Witches Hat Chocolate Cupcakes (Vegan)
These rich and chocolatey Witches Hat Chocolate Cupcakes are the perfect baking this Halloween and they are ready in about half an hour. These are naturally dairy-free and egg-free and everyone will love them.
I love spooky season baking and this year I have finally worked on some witch’s hats – something I have wanted to do for a few years now. The end result is so effective and they are secretly really easy – you just need some wafer cones and melted chocolate. You can make these with dairy-free milk or dark chocolate and you can use your favourite wafer ice cream cones, too. Another delicious element to these cupcakes is the gooey caramel middle (I’ve used butterscotch sauce) which is such a great surprise inside.
Why will I love these?
These cupcakes are so good:
- Rich and chocolatey
- Easy to make in one bowl
- The batter comes together in 10 minutes or less
- Topped with a rich chocolatey buttercream
- Filled with a gooey caramel middle
- With a chocolate wafer cone witches’ hat
- Delicious all year round (leave off the hats)
- Moist, tender and fudgy cupcakes
- Egg-free, dairy-free and vegan
- Nut-free
- Everyone will love them
- Great for spooky season
- They keep for a few days
- Made with lighter ingredients
- Like yoghurt and olive oil
- The hot coffee adds a rich chocolatey flavour
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 favourite and recommended products in the “shop the recipe” section.
For the cupcakes:
- Evaporated coconut milk: this is from Natures Charm and is so creamy, it makes for a lovely moist sponge. You can also use their oat milk or a regular carton of dairy-free milk.
- Apple cider vinegar: to curdle the milk.
- Light olive oil: to make them moist and buttery.
- Sugar: light brown and white caster sugar to balance out the richer flavour with the lighter texture.
- Thick dairy-free yoghurt: I use thick Greek-style coconut yoghurt like Cocos Organic or NUSH yoghurts.
- Plain flour: I have not tried these with GF flour but suggest using a GF flour blend that contains xanthan gum to help bind the batter.
- Cocoa powder: to make it chocolatey. This is 100% cocoa and not sweetened drinking chocolate.
- Raising agents: for the rise.
- Salt: for the flavour.
- Coffee: for a rich and chocolatey cupcake. It blooms the cocoa powder as you whisk in, to help with the overall cupcake flavour and texture. You can use decaf, if you prefer.
And for the buttercream and toppings:
- Vegan butter: allow it to soften to room temperature before beating into the buttercream.
- Icing sugar: to make the best buttercream.
- Wafer cones: ice cream cones work best and I like the waffle cones best as they are firmer.
- Dark chocolate: your favourite dark or milk chocolate to make the hats.
- Coconut oil: to allow the chocolate to set more quickly and smoothly. It is not essential.
- Butterscotch or caramel sauce: I use the Natures Charm coconut butter scotch sauce which is naturally vegan and also their salted caramel would work so well here.
Are these gluten-free and nut-free?
These are naturally nut-free and I have not tried these with GF flour but if you do, make sure to use one that contains xanthan gum (or add ½ tsp of your own).
How do I make them?
These are ready to go in a few steps:
- Whisk the milk and vinegar: to make a buttermilk.
- Whisk together the wet ingredients: to combine.
- Sift in the dry ingredients: and whisk until smooth.
- Scoop the batter into the cupcake tins: and smooth over the tops.
- Bake for 17 minutes: or until spongey and cooked through.
- Whip the butter, icing sugar and cacao: for the buttercream.
- Cut the wafer cones to size and dip in the dark chocolate: and spread some chocolate around for the hat rims. Allow to set.
- Core the middles and fill with the butterscotch or caramel: to the top.
- Pipe on the buttercream and plate a hat on top: and dust with cocoa powder if you like.
How long will they last?
These will keep for 2-4 days in the fridge in a sealed container, and best eaten at room temperature.
What other recipes can I try?
For more spooky bakes:
- Pumpkin Protein Cupcakes
- Chocolate Peanut Butter Spider Cookies
- Chocolate Pumpkin Spice Brownie Cookie Bars
- Pumpkin Crumble Banana Bread
- Pumpkin-Shaped Truffle Protein Balls
Witches Hat Chocolate Cupcakes (Vegan)
These rich and chocolatey Witches Hat Chocolate Cupcakes are the perfect baking this Halloween and they are ready in about half an hour. These are naturally dairy-free and egg-free and everyone will love them.
Ingredients
For the Cupcakes:
- 160ml Natures Charm Evaporated Coconut Milk*
- 1 tbsp apple cider vinegar
- 60ml light olive oil
- 100g light brown sugar
- 100g caster sugar
- 90g thick dairy-free yoghurt
- 210g plain flour
- 30g cocoa powder
- 1 ½ tsp baking powder
- ½ tsp bicarbonate of soda
- A pinch of salt
- 1 tsp coffee in 150ml hot water
For the Witches Hats:
- 12 wafer cones, trimmed
- 100g dark chocolate
- 1 tsp coconut oil
- 12 tsp Natures Charm Coconut Butter Scotch Sauce
For the Chocolate Buttercream:
- 100g vegan butter, softened
- 250g icing sugar
- 40g cocoa powder
- 1-2 tbsp plant-based milk
Instructions
- Line a large cupcake tray with cases and preheat the oven to 160Fan/180ºC
- Combine the coconut milk and vinegar in a measuring jug and leave for 5 minutes to curdle.
- Into a large mixing bowl, add the milk mix, olive oil, both sugars and the yoghurt. Whisk to combine.
- Sift in the plain flour, cocoa powder, baking powder, bicarbonate of soda and add the salt.
- Begin to whisk together, pour in the hot coffee and continue to whisk to a smooth, runny batter with no lumps of flour.
- Scoop the batter into the cases, filling 3/4 full. and bake in the oven for 17-18 minutes
- Remove from the oven and carefully remove from the trays. Allow the cupcakes to cool fully on a wire rack.
- To make the witches hats, trim the wafer cones to leave a cone that's about 6-7 cm. Chop the dark chocolate and add to a heatproof bowl with the coconut oil and allow to melt.
- Line a plate with parchment paper and then dip each cone in the chocolate and place on the parchment. Pour some more chocolate around each cone to make the hat brim. Place in the fridge for 20-30 minutes to set.
- For the frosting, add the softened butter to a mixing bowl of a free-standing mixer and beat until smooth. Gradually beat in the icing sugar, cocoa powder and milk until smooth and creamy. Once combined, continue to beat for 1 minute until really fluffy. Spoon into a piping bag with a star-shaped nozzle.
- Core the cupcakes and then spoon in the coconut butter scotch sauce.
- Pipe the frosting all over the cupcakes and top with the witch hats.
- Enjoy straight away or keep the cupcakes in a sealed container for 2-4 days. You can also freeze the cupcakes (without the frosting and filling) for 1 month, wrapped well, and allow to defrost before decorating.
Notes
*or regular dairy-free milk.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Witches Hat Chocolate Cupcakes, so please let me know in the comments below and leave a star review above. If you do make this cake, 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 – please say hello!
With witchy love x
p.s. this recipe was first made with Natures Charm who I love and this blog post is not sponsored.
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