Eggless Chocolate Cupcakes and Salted Caramel Frosting

Eggless Chocolate Cupcakes with Salted Caramel Frosting | chocolateandcarrots.com

We’re all about moderation and balance here, right?

Even though this frosting is decadently delicious, the cupcakes are eggless and 100% whole wheat! You can also make the cupcake portion completely vegan by using soy or almond milk instead of cow’s milk. Either one makes these cupcakes moist and fluffy. Who knew?

Eggless Chocolate Cupcakes with Salted Caramel Frosting | chocolateandcarrots.com

The sweet chocolate cupcake supporting the sweet & salty caramel frosting is just phenomenal. As soon as I was finished photographing these cupcakes, I decided it was only reward enough (especially after the 4 mile run I ran prior to making them) to try them. I just stood there at the kitchen sink while Liam was napping and enjoyed every last bite of that cupcake…eyes closed and all.

If you do anything this weekend, you must make these cupcakes.

Eggless Chocolate Cupcakes with Salted Caramel Frosting | chocolateandcarrots.com

Now, let’s talk about my friend, Courtney! I first got to meet Courtney at BlissDom 2012, but really got to chat at BlissDom 2013. She even got to meet Liam!

BlissDom 2013

Courtney runs an amazing website, Pizzazzerie and has a few cookbooks, Frostings being the newest one! She is so talented and I can officially say that her frosting recipes are to-die-for.

Courtney’s Salted Caramel Frosting recipe that I topped these cupcakes with is smooth, creamy and flavorful. My favorite part about this frosting is that once you decorate the cupcakes, the frosting starts to harden on the outside, making for a delectably light and satisfying crunch to the start of every bite.

Eggless Chocolate Cupcakes with Salted Caramel Frosting | chocolateandcarrots.com

I simply topped the cupcakes with a drizzle of Trader Joe’s Salted Caramel and some gold sprinkles. You should see my sprinkle collection…it’s getting a little out of hand. 😉

I digress. Now, go make the cupcakes and check out Frostings!

Eggless Chocolate Cupcakes with Salted Caramel Frosting | chocolateandcarrots.com

Eggless Chocolate Cupcakes

adapted from Oh She Glows

Ingredients

  • 1 cup skim milk (or unsweetened almond for vegan)
  • 1 cup sugar
  • 1/3 cup olive oil
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon vanilla extract
  • 1 1/2 cups white whole wheat flour
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda

How-To

  1. Preheat the oven to 350°F.
  2. Beat the milk, sugar, olive oil, apple cider vinegar and vanilla until combined and uniform in consistency (about 1 minute with an electric beater).
  3. Add in the remaining ingredients and beat until combined.
  4. Fill the cupcake liners in a muffin tin 2/3rds full (don’t over fill, they’ll spill over the top).
  5. Bake for 18-20 minutes or until a cake tester comes out clean.

Salted Caramel Frosting

from Frostings by Courtney Whitmore

Ingredients

  • 1/2 cup unsalted butter
  • 1 cup dark brown sugar
  • 1/3 cup heavy cream
  • 1/2 teaspoon salt
  • 3 cups powdered sugar

How-To

  1. In a saucepan over medium heat, melt the butter.
  2. Once the butter is melted, stir in the sugar and cream.
  3. Bring to a boil and add in the salt.
  4. Boil for 1 minute, stirring constantly.
  5. Remove from the heat and let come to room temperature.
  6. Once at room temperature, beat in 1 cup of powdered sugar at a time until fully incorporated.

Servings: 12 cupcakes

Giveaway

Now, who wants to win a copy of Courtney’s cookbook?!?

a Rafflecopter giveaway

I was provided a complementary cookbook. All opinions are my own.

 

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35 comments

  1. My daughter has insisted that I comment. She has an egg, peanut and tree nut allergy. She was so excited when we found your site on pinterest. We just took the first batch of cupcakes out of the oven and I have to admit they are the prettiest cupcakes I’ve ever taken out of the oven and we haven’t even iced them yet! Thanks for sharing a sweet baked treat that my girl can have. She’s eyeballing them and can hardly wait to dig in.

    1. Aww, I’m so glad to hear that!!! Those are some of my favorite cupcakes of all time and I’m so glad your daughter is able to dig in! 😀 Thank you so much for letting me know and I hope you two enjoy every last crumb. 😀

  2. I’ve never used olive oil in baking. I only have extra virgin. Should I use vegetable oil instead or the extra virgin?
    I really want to make these delicious looking cupcakes!!!!

    1. Hi Jess, Great question. Yes, you can certainly use extra virgin olive oil. That’s what I use, too. 🙂 I hope you love the cupcakes. Happy Baking!

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