Salted Caramel Chocolate Cupcakes – Deliciously moist, fluffy and grain-free chocolate cupcakes topped with a silky cloud of vegan caramel buttercream, and drizzled with vegan salted caramel!
If you love salted caramel and chocolate you have to try these ultimate Salted Caramel Chocolate Cupcakes. Combine rich, fluffy and moist chocolate cupcakes with a deliciously smooth vegan salted caramel buttercream.
Why you will want to make these
I love all the cupcakes but these yummy guys are some of my favorites:
- Super easy vegan salted caramel sauce
- Grain-free, incredibly moist and fluffy chocolate cupcakes.
- Rich and smooth vegan salted caramel buttercream
- The extra salted caramel drizzle.
More salted caramel recipes:
Tahini Caramel Linzer Cookies
Tahini Caramel Granola
Gluten-free Samoa Cookies
Vegan Caramel and Cashew Mini Ice Cream Pops
How to prepare these delicious salted caramel chocolate cupcakes
To prepare the vegan caramel combine coconut sugar and coconut cream in a small saucepan and bring to a boil. Reduce heat and keep simmering over low heat for about 30-40 minutes stirring every few minutes until it thickens. Let the caramel sauce cool and add salt. Set aside and it will thicken even more while cooling.
Preheat the oven to 350 degrees Fahrenheit and grease a muffin pan with coconut oil or line with muffin cups. In a large bowl add dry ingredients and combine. In a separate bowl add all wet ingredients and whisk together. Add the dry ingredients to the wet ingredients and combine well with a spatula. Transfer batter into the muffin pan (3/4 full each) and bake for about 20-25 minutes until the toothpick comes out clean. Let sit for 20 minutes before frosting.
In a medium sized bowl add vegan butter, sweetener and caramel sauce. Mix with a hand mixer or stand mixer until completely smooth. Transfer the frosting into a piping bag and frost the muffins. Drizzle with extra caramel sauce and enjoy. Store leftovers in the fridge for up to 3 days.
As always, if you happen to make these yummy salted caramel chocolate cupcakes please let me know! I’d love to see how they turn out and don’t forget to tag @delight.fuel or simply comment below.
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Salted Caramel Chocolate Cupcakes
Salted Caramel Chocolate Cupcakes - Deliciously moist, fluffy and grain-free chocolate cupcakes topped with a silky cloud of vegan caramel buttercream, and drizzled with vegan salted caramel!
Ingredients
Chocolate Cupcakes
- ¾ cup almond flour
- ⅓ cup cassava flour
- ⅓ cup cacao powder
- ⅓ cup maple syrup
- 1 ½ tbsp cashew milk (sub with any plant-based milk)
- 3 tbsp coconut oil, melted
- ½ tsp baking soda
- 1 tsp baking powder
- ½ tsp apple cider vinegar
- 3 organic eggs
Vegan Salted Caramel Sauce
- 1 can coconut cream
- ⅔ cup coconut sugar
- ¼ tsp sea salt
Vegan Caramel Buttercream
- 1 cup Vegan butter, soft (sub with grass-fed butter)
- 1 cup Monk Fruit powdered sweetener, (sub with powdered sugar)
- ⅓ cup vegan salted caramel
- 1 tbsp cashew milk, sub with plant-based milk
Instructions
1. To prepare the vegan caramel combine coconut sugar and coconut cream in a small saucepan and bring to a boil.
2. Reduce heat and keep simmering over low heat for about 30-40 minutes stirring every few minutes until it thickens.
3. Let the caramel sauce cool and add salt. Set aside and it will thicken even more while cooling.
4. Preheat the oven to 350 degrees Fahrenheit and grease a muffin pan with coconut oil or line with muffin cups.
5. In a large bowl add dry ingredients and combine. In a separate bowl add all wet ingredients and whisk together. Add the dry ingredients to the wet ingredients and combine well with a spatula.
6. Transfer batter into the muffin pan (3/4 full each) and bake for about 20-25 minutes until the toothpick comes out clean. Let sit for 20 minutes before frosting.
7. In a medium sized bowl add vegan butter, sweetener and caramel sauce. Mix with a hand mixer or stand mixer until completely smooth.
8. Transfer the frosting into a piping bag and frost the muffins.
9. Drizzle with extra caramel sauce and enjoy. Store leftovers in the fridge for up to 3 days.
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