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Salted Caramel Chocolate Cupcakes Recipe
Deliciously moist, fluffy and grain-free, these chocolate cupcakes are topped with a silky cloud of vegan caramel buttercream and drizzled with vegan salted caramel!
INGREDIENTSChocolate Cupcakes: ¾ cup almond flour ⅓ cup cassava flour ⅓ cup Navitas Organics Keto Cacao Powder ⅓ cup maple syrup 1½ Tbsp. 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: 1 can coconut cream ⅔ cup coconut sugar ¼ tsp. sea salt Vegan Caramel Frosting: 1 cup vegan butter, soft 1 cup Monkfruit powdered sweetener ⅓ cup vegan salted caramel 1 Tbsp. plant-based milk |
DIRECTIONSTo 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 30-40 minutes, stirring every few minutes until thick. Let cool and add salt. Set aside to let thicken even more. Preheat oven to 350˚F 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 wet ingredients and whisk together. Add dry ingredients to wet ingredients and combine well with a spatula. Transfer batter to the muffin pan (¾ full each) and bake for 20-25 minutes until a toothpick comes out clean. Let sit for 20 minutes before frosting. In a medium 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 three days. Makes 6-8 cupcakes
Submitted by Julia Trigo | Delight Fuel |
Deliciously moist, fluffy and grain-free, these chocolate cupcakes are topped with a silky cloud of vegan caramel buttercream and drizzled with vegan salted caramel!
Ingredients
- ¾ cup almond flour
- ⅓ cup cassava flour
-
⅓ cup Navitas Organics Cacao Powder
- ⅓ cup maple syrup
- 1½ Tbsp. plant-based milk
- 3 Tbsp. coconut oil, melted
- ½ tsp. baking soda
- 1 tsp. baking powder
- ½ tsp. apple cider vinegar
- 3 organic eggs
- 1 can coconut cream
- ⅔ cup coconut sugar
- ¼ tsp. sea salt
- 1 cup vegan butter, soft
- 1 cup Monkfruit powdered sweetener
- ⅓ cup vegan salted caramel
- 1 Tbsp. plant-based milk
Chocolate Cupcakes:
Vegan Salted Caramel:
Vegan Caramel Frosting:
Directions
- 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 30-40 minutes, stirring every few minutes until thick. Let cool and add salt. Set aside to let thicken even more.
- Preheat oven to 350˚F 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 wet ingredients and whisk together.
- Add dry ingredients to wet ingredients and combine well with a spatula.
- Transfer batter to the muffin pan (¾ full each) and bake for 20-25 minutes until a toothpick comes out clean. Let sit for 20 minutes before frosting.
- In a medium 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 three days.