Black & Gold Dark Chocolate Caramel Cupcakes
Indulge in these decadent Black & Gold Dark Chocolate Caramel Cupcakes, a perfect blend of rich chocolate and luscious caramel!
Servings: 12 servings
Ingredients
- 1 cup coconut milk
- 1/3 cup canola oil
- 1 teaspoon vanilla extract
- 3/4 cup sugar
- 1 cup all-purpose flour
- 1/3 cup special dark cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Frosting:
- 1/2 cup butter or margarine room temperature
- 1/3 cup special dark cocoa powder
- 2 cups confectioners sugar
- 2 tablespoons milk or soymilk
- 2 tablespoons caramel topping
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Line your cupcake tin with cupcake liners.
- Step 2: In a large mixing bowl, combine coconut milk, canola oil, vanilla extract, and sugar. Whisk until smooth.
- Step 3: In a separate bowl, sift together all-purpose flour, special dark cocoa powder, baking soda, baking powder, and salt.
- Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined.
- Step 5: Spoon the batter into cupcake liners, filling each about two-thirds full.
- Step 6: Bake for 18-20 minutes, or until a toothpick comes out clean. Let cool for 5 minutes before transferring to a wire rack.
- Step 7: For the frosting, beat butter until creamy. Gradually add cocoa powder and confectioners sugar, alternating with milk until desired consistency.
- Step 8: Frost each cupcake generously once cooled.
- Step 9: Drizzle caramel topping over frosted cupcakes and sprinkle with sea salt if desired.
Equipment
- Mixing Bowls
- Electric Mixer
- Cupcake tin
- Cupcake liners
- Measuring cups and spoons
- Spatula
Notes
- For a nutty flavor, use almond milk instead of coconut milk.
- Replace canola oil with melted coconut oil for richness.
- Add a teaspoon of espresso powder for enhanced chocolate flavor.
- Store unfrosted cupcakes in an airtight container for up to 3 days.