Chocolate & Salted Caramel Cupcakes

These gluten free chocolate salted caramel cupcakes are my favourite thing ever! Nothing can really beat an indulgent slice of chocolate cake other than these amazing treats! They’re made from a rich and dark chocolate cake mixture which has a big dollop of salted date caramel in the middle, and once baked they’re topped with a salted date caramel sauce. The ultimate chocolatey indulgence! For more salted caramel recipes check out our blog post on different types of salted caramel.

Prep: 10 minutes

Cook: 30 minutes

Total: 40 minutes



    For the chocolate cupcakes:

  • 2 cups (200g) ground almonds
    1/2 cup (60g) buckwheat flour
    6 tablespoons cacao powder
    1/2 + 1/4 (140ml) maple syrup
    4 tablespoons (40g) coconut sugar
    1/2 cup (110g) peanut butter
    1 cup (250ml) almond milk
    Pinch of salt
  • For the salted caramel filling:

  • 7 squishy dates
    1/2 cup (100ml) almond milk
    1 tablespoon coconut oil
    1 tablespoon maple syrup
    2 tablespoons of peanut butter
    Generous punch of salt
  • For the frosting:

  • Half of the caramel filling mixture
    1 tablespoon peanut butter
  • To Decorate

  • A handful of cacao nibs (optional)


  • Preheat the oven to 180C degrees and grease/ line a muffin tin with coconut oil or muffin liners. I like to use a silicone tray but a normal one would also work.

  • Add all of the ingredients for the salted caramel filling to a pan over a medium heat and stir frequently until the dates have broken down and you have a much smoother, thicker caramel.

  • Whilst the caramel mixture cooks, make the cupcakes by simply adding all of the ingredients to a large bowl and mixing with a wooden spoon until everything is thoroughly combined.

  • Add about a tablespoon of the cupcake mixture to each muffin hole so that each hole in the muffin tray is just under half full.

  • Add a spoonful of the caramel into the middle of each and then top off with the remaining cupcake mixture. At the end about half of the caramel filling mixture should remain for the frosting.

  • Bake for 30 minutes at 180C and then remove from the oven and allow to cool completely.

  • Whilst they cool, mix a tablespoon of peanut butter into the remaining caramel mixture to make the frosting.

  • Once the cupcakes are cool, spread the frosting on top and sprinkle with cacao nibs to decorate!

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