Chocolate Caramel Cupcakes
Say yes to cupcakes that are made without refined sugar!
Ingredients & Directions
Ingredients
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Cupcakes:
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1 1⁄3 cupalmond flour
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1⁄2 cuptapioca starch
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1⁄2 cupcocoa powder
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1⁄2 tspbaking soda
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1⁄4 tspsalt
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3⁄4 cupcoconut sugar
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1⁄4 cuphoney
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1⁄2 cupfull fat coconut milk, shaken
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2large eggs
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1⁄4 cupavocado oil
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1 tspvanilla
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1 tspvinegar
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Frosting:
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2 barsLILY'S Salted Caramel Chocolate
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1 cancoconut cream
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1 tspvanilla
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1⁄2 cuppowdered sugar or powdered monk fruit
Directions
Equipment Needed
double boiler
refrigerator
muffin tray
wire rack
large bowl
1
First, make the frosting. Scoop the white part of the coconut cream out and add to a pot with the chocolate bars. Melt in a double boiler over low heat stirring occasionally.
2
Transfer to the fridge and set for at least 2 hours, stirring occasionally.
3
Preheat the oven to 350 degrees Fahrenheit.
4
Line a muffin tray with 12 liners and set aside.
5
In a medium bowl, whisk together all wet ingredients. Be sure to shake the can of coconut milk so you're getting the white and liquid parts.
6
Add in the dry ingredients, making sure to spoon and level the flour, starch, and cocoa powder. Whisk to combine until completely smooth.
7
Add to the lined tray and fill each 2/3 of the way up.
8
Bake for 20-24 minutes. When a toothpick comes out clean, remove from the oven.
9
Let cool in the tray for about 10 minutes, then carefully remove and transfer to a wire rack to finish cooling.
10
When the frosting has set, transfer to a large bowl, add in the vanilla and beat with an electric mixer. Beat the powdered sugar/ mink fruit until smooth and creamy. If its too thick, just add a splash of milk, if its not thick enough, add in a bit more sugar/ monk fruit until it reaches your desired consistency. Taste and adjust flavors as desired.
11
Use a knife to frost the cupcakes or pipe with a piping bag. Drizzle with caramel sauce and enjoy!
Recipe contributed by Eatwithclarity.