Creepy Brain Cupcakes {vegan}

Thank you for sharing!

My kids thought these creepy brain cupcakes were so awesome. I thought, since they were eggless and dairy-free, they were pretty awesome, too.

I think I’ve got an addiction. It’s short-term, I’m pretty sure, but it’s totally weird. It’s an addiction to creepy cupcakes. There. I said it. It’s out in the world. I mean, I was just sitting there, making cupcakes (because that’s what a mom does, right?!) and BAM! There were these pretty, dairy-free and egg-free chocolate Creepy Brain Cupcakes just sitting on my counter, waiting for a zombie apocalypse. I guess I should count myself lucky that I have snacks in case of an infestation of undead…

egg free and dairy free halloween cupcake idea zombies feature

Ingredients for Creepy Brain Cupcakes

Chocolate Cupcakes

  • 2 cup flour
  • 1 cup granulated sugar
  • 2 tspn vanilla
  • 4 tblspn coconut oil
  • 1 cup water
  • 1 tspn salt
  • 1 cup vegan chocolate chips

Brain Icing

  • 2 cans coconut milk
  • 1/2 cup powdered sugar
  • 2 tspn vanilla extract

Blood Drizzle

  • 10 drops red gel food coloring
  • 1/4 cup corn syrup

zombie cupcakes fb

How to Make Creepy Brain Cupcakes

  1. Preheat oven to 350 degrees.
  2. Place liners in a cupcake pan.
  3. To make the cupcakes, mix all the dry ingredients together in a medium bowl.
  4. Mix all the wet ingredients together in a medium bowl.
  5. Mix dry ingredients into wet ingredients in 1/3 cup increments. Ha ha! Just kidding, throw it all in there-that’s what I do.
  6. Blend until batter is smooth.
  7. Pour batter into the cupcake tins, about 3/4 full, and place in the oven for 18-25 minutes or until a toothpick comes out clean from the center-most cupcakes.
  8. Remove from heat and allow to cool for 10 minutes on a wire rack.
  9. While that’s cooling, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
  10. Add the powdered sugar and vanilla to the coconut cream.
  11. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy. Place in refrigerator until you are ready to use.
  12. If your cupcakes rose to a big fluffy top, you’ll want to cut off the pouf to a flatter surface.
  13. Place a small amount of icing on each cupcake with a knife, just to give you a solid white background for your brain.
  14. Place remaining icing in piping bags and pipe onto each cupcake, using a small round tip, as follows:
    1. In one continuous line, do a vertical strip down the center of the cupcake, then circle the outer edge of the cupcake on half the cupcake, closing the oval.
    2. Repeat step 1 on the other half of the cupcake.
    3. Fill-in each half of the cupcake with tight squiggles to fill the whole oval space.
    4. It’s ok if it’s a little messy–they’re brains, they’re supposed to be weirdy-shaped.
  15. Mix corn syrup and food coloring until thoroughly combined.
  16. Drizzle about a teaspoon of the red blood drizzle over each of the brains using a spoon.
  17. Beware of turning into a zombie if you eat them after midnight…

easy vegan brain cupcake recipe sq

egg free and dairy free halloween cupcake idea zombies feature
Yield: 12

Creepy Brain Cupcakes {vegan}

Prep Time: 10 minutes
Cook Time: 18 minutes
Total Time: 28 minutes

BAM! There were these pretty, dairy-free and egg-free chocolate Creepy Brain Cupcakes just sitting on my counter, waiting for a zombie apocalypse.

Ingredients

  • Chocolate Cupcakes
  • 2 cup flour
  • 1 cup granulated sugar
  • 2 tspn vanilla
  • 4 tblspn coconut oil
  • 1 cup water
  • 1 tspn salt
  • 1 cup vegan chocolate chips
  • Brain Icing
  • 2 cans coconut milk
  • 1/2 cup powdered sugar
  • 2 tspn vanilla extract
  • Blood Drizzle
  • 10 drops red gel food coloring
  • 1/4 cup corn syrup

Instructions

  1. Preheat oven to 350 degrees.
  2. Place liners in a cupcake pan.
  3. To make the cupcakes, mix all the dry ingredients together in a medium bowl.
  4. Mix all the wet ingredients together in a medium bowl.
  5. Mix dry ingredients into wet ingredients in 1/3 cup increments. Ha ha! Just kidding, throw it all in there-that’s what I do.
  6. Blend until batter is smooth.
  7. Pour batter into the cupcake tins, about 3/4 full, and place in the oven for 18-25 minutes or until a toothpick comes out clean from the center-most cupcakes.
  8. Remove from heat and allow to cool for 10 minutes on a wire rack.
  9. While that’s cooling, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
  10. Add the powdered sugar and vanilla to the coconut cream.
  11. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy. Place in refrigerator until you are ready to use.
  12. If your cupcakes rose to a
  13. Place a small amount of icing on each cupcake with a knife, just to give you a solid white background for your brain.
  14. Place remaining icing in piping bags and pipe onto each cupcake, using a small round tip, as follows:
  15. In one continuous line, do a vertical strip down the center of the cupcake, then circle the outer edge of the cupcake on half the cupcake, closing the oval.
  16. Repeat step 1 on the other half of the cupcake.
  17. Fill-in each half of the cupcake with tight squiggles to fill the whole oval space.
  18. It’s ok if it’s a little messy–they’re brains, they’re supposed to be weirdy-shaped.
  19. Mix corn syrup and food coloring until thoroughly combined.
  20. Drizzle about a teaspoon of the red blood drizzle over each of the brains using a spoon.
  21. Beware of turning into a zombie if you eat them after midnight…

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