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 minutesBaking time- 18-20 minutesMakes- Around 10Level- 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 cupcakesStep 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 frostingStep 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.PIN MEMake sure you follow me on my social mediaMy Instagram- https://www.instagram.com/thelittleblogofvegan/Facebook- https://www.facebook.com/littleblogofvegan/Twitter- https://twitter.com/BlogofVeganI would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan All of my social media links are in the side bar…come and say hi!Share and follow me for more yummy posts to come!
-Dark chocolate
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My Instagram- https://www.instagram.com/thelittleblogofvegan/
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Twitter- https://twitter.com/BlogofVegan
I would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofvegan
All of my social media links are in the side bar…come and say hi!
Share and follow me for more yummy posts to come!
