These vegan salted caramel chocolate cupcakes are some of the best cupcakes I’ve ever tasted. The chocolate cake is incredibly moist, each cupcake is filled with a creamy coconut salted caramel sauce, and they’re finished with a silky salted caramel vegan buttercream. They’re rich yet balanced, perfect for birthdays, gatherings, or whenever a chocolate craving hits.
How to make vegan salted caramel chocolate cupcakes
These cupcakes start with a favorite vegan chocolate cake base. Eggs are replaced with a flax “egg” (ground flaxseed mixed with water) and dairy ingredients are swapped for coconut milk and a bit of vinegar to react with baking soda for lift. The batter is straightforward to prepare and yields tender, moist cupcakes.
To prepare the batter, sift together sugar, flours, cocoa powder, instant espresso powder, baking soda, baking powder, and salt. Combine the thickened flax mixture, coconut milk, melted coconut oil, vinegar, and vanilla, then stir into the dry ingredients until just combined. Divide the batter into paper-lined muffin cups and bake until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before filling.
Once cooled, core the centers using a large piping tip, an apple corer, or a small knife and spoon. This creates a little pocket that you can fill with the salted caramel sauce. If you don’t have specialized tools, a chopstick or skewer can be used to create a hole for piping the caramel in.
Traditional caramel vs vegan caramel
Traditional caramel is typically made with butter, sugar, and heavy cream. Vegan caramel alternatives often use coconut milk, coconut sugar, cane sugar, or even pureed dates as the base. For these cupcakes, a coconut-based salted caramel works beautifully: it provides a deep caramel flavor and creamy texture without dairy.
The caramel used in this recipe is a coconut milk–based salted caramel, sweetened with cane and/or coconut sugar and balanced with sea salt. It pairs exceptionally well with the rich chocolate cake and the vegan buttercream.
How to make vegan salted caramel buttercream
Vegan buttercream is made using a dairy-free vegan butter as the base. Beat the vegan butter until fluffy, then gradually add powdered sugar. Once the sugar is incorporated, fold in the salted caramel sauce until the frosting is smooth and silky. The resulting buttercream pipes well and has a luxurious texture that complements the cake.
The contrast of the moist chocolate cake, the gooey caramel center, and the smooth salted caramel buttercream makes these cupcakes hard to resist. When bitten into, the caramel center gently oozes out and adds a decadent surprise with every bite.
These cupcakes work well for any celebration or as a special treat. They store best in the refrigerator if using coconut oil in the cake, which helps the cupcakes hold their shape. Otherwise, keep them at cool room temperature and enjoy within a few days.
More Chocolate Cakes
- Try a moist gluten-free chocolate cake for a grain-free option.
- For a different flavor profile, consider a mocha cake or a German-style chocolate cake.
- If you prefer cupcakes only, classic moist chocolate cupcakes or chocolate-peanut butter cupcakes are excellent alternatives.
Vegan Salted Caramel Chocolate Cupcakes
The cake is super moist, the salted caramel buttercream is silky, and the caramel oozes out when you bite into it—these cupcakes are irresistible.
Servings
24 cupcakes
Ingredients
Chocolate cupcakes
- 2 cups (400g) sugar
- 1½ cups (180g) cake flour*
- ¼ cup (32.5g) all-purpose flour
- ⅔ cup (56g) Dutch-processed cocoa powder
- 2 teaspoons instant espresso powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 1 can (400ml) coconut milk
- 5 tablespoons (75ml) water
- 2 tablespoons ground flaxseed
- ½ cup (120ml) refined coconut oil, melted
- 1 tablespoon vinegar
- 2 teaspoons pure vanilla extract
Filling
- ¼ jar (about 100g) coconut salted caramel sauce
Salted caramel buttercream
- 1 cup (225g) unsalted vegan butter
- 1½ cup (188g) powdered sugar
- ½ jar (about 200g) coconut salted caramel sauce
Topping
- ¼ jar (about 100g) coconut salted caramel sauce for drizzle
Instructions
Chocolate cupcakes
- Preheat the oven to 338°F / 170°C. Line a cupcake pan with paper liners.
- Mix water and ground flaxseed in a small bowl and set aside to thicken.
- In a large bowl, sift together sugar, cake flour, all-purpose flour, cocoa powder, instant espresso, baking soda, baking powder, and salt.
- Add the coconut milk, thickened flax mixture, melted coconut oil, vinegar, and vanilla to the dry ingredients and stir until just combined. Divide the batter evenly into 24 liners (about 8 teaspoons/40ml per cupcake). Bake for 18–20 minutes or until a toothpick comes out clean. Cool in the pan 5–10 minutes, then transfer to a wire rack to cool completely.
Filling
- Core out each cooled cupcake using a large piping tip, apple corer, or small knife. Fill each cavity with the salted caramel sauce.
Salted caramel buttercream
- Beat the vegan butter with an electric mixer for 3–5 minutes until fluffy. Gradually add the powdered sugar, beating after each addition. Beat in the salted caramel sauce until smooth.
- Pipe the buttercream onto each cooled, filled cupcake and drizzle additional caramel on top.
Notes
*A note on the flour: You can use all cake flour (2 cups/240g) if desired, though cupcakes made entirely with cake flour may be more fragile at room temperature. If using all cake flour, consider chilling and storing the cupcakes in the refrigerator so the coconut oil firms up and helps them hold their shape.
Disclosure: This post included a collaboration with a coconut-based caramel brand. The author appreciates working with companies that align with their values.