I made this cupcake with my Mom’s chocolate no-egg cake recipe. It’s perfect for this flavor combination. Moist, rich chocolate cake, with salted caramel buttercream, a drizzle of salted caramel sauce, mini chocolate chips, then a light sprinkling of flaked sea salt – just – YUMM!
CHOCOLATE NO EGG CAKE CUPCAKES
Preheat oven to 350 degrees. Prepare cupcake pans with paper liners. This recipe will make 15 – 18 cupcakes.
- 2 c sugar
- 2 tsp baking soda
- 2 tsp baking powder
- 6 Tbsp cocoa powder
- 1 tsp salt
- 3 c flour
- 2 tsp vanilla
- 1 Tbsp white vinegar
- 1 c vegetable oil
- 1 1/2 c water
Combine all ingredients in a mixing bowl. (I do tend to combine the dry ingredients first, then add the wet ingredients. I’m a victim of habit I guess!) Mix on med/high using a whisk attachment, until well blended, about 2-3 min. Scrape down the sides of the bowl.
Use an ice cream scoop to fill cupcake liners 3/4 full (do not overfill!). Bake for 18 to 22 min, until toothpick inserted in center comes out clean. Cool completely.
SALTED CARAMEL BUTTERCREAM
- 1 stick unsalted butter, room temp
- 1 – 8oz cream cheese, room temp
- 1 tsp vanilla extract
- 4 c powdered sugar
- 1/2 c salted caramel sauce (the kind for icecream topping)
- Mini chocolate chips (for sprinkling)
- Flaked sea salt (for sprinkling)
Combine the butter and cream cheese in a stand mixer, fitted with a paddle attachment. Blend til well-combined. Add vanilla extract and blend. Add sugar 1 c at a time, and blend between additions. Whip til blended and fluffy. Add caramel sauce. Whip to combine. (refrigerate for 20 min if mixture is too soft for piping).
Add mixture to a large piping bag, with your preferred tip. Pipe onto the cupcakes. Drizzle with a SMALL amount of caramel sauce, then sprinkle with a few mini chocolate chips.
Add a light sprinkle of flaked sea salt just before serving.