Chocolate & Salted Caramel Cupcakes
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
- 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
- 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
- Half of the caramel filling mixture
1 tablespoon peanut butter
- A handful of cacao nibs (optional)
For the chocolate cupcakes:
For the salted caramel filling:
For the frosting:
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!