Gluten-Free,  Vegan,  Vegetarian

Chocolate Cupcake Monsters

I don’t know about you, but purple and chocolate is one of my all time favorite combos. It’s no wonder that I chose these creative cupcakes for this Halloween Dessert special. These vegan cuppies are perfect for your kids school parties or a fresh baked trick-or-treat snack. Either way you will win the Mom of the year award when everyone ooohs and ahhhs at not only how cute they are but delicious as well. 



  • 1 cup pitted dates
  • 1 cup water
  • ½ cup cacao powder (or cocoa)
  • ¾ cup oat flour
  • 1 tsp vanilla extract
  • 1 tbsp baking powder


  • 1 cup baked and mashed purple sweet potato
  • 2 tbsp maple syrup
  • 4-6 tbsp non-dairy milk


  • 3 green grapes or kiwi berries
  • Mini chocolate chips
  • Chocolate (yellow, and coconut sprinkles)
  • 85 Minutes
  • 6 Cupcakes
  • 350ºF
  • Vegan, Gluten-Free, Vegetarian


  1. Preheat the oven to 350F.
  2. Blend the dates and water on high until smooth.
  3. Add the rest of the cupcake ingredients. Blend/process to form a thick batter.
  4. Divide beweren 6-8 muffin cups lined with paper liners or lightly oiled.
  5. Bake for 25 mins at 350F.
  6. Remove from the oven. Cool completely before frosting.
  7. In a food processor (works better than a blender for this), combine the mashed purple sweet potato and maple syrup. Process while slowly adding the milk until thick and smooth. This may take a while to get it really smooth.
  8. Spread a thick layer of frosting on each cupcake. Dab with a dull knife to create a “fur” effect.
  9. Top with sprinkles.
  10. Slice the grapes/kiwi berries in half. Insert a mini chocolate chip into the center of each. Place on top of the cupcakes.
  11. Enjoy! They are best eaten the day you decorate them or the grapes get a little funky.

Big thanks to Feasting on Fruit for the original recipe!