these spooky, rich and indulgent cupcakes are actually high in protein and made with healthier ingredients. Plus, like always they are totally plant-based and easily gluten-free. Make up a batch up Halloween cupcakes for parties and gatherings this spooky season or save the recipe for anytime throughout the year and skip the ghosts on top.
Why will I love these cupcakes?
These cupcakes are amazing:
- Soft, moist and tender
- Chocolatey, indulgent and rich
- Chocolatey cupcake with chocolate buttercream
- High in protein using chocolate protein powder
- Easy to make in one bowl
- Made with plant-based ingredients
- Naturally egg-free and dairy-free
- Easily nut-free and gluten-free
- Great for Halloween or all year round
- Simple white chocolate ghosts are effective
- Great for parties or gatherings
- Family and friends will love them
- Skip off the ghosts to make them for other occasions
- Can be prepared ahead of time
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?
You can see the ingredients with weights in the recipe card below and see my favourites and recommended products in the “shop the recipe” section.
For the cupcakes:
- Plant-based milk and apple cider vinegar: when mixed together, this makes a curdled mix which helps to bind the batter. You can also use lemon juice in place of vinegar.
- Coconut sugar: for sweetness. This adds a rich colour and flavour but you can also use half light brown with half caster sugar or use all caster sugar.
- Light olive oil: this adds moisture and fat for the most tender cupcakes. You can also use sunflower oil.
- Self raising flour: for the rise.
- Chocolate protein powder: I use the Form chocolate hazelnut protein powder (NourishingAmy10 is my code for money off!) and it’s delicious in these cupcakes and the buttercream. It makes them light and fluffy but rich and chocolatey, too.
- Cocoa powder: to make them really chocolatey and note that cocoa powder over cacao powder is better here as cocoa is more acidic and leads to a better rise.
- Bicarbonate of soda and salt: for the rise and flavour.
To make the ghosts:
- Dairy-free white chocolate: use your preferred dairy-free white chocolate (chips, buttons or a bar, chopped up) to melt down.
- Dark chocolate: this is for the eyes and mouths.
As for the buttercream:
- Vegan butter: allow this to soften at room temperature before beating it to make the best and softest buttercream.
- Icing sugar: to make the buttercream sweet, soft and delicious.
- Chocolate protein powder: as above.
- Cocoa powder: to make it really chocolatey.
- Plant-based milk: to thin the buttercream.
Are these gluten-free and nut-free?
These are easily gluten-free as long as your use your favourite GF self-raising flour blend (with xanthan gum, or add ½ tsp of your own). Check all of your ingredients like plant milk, butter and protein powder for nuts.
How do I make them?
These are ready in a few steps:
- Whisk together the wet ingredients: until combined.
- Sift in the dry ingredients: and whisk until smooth.
- Scoop into the cupcake cases: and bake for18 minutes or until well-risen and an inserted skewer comes out clean.
- Allow the cupcakes to cool fully: on a wire rack.
- Make the white chocolate ghosts: using melted dairy-free white chocolate on a piece of parchment paper and chill in the fridge.
- Beat together the butter, icing sugar, protein powder and cacao powder: for the frosting until really light and fluffy.
- Pipe the frosting onto the cupcakes and top with a ghost: and repeat to make all the cupcakes.
How long will they last?
These cupcakes will keep for 3-5 days in a sealed container in the fridge. You can also freeze the cupcakes without the frosting, for 1month. Allow them to defrost and then decorate.
What other recipes can I try?
For more Halloween ideas, how about:
- Spiderweb Chocolate Ganache Tart
- Double Chocolate Ghost Cookies
- Halloween Caramel Slices
- Spooky Mummy Blondies
- Pumpkin-Shaped Chocolate Cinnamon Rolls
Double Chocolate Ghost Cupcakes (Vegan Gluten-Free)
These Double Chocolate Ghost Cupcakes are rich, moist and tender with a chocolatey cupcake base and a luscious chocolatey protein buttercream. Add on white chocolate ghosts for a vegan and gluten-free treat.
Ingredients
For the Cupcakes:
- 240ml plant-based milk
- 1 tbsp apple cider vinegar
- 120g coconut sugar
- 80ml light olive oil
- 270g self-raising flour (can be GF)
- 20g Form Chocolate Hazelnut Protein Powder
- 20g cocoa powder
- ½ tsp bicarbonate of soda
- A pinch of salt
For the Ghosts:
- 60g dairy-free white chocolate, chopped small or chips
- 10g dark chocolate, chopped small or chips
For the Buttercream:
- 100g vegan butter, softened
- 240g icing sugar
- 20g Form Chocolate Hazelnut Protein Powder
- 20g cocoa powder
- 2 tbsp plant-based milk
Instructions
- Preheat the oven to 160Fan/180ºC and line 10 muffin holes with cases, in a tray.
- Combine the plant-based milk and vinegar and leave for 5 minutes to curdle.
- Add the sugar to a large mixing bowl with the milk-vinegar mix and olive oil. Whisk to combine.
- Sift in the flour, Form Chocolate Hazelnut Protein Powder, cocoa powder and bicarbonate of soda and add the salt. Whisk to a smooth batter with no specks of flour.
- Scoop the cupcake batter into the cases, filling ¾ full.
- Bake in the oven for 18 minutes, until well-risen, springy to touch and an inserted skewer comes out clean.
- Remove from the tray and allow the cupcakes to cool fully.
- Meanwhile, make the ghosts. Melt both the white and dark chocolate in separate bowls. Cover a small chopping board or plate with parchment paper.
- Place 10 spoons of white chocolate onto the paper and drag the spoon downwards to make a ghost shape. Use a toothpick to add dots for the eyes and a circle for the mouth. Allow to set in the fridge for 10 minutes. The carefully peel away from the parchment, once set.
- For the buttercream, add the butter to the bowl of a freestanding mixer and beat until softened. Gradually spoon in the icing sugar, Form Chocolate Hazelnut Protein Powder, cocoa powder and the milk to reach a smooth buttercream. Beat for 1 more minute to make it really fluffy.
- Spoon into a piping bag with a star or ruffled nozzle. Pipe the frosting onto the cupcakes and top with chocolate ghost.
- Enjoy straight away or keep in a sealed container for 3-5 days.
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Stay in touch
I look forward to hearing what you think of these Double Chocolate Ghost Cupcakes so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest so please say hello!
With ghost cupcake love x
p.s. this recipe was first made with Form nutrition but all opinions are my own and this blog post is not sponsored.
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