Vegan Halloween Chocolate Cupcakes with Vegan Matcha Icing

Ingredients and Weight:

For the Cupcakes: * All-purpose flour: 1 1/2 cups (180g) * Unsweetened cocoa powder: 1/2 cup (60g) * Baking powder: 2 teaspoons (10g) * Baking soda: 1 teaspoon (5g) * Salt: 1/4 teaspoon (1g) * Granulated sugar: 1 cup (200g) * Vegetable oil: 1/2 cup (120ml) * Apple cider vinegar: 1/2 cup (120ml) * Vanilla extract: 1 teaspoon (5ml) * Almond milk: 1 cup (240ml)

For the Vegan Matcha Icing: * Vegan butter, softened: 1/2 cup (1 stick) (113g) * Powdered sugar: 1 cup (120g) * Matcha powder: 2 tablespoons (14g) * Almond milk: 2-3 tablespoons (30-45ml), as needed

Preparation Time: 15 minutes

Cooking Time: 20-25 minutes

Difficulty Level: 2 (Moderate)

Preparation Method Steps:

For the Cupcakes: 1. Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with liners. 2. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. 3. In a separate bowl, whisk together sugar, oil, apple cider vinegar, vanilla extract, and almond milk. 4. Gradually add wet ingredients to dry ingredients, mixing until just combined. Do not overmix. 5. Fill muffin cups 2/3 full. 6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. 7. Let cupcakes cool in the tin before frosting.

For the Vegan Matcha Icing: 1. In a large bowl, cream together softened vegan butter and powdered sugar until light and fluffy. 2. Add matcha powder and mix well to combine. 3. Add almond milk 1 tablespoon at a time, mixing until desired consistency is reached.

To Assemble: 1. Frost cooled cupcakes with vegan matcha icing. 2. Decorate with sprinkles, Halloween-themed candy, or edible decorations as desired.

Nutritional Information (per cupcake):

• Calories: 320
• Fat: 15g (9g saturated)
• Carbohydrates: 45g (5g fiber, 30g sugar)
• Protein: 4g

Dish Characteristics:

• Decadent chocolate cupcakes with a vibrant green matcha icing
• Perfect for Halloween celebrations
• Vegan and allergy-friendly
• Rich in flavor and texture

User Comments:

• "These cupcakes are absolutely delicious! The chocolate is rich and the matcha icing is the perfect touch of sweetness." - Sarah
• "I love that these cupcakes are vegan and still so delicious. The matcha icing is so unique and flavorful." - Jessica
• "These cupcakes were a hit at my Halloween party. Everyone loved the combination of chocolate and matcha." - Emily

Special Precautions and Tips:

• Use unsweetened almond milk for both the cupcakes and icing to keep the sweetness balanced.
• If you don't have matcha powder, you can substitute with 1/2 cup (30g) of unsweetened cocoa powder.
• To make the cupcakes gluten-free, use gluten-free all-purpose flour.
• For a healthier version, use whole wheat flour instead of all-purpose flour.
• Let the cupcakes cool completely before frosting to prevent the icing from melting.