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!
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
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.
Makes 6-8 cupcakes
Submitted by Julia Trigo | Delight Fuel