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ghost cupcakes
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Gluten-Free Vegan Ghost Cupcakes

Spooky-cute chocolate cupcakes with a Halloween twist - and zero gluten. These ghost cupcakes from Sarah Bakes Gluten Free are the most adorable allergen-free treat you'll ever make.
Course: Dessert
Cuisine: American
Keyword: chocolate recipes, cupcake recipes, gluten-free baking, gluten-free cupcakes, gluten-free dessert recipes
Servings: 14 cupcakes
Author: Sarah Bakes Gluten Free

Ingredients

chocolate cupcakes

vegan vanilla buttercream frosting

  • 1/2 cup organic non-hydrogenated shortening
  • 2 tablespoons Earth Balance vegan butter, cold
  • 3 cups organic powdered sugar, sifted
  • 2-3 tablespoons So Delicious coconut milk coffee creamer, regular or french vanilla
  • 1 teaspoon pure vanilla extract
  • dairy free mini chocolate chips or chocolate candies

Instructions

  • Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners. Sift together flour blend, cocoa powder, baking powder, baking soda, and salt. Set aside. In large mixing bowl, stir together coconut milk, water and vinegar, until slightly curdled. Add sugar, oil, and vanilla extract. Slowly whisk in flour mixture. Mix for 1 minute, until combined. Pour batter into prepared cupcake pan. Bake for 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.
  • To make buttercream, beat together shortening and vegan butter for 1 minute in large stand mixer. Add sifted powdered sugar, 2 tablespoons coffee creamer and vanilla. Beat for 2 minutes. Add an additional tablespoon coffee creamer if needed. Beat buttercream until light and fluffy. Place in piping bag with large round tip. Pipe tall mound of frosting in center of cupcake, pulling tip away to create small peak. Add chocolate chips or candies for eyes. Best enjoyed within 1-2 days.