I will confess, Halloween is not a “holiday” I care to celebrate. I bake some cupcakes or cookies with my younger boys every year and decorate them with whatever I can find that is dye free, high fructose corn syrup free, in addition to being gf,df,sf. It’s not easy, gosh the amount of junk out there, wow. The reason I don’t care for the holiday is not because of the lack of allergen free candy, no, it’s about the idea that there is a holiday celebrating evil spirits, and then we give away candy for it. As if we need more crap to add to life. But that’s just me. Pardon my venting moment, and please don’t tell my children I told you that.
I made these delicious devil’s food cupcakes with my favorite frosting-italian meringue!
I know, I know it’s a fun holiday!
Well, it certainly will be more fun with these chocolatey treats, for Halloween or anytime. Super simple spook-free Halloween cupcakes for my kids who wanted something Halloween-ish. So this is it!
The orange sprinkles do have soy lecithin in them (I couldn’t find a soy-free sprinkle without high fructose corn syrup), so these were for not for us, but for the rest of the family.
For our twin boys I made some friendly-looking mummy looking soy free cupcakes…we added some chocolate chips for the eyes.
They did come out pretty cute with those little eyes.
I know I have said it before, but man, do I love this frosting! It’s my version of marshmallow fluff. Then pair it with a dreamy dark chocolate cupcake that is sooo moist (you will not believe it’s gluten, dairy, and soy free!) and you will just go straight into childhood mode…the frosting on the nose, chocolate in your teeth, crumbs on the face, with a big, huge smile across your face. Who needs halloween candy decorations when you have marshmallow fluff and chocolate cake anyway?? Have a safe and happy Halloween!
Adapted recipe by Barefoot Contessa, Ina Garten
For the cupcakes:
6 ounces Earth Balance Soy Free Spread, at room temperature for 30 minutes
2/3 cup cane sugar
2/3 cup light brown sugar, lightly packed
2 extra-large eggs, at room temperature
2 teaspoons pure vanilla extract
1 cup coconut milk
1 teaspoon apple cider vinegar
1/2 cup mayonnaise, I used Spectrum Organics Canola
2 tablespoons freshly brewed coffee
3/4 cup organic white rice flour
1/2 cup sorghum flour
1/2 cup tapioca starch
1/4 cup brown rice flour
1 cup dutch-processed cocoa powder, I used Equal Exchange Organic Cocoa
1 1/2 teaspoons aluminum free baking soda
1/2 teaspoon kosher salt
Mini Chocolate Chips for decoration (I use Enjoy Life, these are soy-free)
India Tree orange sprinkles (these have soy lecithin)
For the Meringue Frosting:
Note: You will need a candy thermometer
1 1/4 cups PLUS 2 tablespoons PLUS 1 teaspoon caster sugar (ultra fine sugar)
1/4 cup PLUS 1 tablespoon water
3 large egg whites, room temperature
Preheat the oven to 350 degrees. Line cupcake pan with 18-20 paper liners.
Measure the coconut milk and add the apple cider vinegar to it, set aside to thicken for your “buttermilk”.
In a medium bowl sift together flours, cocoa powder, baking soda, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream the Earth Balance, cane sugar, and brown sugar on medium-high speed for 5 minutes, until light and fluffy. Scrape down the bowl. Lower the speed to medium, add the eggs one at a time. Then add the coffee, and vanilla, mix well. Add the mayonnaise. With the mixer on low, add the “buttermilk” and flour mixtures alternately, beginning with the buttermilk and ending with the flour. Don’t over mix. Fold the batter a few times with a rubber spatula to be sure it’s well mixed.
Scoop the batter into the cupcake liners. (I use a 2-inch ice cream scoop.) Bake in the center of the oven for 18-20 minutes, until a toothpick comes out clean. Cool for 10 minutes, remove from the pans, and allow to cool completely before frosting.
Meringue Frosting (Marshmallow Fluff):
Combine 1 1/4 cups sugar and the water in a small saucepan, heat over medium heat with a candy thermometer attached to the inside of the saucepan. Do not stir. It is ready when it reaches 220 degrees F.
Meanwhile, in a bowl of a stand mixer fitted with the whisk attachment, whisk the eggs on medium speed until they look thick and foamy, 1-2 minutes. Gradually add the remaining 2 tablespoons PLUS 1 teaspoon sugar. Increase the speed to high and whip until soft white peaks are formed, about 2 minutes. At this point you will slowly add the 220 degree F sugar syrup to the stand mixer ALONG THE EDGES. Make sure it does not touch the whisk.
Continue to whisk on high until the bowl has cooled, about 5-8 minutes. The frosting will appear very thick and glossy.
Decorate cooled cupcakes used a flat serrated pastry tip or a plain flat tip. Happy Halloween!
Don't miss a recipe! Subscribe here.