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Eggless Chocolate Cupcakes with Salted Caramel Frosting

Eggless and 100% whole wheat chocolate cupcakes topped with a decadent salted caramel frosting. The cupcakes are moist and fluffy, and the frosting hardens slightly on the outside for a light crunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Eggless Chocolate Cupcakes
  • 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
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

Method
 

Cupcakes
  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.
Frosting
  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. Boil for 1 minute, stirring constantly.
  4. Remove from the heat and let come to room temperature.
  5. Once at room temperature, beat in 1 cup of powdered sugar at a time until fully incorporated.

Notes

Top with a drizzle of salted caramel and gold sprinkles if desired. The frosting will harden slightly on the outside.