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Homemade Black & Gold Dark Chocolate Caramel Cupcakes photo

Black & Gold Dark Chocolate Caramel Cupcakes

Indulge in these rich and decadent Black & Gold Dark Chocolate Caramel Cupcakes!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 1 cup coconut milk
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 3/4 cup sugar
  • 1 cup all-purpose flour
  • 1/3 cup special dark cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
For the Frosting:
  • 1/2 cup butter or margarine room temperature
  • 1/3 cup special dark cocoa powder
  • 2 cups confectioners sugar
  • 2 tablespoons milk or soymilk
  • 2 tablespoons caramel topping

Equipment

  • Mixing bowls
  • Electric mixer
  • Cupcake tin
  • Paper liners
  • Cooling rack

Method
 

Instructions
  1. Step 1: Preheat the Oven - Start by preheating your oven to 350°F (175°C). This ensures that your cupcakes bake evenly and rise beautifully.
  2. Step 2: Prepare the Cupcake Batter - In a large mixing bowl, combine the coconut milk, canola oil, vanilla extract, and sugar. Whisk these ingredients together until smooth and well incorporated.
  3. Step 3: Combine Dry Ingredients - In a separate bowl, sift together the all-purpose flour, special dark cocoa powder, baking soda, baking powder, and salt. This helps to eliminate any lumps and ensures even distribution of the dry ingredients.
  4. Step 4: Mix the Batter - Gradually add the dry mixture to the wet ingredients, stirring gently until just combined. Be careful not to overmix, as this can lead to dense cupcakes.
  5. Step 5: Fill the Cupcake Liners - Line your cupcake tin with paper liners. Using a scoop or spoon, fill each liner about two-thirds full with batter. This allows room for the cupcakes to rise without overflowing.
  6. Step 6: Bake - Place the cupcake tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
  7. Step 7: Cool the Cupcakes - Once baked, remove the tin from the oven and let the cupcakes cool in the pan for about 5 minutes. Then, transfer them to a cooling rack to cool completely.
  8. Step 8: Prepare the Frosting - While your cupcakes are cooling, prepare the frosting. In a mixing bowl, cream together the softened butter and cocoa powder until smooth. Gradually add the confectioners sugar, alternating with the milk, and beat until the frosting is light and fluffy. Stir in the caramel topping until well combined.
  9. Step 9: Frost the Cupcakes - Once the cupcakes are completely cool, use a piping bag or a knife to generously frost each cupcake with the chocolate caramel frosting.

Notes

  • Ensure all ingredients are at room temperature for a smoother batter.
  • Do not overmix your batter; this can lead to tough cupcakes.
  • Allow cupcakes to cool completely before frosting to prevent melting.