So…oops! I wrote this recipe in October and forgot to post it. Please sit back and enjoy a rant about Halloween candy in January.

There are over 7 billion people on this planet. We speak over 6,500 different languages and we have as many varying opinions as there are stars in the sky. But there’s one thing we can all agree on, that’s the fact that people who give out boxes of raisins for Halloween are the absolute worst. “Worse than people who give out pennies?” you ask. Yes, worse. You can throw a penny into a well and wish for candy, but if you threw raisins into a well, the well would just throw them back at you because nobody wants raisins for Halloween. In honor of everyone who knows better, I give you this cupcake which tastes an awful lot like a certain candy bar that “really satisfies.” Death to all raisins.

Teno & I met Svengoolie on Halloween!

Teno & I met Svengoolie on Halloween!

For the caramel sauce:

  • 1/2 cup vegan margarine
  • 1/2 cup maple syrup
  • 1 cup granulated sugar
  • 1/2 teaspoon salt
  • 3/4 cup soymilk
  • 2 tablespoons arrowroot starch
  • 1 teaspoon vanilla extract

Make the caramel sauce first:  In a large measuring cup, whisk arrowroot starch into the soy milk and set aside. In a large saucepan over medium-low heat, cook the margarine, maple syrup, sugar and salt. Stirring constantly, cook until the margarine melts and the mixture begins to bubble. Add soy milk mixture, and turn the heat up to medium. Cook, whisking often, until the mixture bubbles again. Remove from heat and stir in vanilla extract. Cool in pan for 15 minutes, then transfer to preferred storage container and set aside.

For the chocolate drizzle:

  • 1/2 cup vegan chocolate chips
  • 1 tablespoon Earth Balance Natural Shortening

For the caramel frosting:

  • 1/2 cup vegan margarine
  • 1/2 cup vegetable shortening
  • 3 & 1/2 cups confectioner’s sugar
  • 1/4 cup caramel sauce (see instructions)
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla extract

Additional ingredients:

  • Roasted, salted peanuts