Caramel chocolate cupcake recipe

Vegan & easy.

A rich and easy chocolate cupcake with a core of caramel sauce, whipped vanilla buttercream, and more caramel!

A sweet-tooths dream!

Preparation- 40 minutes

Baking time- 18-20 minutes

Makes- Around 10

Level- Easy




…

Ingredients for the cake

-240ml of dairy-free milk

-1 teaspoon of apple cider vinegar

-210g of self-raising flour

-3 tablespoons of cocoa powder

-100g of golden caster sugar

-1/2 teaspoon of baking powder

-1/2 teaspoon of bicarbonate of soda

-60g of coconut oil (melted)




Ingredients for the buttercream

-120g of dairy-free butter

-250g of icing sugar

-1 teaspoon of vanilla bean paste (you can use extract)

-1 teaspoon of dairy-free milk (if needed)




Extras

-Caramel sauce

-Dark chocolate

…




To make the cupcakes

Step 1- Preheat your oven to 180 degrees c.




Step 2- In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.




Step 3- In a large mixing bowl, sift the flour, cocoa powder, sugar, baking powder and bicarbonate of soda.

Mix well to combine.




Step 4- Add the melted coconut oil to the ‘buttermilk’ and whisk to combine.




Step 5- Add the wet ingredients into the dry and mix until a smooth batter.




Step 6- Pop the cakes into the preheated oven and bake for 18-20 minutes.

You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.




Step 7- Place the cupcakes on a cooling rack and allow to cool fully.

Once cool, pop them into a sealed container to keep them fresh before frosting/decorating.




Fill the core (optional)

Step 1- Using an apple corer, core the middle of the cupcakes.




Step 2- Add caramel sauce into a piping bag and pipe some into each cupcake.




To make the frosting

Step 1- Cream the butter in a bowl, on high speed until creamy. I use my stand mixer with the balloon whisk attachment.




Step 2- When your butter/margarine is creamy & light in colour, add in the icing sugar and vanilla bean paste/extract.

Whizz together until fluffy & fully combined.

Add a splash of dairy-milk if the buttercream is too thick.




Step 3- Transfer the buttercream into a piping bag fitted with a patisserie nozzle.




Step 4- Pipe a swirl of buttercream onto each cupcake.




To decorate, I drizzled over some caramel sauce and added on some grated dark chocolate.




Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature.




Best eaten within a few days.
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