Description
This simple and delicious buttercream frosting is perfect for frosting these Halloween cupcakes! This recipe is for one batch of cupcakes — I used my Decadent Chocolate Cupcakes recipe. I topped these off with white chocolate decorations as well, and you can make as many as you want! So choose which Halloween cupcake you want to make!
Ingredients
Scale
Halloween Buttercream:
- 1 cup (2 sticks/226g) vegan butter, room temp
- 3 1/2 cups (420g) confectioners’ sugar
- 1 tablespoon (15g) vanilla extract
- 2–3 tablespoon (45g) non-dairy milk (only if needed)
- Food coloring, orange or moss green
- black and orange sprinkles (optional)
White Chocolate Decorations:
- 2 – 3 bars – vegan white chocolate https://amzn.to/35lNkwB
- 1 tablespoon – non-dairy chocolate chips
Equipment:
- Parchment paper
- 1 large piping bag
- Any kind of large piping tip
- 1 small pipping bag
- Toothpicks
- Small Bowls
Instructions
Buttercream:
- Using a mixer, fitted with a paddle attachment, whip butter on medium speed for 2-5 minutes until creamy.
- Slowly beat in the confectioners’ sugar until full incorporated. (See notes)
- Mix in vanilla extract, and food coloring.
- With a spatula, scrape down the bottom and sides of the bowl, and then continue to whip the buttercream. Sometimes, there will be parts of the frosting where it has not been mixed properly.
- If your buttercream does not seem smooth and seems too stiff to pipe properly, add in a tablespoon of non-dairy milk at a time and continue to mix until you get a smooth and pipe-able consistency.
- Once your cupcakes have cooled down, fill a large piping bag fitted with a large piping tip with the buttercream. Pipe it in any style you want, you can do a weird funky style like my zombie monster cupcake, or the traditional way of a swirl. Set aside and move on to the chocolate decorations.
Melting The Chocolate:
- In a microwave safe plastic bowl, place your non-dairy white chocolate chips and microwave it in 15 second increments. Stirring in between with a rubber spatula. (See notes)
- Keep microwaving the chocolate until you get half melted and half solid chocolate. Stop there, and continue to mix the chocolate all together until all the solid chocolate has melted.
- Place the parchment paper on the baking tray, make sure it is nice and flat. The baking tray is there to be a holder, so if you need to move around, you can carry the tray and not the parchment paper.
- Pour your melted chocolate into a small piping bag, being careful that it might still be hot.
- Do the same process for the non-dairy chocolate chips, but place these in a small bowl.
Ghosts:
- Cut a small hole at the tip of the bag. On the parchment paper draw the outline of the body first, then fill it’s body.
- Use a toothpick and fill in any gaps where the chocolate did not cover. Allow the ghosts to chill out in the fridge for a couple minutes.
- Once the bodies have solidified, take one toothpick to dip in the chocolate to make eyes and even a mouth! This is where you can get creative.
Bones, Eyes, & Teeth:
- For the bones, using the same piping bag, pipe out two dots side-by-side. Then in the middle of the dots, draw a line down. Connect the line by piping out two more small dots side-by-side.
- For the eyes, pipe out a 1 cm sized circle, if you get a little peak, use a toothpick to smooth it down.
- For the teeth, pipe out the shape of a tooth, about 1 cm in size, and use a toothpick to fix the shape.
- Let the chocolate chill in the fridge.
- Once they have solidified, do the same as step 3 for the ghosts, and make pupils for the eyes.
- Once all your chocolate decorations have set, you can use it to decorate your cupcakes!
Notes
- Using a glass bowl to heat up chocolate can cause it to burn, since glass heats up quicker than plastic. Also, during the melting stage, DO NOT ADD ANY KIND OF LIQUID. Even a small drop will ruin the chocolate, and will cause it to seize up. You cannot remelt it once this happens, so be careful.
Keywords: dessert, vegan, halloween
