Halloween No-bake Chocolate Matcha Cupcakes are your perfect spooky treat—no oven needed, full of flavor, and visually striking. These cupcakes combine deep chocolate, vibrant matcha green frosting, and a rich ganache center, giving you layers of texture and taste in each bite. If you’re looking for a Halloween recipe that’s easy, quick, and impressive, this one delivers. These cupcakes are ideal for parties, potlucks, or just indulging your sweet tooth with something a little more dramatic. Get ready for delicious, ghostly green frosting, intense chocolate, and a treat that’s both showy and comforting.
Why You’ll Love Halloween No-bake Chocolate Matcha Cupcakes
No baking required — perfect for hot days, limited oven space, or when you want to skip the heat.
Rich chocolate + earthy matcha — the flavors contrast beautifully.
Textural variation — crunchy/chewy base, creamy matcha frosting, gooey ganache center.
Customizable and festive — you can adjust sweetness, matcha color, or decorate for Halloween themes (sprinkles, cocoa “dirt,” etc.).
Healthier ingredient options — using raw almonds, coconut flour, coconut cream; can be made refined sugar-free depending on nectar/agave used.
Ingredients
For the chocolate cupcake base:
½ cup almond flour
½ cup raw almonds (or 1 cup raw almonds if skipping almond flour)
½ cup coconut flour
2 tablespoons cocoa powder (1 tablespoon regular + 1 tablespoon black cocoa powder)
1 teaspoon espresso powder
1 cup Medjool dates, pitted
For the matcha icing:
1 cup coconut cream
1 teaspoon agave syrup or coconut nectar
1 tablespoon matcha powder (adjust for color, but don’t overdo it)
For the raw chocolate ganache cream:
¼ cup coconut nectar or agave syrup
¼ cup cocoa powder (2 tablespoons regular + 2 tablespoons black cocoa powder)
2 tablespoons coconut oil
Step-by-Step: How to Make Halloween No-bake Chocolate Matcha Cupcakes
Make the chocolate base:
Combine almond flour, raw almonds, coconut flour, cocoa powders, and espresso powder in a food processor. Blend until the almonds are coarsely ground.
Add the pitted dates and process until the mixture holds together and resembles wet sand.
Form the cupcakes:
Line 9 mini cupcake tins with liners.
Roll the base mixture into 9 equal balls. Press each one into a liner, shaping into a firm cupcake base.
Use your finger to make a well in the center of each cupcake.
Prepare the matcha icing:
In a large mixing bowl, whip the coconut cream until it reaches medium peaks using a hand mixer or whisk.
Add the agave or coconut nectar and matcha powder, then beat again until well blended.
Transfer the icing to a piping bag or zip-top bag and refrigerate to firm up.
Make the ganache filling:
In a small bowl, whisk together coconut nectar, cocoa powders, and coconut oil until you get a thick, sticky ganache.
Assemble the cupcakes:
Spoon about 1 teaspoon of the ganache into the center of each cupcake.
Pipe the matcha frosting over each cupcake, covering the ganache well.
Decorate and chill:
Dust with black cocoa powder or drizzle leftover ganache for a Halloween vibe.
Chill for at least 30 minutes before serving.
Helpful Tips
Soak dates if dry to ensure the base sticks together properly.
Use chilled, thick coconut cream—store it in the fridge overnight before whipping.
Don’t overwhip the frosting; medium peaks are ideal.
Want more vibrant green frosting? Use premium matcha, but balance so it’s not too bitter.
These cupcakes firm up nicely in the fridge—perfect for make-ahead treats.
Substitutions And Variations
Nut-Free: Swap almonds for sunflower seeds or use oat flour instead.
Sweetener Alternatives: Use maple syrup or date syrup in place of agave/coconut nectar.
Flavor Boosts: Add orange zest, peppermint extract, or a splash of vanilla for a twist.
More Color: Mix matcha with spirulina or a natural green food dye for bolder frosting.
Size Change: Make mini bites or regular-size cupcakes depending on occasion.
Storage Instructions
Store cupcakes in an airtight container in the fridge for up to 3 days.
The base can be frozen for up to 1 month. Thaw in the fridge before assembling.
Don’t frost until ready to serve for best texture, especially if freezing components.
Nutritional Information
Here’s an estimated breakdown per cupcake (for 9 servings):
| Nutrient | Amount per Cupcake |
|---|---|
| Calories | ~220 kcal |
| Total Fat | ~16 g |
| Saturated Fat | ~7 g |
| Carbohydrates | ~18 g |
| Sugars | ~11 g |
| Fiber | ~4 g |
| Protein | ~5 g |
Exact values may vary based on specific ingredients used.
Serving Suggestions
Serve with spooky sprinkles or black sesame seeds for texture.
Place on a black tray with cobweb decorations for Halloween parties.
Pair with black tea, matcha lattes, or pumpkin spice drinks for themed enjoyment.
Add edible googly eyes or gummy worms for a kid-friendly Halloween twist.
Frequently Asked Questions About Halloween No-bake Chocolate Matcha Cupcakes
Can I make these gluten-free?
Absolutely! These cupcakes are naturally gluten-free thanks to almond and coconut flours. Just double-check your cocoa powders and other packaged ingredients.
How do I avoid bitter matcha flavor?
Use a high-quality, culinary-grade matcha, and don’t overdo the quantity. Start with 1 tablespoon and adjust for color and taste as needed.
Can I make these ahead of time?
Yes! You can prep the base and ganache ahead. Store in the fridge, and pipe the frosting just before serving.
What if I don’t have a food processor?
You can use a high-speed blender, but make sure to pulse slowly and scrape the sides often to avoid overmixing or overheating the mixture.
Can I skip the espresso powder?
Yes. It’s optional and mainly enhances the chocolate flavor. Omit if you’re avoiding caffeine or don’t have it on hand.
Are these vegan?
Yes, if all ingredients used (especially sweeteners) are certified vegan, these cupcakes are both raw and vegan-friendly.
Conclusion
Thank you so much for visiting and trying out these Halloween No-bake Chocolate Matcha Cupcakes. This recipe is one of my favorites—not just because it’s delicious, but because it’s fun, easy, and makes any Halloween table a showstopper. The combination of deep chocolate, gooey ganache, and fresh, green matcha frosting is something special, and I truly hope it brings a little joy and a lot of flavor to your holiday celebration. Enjoy every bite, and have a happy, hauntingly delicious Halloween!
Print
Halloween No-bake Chocolate Matcha Cupcakes
- Total Time: 20 minutes
- Yield: 9 mini cupcakes 1x
Description
Halloween No-bake Chocolate Matcha Cupcakes are an easy, festive treat featuring a chewy chocolate base, gooey ganache center, and whipped matcha frosting. No oven needed, just blend, chill, and serve. Perfect for Halloween parties or fun spooky desserts!
Ingredients
½ cup almond flour
½ cup raw almonds (or use 1 cup raw almonds total if skipping almond flour)
½ cup coconut flour
2 tbsp cocoa powder (1 tbsp regular + 1 tbsp black cocoa powder)
1 tsp espresso powder
1 cup Medjool dates, pitted
1 cup coconut cream
1 tsp agave syrup or coconut nectar
1 tbsp matcha powder
¼ cup coconut nectar or agave syrup
¼ cup cocoa powder (2 tbsp regular + 2 tbsp black cocoa powder)
2 tbsp coconut oil
Instructions
Make the chocolate base:
Combine almond flour, raw almonds, coconut flour, cocoa powders, and espresso powder in a food processor. Blend until the almonds are coarsely ground.
Add the pitted dates and process until the mixture holds together and resembles wet sand.
Form the cupcakes:
Line 9 mini cupcake tins with liners.
Roll the base mixture into 9 equal balls. Press each one into a liner, shaping into a firm cupcake base.
Use your finger to make a well in the center of each cupcake.
Prepare the matcha icing:
In a large mixing bowl, whip the coconut cream until it reaches medium peaks using a hand mixer or whisk.
Add the agave or coconut nectar and matcha powder, then beat again until well blended.
Transfer the icing to a piping bag or zip-top bag and refrigerate to firm up.
Make the ganache filling:
In a small bowl, whisk together coconut nectar, cocoa powders, and coconut oil until you get a thick, sticky ganache.
Assemble the cupcakes:
Spoon about 1 teaspoon of the ganache into the center of each cupcake.
Pipe the matcha frosting over each cupcake, covering the ganache well.
Decorate and chill:
Dust with black cocoa powder or drizzle leftover ganache for a Halloween vibe.
Chill for at least 30 minutes before serving.
Notes
Use soft Medjool dates or soak for 10 minutes to blend easily.
Chill coconut cream overnight to separate thick cream for whipping.
Adjust matcha amount to get your desired green hue without overpowering flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes (no-bake)
- Category: Dessert
Nutrition
- Serving Size: 1 cupcake
- Calories: ~220
- Sugar: ~11g
- Carbohydrates: ~18g
- Protein: ~5g