Chat Box

Chocolate Caramel Cupcake

Black Section Separator

Ingredients: – 1 1/2 cups all-purpose flour – 1/2 cup cocoa powder – 1 teaspoon baking powder – 1/2 teaspoon baking soda – 1/4 teaspoon salt – 1/2 cup vegan butter, softened – 1 cup granulated sugar

Black Section Separator

– 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) – 1 teaspoon vanilla extract – 1 cup vegan buttermilk (1 cup plant-based milk + 1 tablespoon apple cider vinegar) – Vegan caramel sauce for filling and drizzling

Black Section Separator

Preheat and Prepare: – Preheat your oven to 350°F (175°C) and line a cupcake tin with cupcake liners.

Black Section Separator

Combine Dry Ingredients: – In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.

Black Section Separator

Cream Butter and Sugar: – In a large mixing bowl, cream together the softened vegan butter and granulated sugar until light and fluffy.

Black Section Separator

Add Flax Eggs and Vanilla: – Add the flax eggs and vanilla extract to the butter-sugar mixture. Mix until well combined.

Black Section Separator

Alternate Mixing Dry and Wet Ingredients: – Gradually add the dry ingredients to the wet ingredients, alternating with the vegan buttermilk. Begin and end with the dry ingredients. Mix until just combined.

Black Section Separator

Fill Cupcake Liners: – Spoon the batter into the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center comes out clean.

Black Section Separator

Fill, Frost, and Drizzle: – Once the cupcakes have cooled, use a cupcake corer or a knife to create a well in the center of each cupcake. Fill the well with vegan caramel sauce. Frost the cupcakes with chocolate ganache and drizzle additional caramel sauce on top.

LIKE SHARE AND SAVE

CLICK HERE FOR MORE STORIES