Ouija Cupcakes - Double Chocolate Vegan Goodness

Happy Friday the 13th to all of my October loving friends! These cupcakes came to mind about a month ago when I was in the Halloween store with Darrin. I found Ouija Board ice cube trays and I was immediately like NEED. So off they came, straight home with me. I knew instantly what I was going to do with them and that was make these cupcakes. I mean, talk about a dream come true. A Friday the 13th to release double chocolate Ouija cupcakes on. 

MAGIC.

These cupcakes are a moist chocolatey cake topped with the best (naturally flavored) chocolate icing ever. Oh, and there's also the white chocolate oracle topping the whole thing off. Activate ultimate Halloween mode.

No worries if you can't get your hand on the ice cube tray. You can still make the chocolate and get creative with how you want to display it on top of your cupcakes. As I type this one thing comes to mind; ghosts! If you do end up making something different to top off your chocolatey dream cupcakes, make sure to show me what you came up with!

But for now, let's get baking!

OUIJA CUPCAKES

makes 10 cupcakes

Cupcakes
2/3 cup sugar
1/4 cup vegan butter
1/4 cup coconut oil
1/2 teaspoon vanilla
3 flax eggs (6 tablespoons water, 3 tablespoons ground flax)
1 cup all purpose flour
1/2 cup cacao powder
1 teaspoon baking powder
1/2 cup almond milk

Preheat oven to 350 degrees. With a mixer, mix together sugar, butter, coconut oil, and vanilla. Add the flax eggs and mix together. Stir in flour and cacao powder alternating with the almond milk. Add batter to lined muffin pan. Bake for 20-25 minutes. Remove and let cool.

Chocolate Icing
3 cups powdered sugar
3/4 cup vegan butter
1/2 cup black cacao powder
2 teaspoon milk

While cupcakes are cooking, add all ingredients to mixer. Mix for a few minutes at medium speed until icing becomes fluffy. Set aside.

White Chocolate
5 oz. cacao butter
2 tablespoon coconut oil
1 tablespoon sugar
Vanilla
Pinch of salt

Add water to double-broiler* and bring to a boil. Add all ingredients and melt over heat. Once melted completely, pour into molds and place in the freezer for 1 hour.
*Pro-tip: If you don't have a double-broiler you can easily make one with a sauce pan and a metal bowl.

Once cupcakes are cool top them with icing while waiting for the white chocolate to set up. Once it's solidified, place on top of cupcakes. Serve, enjoy!