Monday, April 5, 2010

Black & Gold Dark Chocolate Caramel Cupcakes

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Source: Love & Olive Oil


Black & Gold Dark Chocolate Caramel Cupcakes

Ingredients
1 cup coconut milk
1/3 cup canola oil
1 teaspoon vanilla extract
3/4 cup sugar
1 cup all-purpose flour
1/3 cup special dark cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
caramel topping (optional to dollop on top)

Frosting:
1/2 cup (1 stick) butter or margarine, room temperature
1/3 cup special dark cocoa powder
2 cups confectioners’ sugar
2 tablespoons milk or soymilk
2 tablespoons caramel topping


Directions
Preheat oven to 350 degrees F. Line muffin pan with paper liners.

Whisk together the coconut milk, sugar, oil, and vanilla extract and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add to wet ingredients and beat until no lumps remain (or very few remain).

Pour into liners, filling each with 1/4 cup of batter. Add a dollop of caramel sauce to each cup. Bake 18-22 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

For frosting, cream butter until smooth and fluffy, 2-3 minutes. Add cocoa powder and beat until incorporated. Add 1 tablespoon soymilk and mix to combine. Add confectioners’ sugar 1/2 cup at a time and mix until light and fluffy, 3-5 minutes total. Add caramel topping and mix well. If frosting is too thick, add more soymilk and beat until fluffy. If frosting is too soft, add more sugar and again, beat until fluffy. You want the frosting to keep it’s shape when piped on to the cupcake, but still fluffy enough that it stays light and soft when eaten. Top with a drizzle of caramel sauce if desired.