No food coloring needed for these bloody Halloween cupcakes! This vegan and gluten-free dessert will get you in the mood for a frightful night. With a red wine reduction to give them a bloody appearance, they are a festive yet spooky treat.
These aren't your ordinary cupcakes. The two key ingredients; red wine and cacao (raw chocolate) provide an antioxidant boost from polyphenols.
Red wine has been associated with improving cholesterol, promoting weight loss, and even increasing longevity. Though these benefits are occasionally challenged by scientists, in moderation a bit of red wine may provide the body an antioxidant boost.
You’ll also be reaping antioxidant benefits from cacao’s polyphenols. Polyphenols can help fight free radicals and prevent inflammation in the body. While most chocolate cupcake recipes call for cocoa powder, cacao powder is a healthier alternative that tastes just as delicious.
A dollop of coconut whipped cream adds an extra dose of coziness to these cupcakes. The light and fluffy texture will make you say goodbye to heavy frostings on cupcakes. Plus, the sweet and mellow flavor counteracts any bitterness from the dark chocolate and red wine.
These boozy Halloween cupcakes are certain to be a hit amongst the adults at your Halloween party!
- Cook Time
- Prep Time
- 16 cupcakesServings
- 1½ cups gluten-free all purpose flour
- ¾ cup organic cane sugar
- ⅓ cup cacao powder
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- ⅛ teaspoon xanthan gum
- ¾ cup red wine
- ½ cup filtered water
- ½ cup coconut oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon pure vanilla extract
Red Wine Reduction:
- ½ cup red wine
- ½ cup organic cane sugar
Coconut Whipped Cream:
- 1 BPA-free can coconut milk chilled overnight
- ½ cup organic powdered sugar
- 1 pint raspberries
- Preheat oven to 350 degrees Fahrenheit. Line a cupcake tray with 16 liners.
- Add flour, sugar, baking soda, sea salt, and xanthan gum to a large mixing bowl. Using a fine mesh sieve to filter out any clumps, add cacao powder to the bowl. Whisk until combined.
- In a separate bowl, add water, coconut oil, red wine, apple cider vinegar, and vanilla extract. Whisk until combined.
- Then, pour the wet mixture into the dry mixture and mix until just combined. Do not overmix.
- Pour ¼ cup batter into each cupcake liner. Bake for 18-20 minutes or until a toothpick comes out clean with few or no crumbs clinging. Let cool for 1 hour.
- Meanwhile, add red wine and sugar to a small saucepan. Heat over medium-high heat until sugar dissolves and the wine comes to a boil. Let boil for 2 minutes then reduce heat to medium-low. Simmer for 8 minutes, or until the red wine mixture is thickened, and coats the back of a spoon ( To test the thickness, run your finger over the back of the red wine, coated spoon, to test the thickness. Your finger should leave a line on the spoon if it's thick enough. If it doesn't, further reduce the red wine sauce.) then remove from heat. Transfer to refrigerator for 2 hours.
- Open the chilled can of coconut milk upside down and drain the liquid out. Add the remaining coconut into a large bowl.
- Next, add the powdered sugar to the bowl. Using a handheld mixer, mix until fluffy and whipped. Transfer to the refrigerator until ready to serve.
- Top each cupcake with a dollop of coconut whipped cream and then drizzle with the red wine reduction. Then, garnish each cupcake with a raspberry. Serve immediately and enjoy!