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.
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!
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.
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
from Frostings by Courtney Whitmore
- 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.
The plain ole buttercream is my fav!!!!!
Love the naughty and nice concept here!
I’m pretty boring and love chocolate icing.
Saw the teaser of this on Instagram. These look stunning and I bet taste just out of this world! Favorite icing flavoring is strawberry!
That frosting looks perfect, there is no way I’d be able to stop at just one cupcake like you did!
I love dark chocolate frosting.
Cream cheese frosting!! 🙂
My favorite is vanilla SMBC! These cupcakes look very delicious.
I like anything chocolate! Thanks.
Buttercream would be my top pick for sure.
I love peanut butter frosting but idk..this salted caramel frosting looks amazinggg
The cupcakes are beautiful and that frosting looks to die for…. So hungry now!
I love peanut butter cream cheese frosting. It’s insane.
my favorite frosting flavor is cream cheese!
Peanut butter buttercream frosting is one of my favorites!
You can’t go wrong with caramel, peanut butter or chocolate frosting… or all three!
Basic cream cheese frosting is definitely my favorite kind—I don’t think I could ever get sick of it.
I love a homemade cream cheese frosting which is really creamy and rich!
Almond/Amaretto buttercream. Hands down my favorite.
Chocolate buttercream, definitely!
Hard to pick a favorite, but maybe peanut butter frosting?
Oh my what a heavenly combination of flavors! I love salted caramel 🙂
I’m in LOVE!!! These look delicious … can’t wait to try them. Thanks for sharing the recipe.
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.
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. 😀
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!!!!
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!
These cupcakes look delicious and they are so adorable!
Thank you, Amy! 😀