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.