Vegan Halloween Chocolate Cupcakes with Matcha Green Frosting

Celebrate spooky season in plant-based style with these decadent Vegan Halloween Chocolate Cupcakes topped with vibrant Matcha Green Frosting. Each cupcake is soft, rich, and packs a bold cocoa punch, enhanced by a dash of instant espresso for deeper flavor complexity. The apple cider vinegar gives a tender crumb, while almond milk keeps everything moist without the need for dairy. These treats are perfectly portioned for any festive occasion, bringing both drama and delight to your dessert table.

The star of this recipe is the striking matcha icing—a silky blend of smooth confectioners’ sugar and earthy green tea powder, set off by subtle hints of almond and vanilla. The matcha’s herbal notes pair beautifully with the cupcakes’ deep chocolate profile, providing an unexpectedly harmonious balance of flavors. With their naturally vegan ingredients and vivid green tops, these cupcakes make a memorable—and delicious—addition to any Halloween spread, delighting kids and adults alike.

Vegan Halloween Chocolate Cupcakes with Matcha Green Frosting

Print Recipe

By Malini Serves: 12 Prep Time: 30 m Cooking Time: 20 m

Ingredients

• 2 1/3 cups all-purpose flour
• 2 cups white sugar
• 3/4 cup dark cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon instant espresso powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup almond milk
• 1/2 cup canola oil
• 2 teaspoons apple cider vinegar
• 2 teaspoons vanilla extract
• 1 cup confectioners' sugar
• 1 teaspoon green tea powder (matcha)
• 1/2 teaspoon almond extract
• 1/2 teaspoon vanilla extract
• 1 tablespoon almond milk, or as needed

Instructions

1

Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners.

2

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, espresso powder, baking soda, and salt. Sift the mixture twice for a lighter crumb.

3

Add almond milk, canola oil, apple cider vinegar, and vanilla extract to the dry ingredients. Mix with an electric mixer on medium speed until batter is smooth and well combined.

4

Spoon the batter evenly into the lined muffin cups, filling each about one-third full.

5

Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.

6

For the icing, sift confectioners' sugar and matcha into a bowl. Add almond and vanilla extracts. Gradually stir in almond milk, one teaspoon at a time, until the icing is smooth and spreadable.

7

Once the cupcakes are fully cooled, generously frost each one with the matcha icing. Serve and enjoy.

Notes

Tips:
For a richer chocolate flavor, use a high-quality dark cocoa powder. Sifting the dry ingredients twice helps create an airy, tender cupcake base. Make sure the cupcakes are completely cooled before frosting to avoid melting the matcha icing. Adjust the amount of almond milk in the icing for your preferred consistency. For extra Halloween flair, add fun vegan sprinkles or chocolate shards.