Vegan chocolate cupcakes with coconut caramel & chocolate frosting

Oh boy do I have the most delectable treat in store for you today! I have been experimenting with chocolate cakes for a while now but i could never get them right; they’d always end up too dry or rubbery which is not what a cupcake should be. However, i have mastered the recipe for the chocolate cupcake. Now not only is this a rich, moist, vegan (it’s hard to believe i know) cupcake, they are topped with a creamy chocolate frosting and better yet, COCONUT CARAMEL. You heard me, COCONUT CARAMEL! I actually cooked these in a food SAC not to long ago and literally everyone was amazed; “These are vegan Bree?!”, “can i steal another pleeaassee?!”.  These cakes are perfect for a birthday party, family gathering, picnic or just cause you need to prove to people that vegan ain’t boring! So, without further ado, i shall introduce you to this recipe that i have hyped up…


You will need:

For the coconut caramel:

– 1 cup of castor sugar

– 1/2 cup coconut cream

For the cupcakes:

– 1 cup nutellex

– 1 cup brown sugar

– 2/3 cup castor sugar

– 100 grams of dark, unsweetened vegan chocolate

– 2 cups of plain flour

– 2/3 cups cocoa powder

– 2 teaspoons baking powder

– pinch of salt

– 2 cups of dairy free milk (I use oat milk)

– 2 teaspoons white vinegar

For the frosting:  

– 1 cup of nutellex

– 1/2 cup of cocoa

– 1 and 1/3 cup of icing sugar

– 2 tablespoons of dairy free milk

– 50 grams of melted unsweetened, vegan chocolate


Preheat the oven to 180 degrees Celsius and prepare muffin trays with patty pans.

First you need to make the coconut caramel. To do so, have a medium-sized saucepan heating and add about 1 tablespoon of castor sugar. It takes a while for the sugar to start melting to you need to be patient as if you take your eyes away it will burn and be almost impossible to scrub off! Once the sugar has turned to liquid, add another tablespoon and wait for it to melt. Continue to repeat this method until all of the sugar has been used and it has started to turn an amber – brown colour. Once all of the sugar is melted, add a the coconut cream only a table-spoon at a time and ensure you stir it like a mad woman to combine it. Be wary that because the sugar is so hot, when the coconut cream is added it will spit a bit but don’t stress, just keep mixing. Once all of the coconut cream has been added and the caramel actually looks like caramel, pour it into a glass bowl and place in the fridge to cool.

*Tip: there will probably be some crystallised sugar stuck on the saucepan but don’t freak out! Just boil some water and the saucepan to the top. The sugar will dissolve and the saucepan will be much easier to clean* 

Now to start on the cupcakes!

Melt the chocolate over a double boiler. If you don’t know what that is, get a saucepan and fill it a tiny bit with boiling water. In a glass or metal bowl, place the chocolate and then place that bowl over the saucepan. The steam will melt the chocolate nicely. Once it is melted, place aside to cool.

In a large bowl, sift the flour, cocoa powder, salt and baking powder. Set aside.

In a different large bowl, mix together the dairy free milk and vinegar. Set aside.

Now we need to cream the nutellex and sugars. So, in a large bowl (or kitchen aid of some sort if you have one) beat together the nutellex and sugar until pale and fluffy.

Add the melted chocolate to the creamed nutellex and sugar, stir until mixed well.

Now add the flour mix and ‘milk’ mix. Alternate between the two, adding small amounts of each and then stirring before adding more of each. Do this until all is combined.

Spoon the mixture into prepared patty pans. The cakes will rise when cooked so fill them about 3/4.

Place in the oven to bake for around 20 minutes or until a skewer comes out clean. Place on a baking rack to cool.

*Be wary that these cupcakes are really moist so they may not seem cooked*

Whilst the cakes are cooking, make the frosting by placing all ingredients into a large bowl and beat the up until nice and fluffy.

One the cakes have cooled, ice them with the frosting and finish by drizzling heaps of the delicious coconut caramel all over them.


The picture above is the version of these cupcakes i cooked for my food SAC. Instead of the frosting and coconut caramel, i made a macadamia praline.

Serve with fruit or ice cream if you’re a sweet to like me 🙂

Enjoy this recipe & be sure to share it with friends and family to kick them in the face with their “veganism is boring” comments!  (or just eat them all if you wish!).

Bree xx


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