Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Salted Caramel Chocolate Cupcakes | Bake to the roots

Vegan Salted Caramel Chocolate Cupcakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Bake to the roots
  • Prep Time: 00:45
  • Cook Time: 00:45
  • Total Time: 24:00
  • Yield: 12 1x
  • Category: Cupcakes
  • Cuisine: International
  • Diet: Vegan

Description

If you want to indulge yourself with something delicious and sweet (but vegan) you might want to try these Vegan Salted Caramel Chocolate Cupcakes. So good!


Ingredients

Scale

For the vegan chocolate truffles:
1.8 oz. (50g) Ritter Sport Salted Caramel (vegan), chopped
1.8 oz. (50g) Ritter Sport Halbbitter (vegan), chopped
1.8 oz. (50g) plant-based heavy cream
cocoa powder for rolling

For the cupcakes:
11.3 oz. (320g) all-purpose flour
1.8 oz. (50g) cocoa powder
1 1/2 tsp. baking powder
1 tsp. baking soda
7 oz. (200g) sugar
1.8 oz. (50g) brown sugar
1/4 tsp. salt
13.6 fl. oz. (400ml) coconut milk
1/2 cup (120ml) rapeseed oil
1 tsp. vanilla extract

For the ganache filling:
1.8 oz. (50g) Ritter Sport Salted Caramel (vegan), chopped
1.8 oz. (50g) plant-based heavy cream, plus some more if needed

For the vegan buttercream:
9 oz. (250g) vegan margarine, at room temperature
10.6 oz. (300g) confectioners’ sugar
3 oz. (80g) cocoa powder
1 tsp. vanilla extract
3.5 oz. (100g) Ritter Sport Halbbitter (vegan), melted


Instructions

1. Start with the chocolate truffles for the decoration, because they need some time to finish. Chop both types of chocolate coarsely, add together with the plant-based heavy cream to a small microwave-safe bowl, and heat up gently (in short intervals) in the microwave. Mix to combine the melted chocolate with the cream to get a smooth ganache. Cover and let cool down overnight at room temperature. The ganache should be quite firm the next day – use a spoon and scoop out small portions of ganache, shape them into small balls, and roll them in some cocoa powder. You will probably get more truffles than you need for the decoration. Store the chocolate truffles in the fridge until needed.

2. Preheat the oven to 320°F (160°C). Line a muffin tin with paper liners and set aside. Add flour, cocoa powder, baking powder, baking soda, both sugars, and salt to a large bowl and mix to combine. Add coconut milk, oil, and vanilla extract and mix until just combined. Divide the batter between the paper liners – they should be only about 3/4 full (or they will probably overflow). Bake for 40-45 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Take out of the oven, transfer to a wire rack, and let cool down completely.

3. For the ganache filling chop the chocolate coarsely, add together with the heavy cream to a microwave-safe bowl, and heat up in the microwave in short intervals until the chocolate has melted. Stir to combine. Let cool down.

4. For the vegan buttercream melt the chocolate and let cool down a bit – it should have »body temperature« at the most. Add the vegan margarine to a large bowl and mix for several minutes until light and fluffy. Add confectioner’s sugar, cocoa powder, and vanilla extract and mix slowly first, then on high for several minutes until everything is well combined and fluffy. Finally, add the melted (and cooled) chocolate and continue mixing on high for another 3-4 minutes. Fill into a piping bag with a large star tip.

5. To assemble the cupcakes cut a hole into every cupcake (use a knife or cupcake corer*).  Fill the holes with ganache filling. Pipe a good amount of vegan buttercream on top and decorate the cupcakes with truffles and a piece of chocolate. Store in the fridge but let come to room temperature before serving.


Notes

Enjoy baking!