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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! 


Chocolate 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


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