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These vegan salted caramel chocolate cupcakes are some of THE BEST cupcakes I’ve ever had! I kid you not, they’re SO good y’all! The chocolate cake is SO amazingly moist, and when it’s paired with that coconut salted caramel sauce and the silky salted caramel buttercream.. OH MY GOODNESS! They’re perfect for birthdays, parties, or just to satisfy a craving. Head on over to my website and get the recipe! #vegan #saltedcaramel #chocolate #cupcakes #chocolatecupcakes #moist #veganbaking #cake #chocolatecake #flaxseed #coconutmilk #coconutcaramel #buttercream #veganbuttercream #frosting #coconut
4.84 from 12 votes

Vegan Salted Caramel Chocolate Cupcakes

Servings: 24 cupcakes
The cake is super moist, the salted caramel buttercream is so silky, and the salted caramel oozes out when you bite into it... How can anyone resist these cupcakes?!
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Ingredients

Chocolate cupcakes

  • 2 cups (400g) sugar
  • 1½ cups (180g) cake flour*
  • ¼ cup (32.5g) all-purpose flour*
  • ⅔ cup (56g) Dutch-processed cocoa powder
  • 2 teaspoons (2g) instant espresso powder
  • 2 teaspoons (12g) baking soda
  • 1 teaspoon (4g) baking powder
  • 1 teaspoon (4g) fine salt
  • 1 can (400ml) Chef's Choice coconut milk
  • 5 tablespoons (75ml) water
  • 2 tablespoons (30ml) ground flaxseed
  • ½ cup (120ml) refined coconut oil, melted
  • 1 tablespoon (15ml) vinegar
  • 2 teaspoons (10ml) pure vanilla extract

Filling

  • ¼ jar (100g) Nature's Charm Coconut Salted Caramel Sauce

Salted caramel buttercream

  • 1 cup (225g) unsalted vegan butter
  • 1½ cup (188g) powdered sugar
  • ½ jar (200g) Nature's Charm Coconut Salted Caramel Sauce

Topping

  • ¼ jar (100g) Nature's Charm Coconut Salted Caramel Sauce

Instructions

Chocolate cupcakes

  • Preheat the oven to 338°F/170°C, and line a cupcake pan with paper liners and set aside.
  • Mix together the water and ground flaxseed in a small bowl or dish and set aside to let it thicken.
  • In a large bowl, sift together the sugar, cake flour, all-purpose flour, cocoa powder, instant espresso, baking soda, baking powder, and salt.
  • Add the coconut milk, thickened flaxseed mixture, coconut oil, vinegar, and vanilla to the dry ingredients and stir until just combined. Separate the batter into 24 paper liners (each cupcake will have about 8 teaspoons/40ml of batter) and bake in the preheated oven for about 18-20 minutes. If you stick a toothpick in the center of a cupcake and it comes out clean, they're ready to come out of the oven. Let them cool in the pan for 5-10 minutes before taking them out onto a wire rack to cool completely.

Filling

  • Core out each cupcake using a large piping tip, apple corer, or a pairing knife. Fill the holes with salted caramel sauce.

Salted caramel buttercream

  • Beat the vegan butter using an electric mixer for 3-5 minutes until it's fluffy. Add the powdered sugar little by little, beating after each addition. Beat in the salted caramel sauce until smooth.
  • Put the buttercream frosting into a piping bag and pipe onto each cooled cupcake.

Topping

  • Drizzle each cupcake with some salted caramel sauce.

Notes

* A note on the flour: You could use all cake flour (2 cups/240g) if you like, but the cupcakes will be fragile at room temperature. If you do choose to use all cake flour, you could chill and store them in the refrigerator so the coconut oil hardens and helps to keep the cupcakes more sturdy.
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