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?
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.
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.
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
adapted from Oh She Glows
- 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
- Preheat the oven to 350°F.
- Beat the milk, sugar, olive oil, apple cider vinegar and vanilla until combined and uniform in consistency (about 1 minute with an electric beater).
- Add in the remaining ingredients and beat until combined.
- Fill the cupcake liners in a muffin tin 2/3rds full (don’t over fill, they’ll spill over the top).
- Bake for 18-20 minutes or until a cake tester comes out clean.
Salted Caramel Frosting
- 1/2 cup unsalted butter
- 1 cup dark brown sugar
- 1/3 cup heavy cream
- 1/2 teaspoon salt
- 3 cups powdered sugar
- In a saucepan over medium heat, melt the butter.
- Once the butter is melted, stir in the sugar and cream.
- Bring to a boil and add in the salt.
- Boil for 1 minute, stirring constantly.
- Remove from the heat and let come to room temperature.
- Once at room temperature, beat in 1 cup of powdered sugar at a time until fully incorporated.
Servings: 12 cupcakes
Now, who wants to win a copy of Courtney’s cookbook?!?
I was provided a complementary cookbook. All opinions are my own.