Chocolate cupcakes with caramel frosting and hokey pokey

recipe image

by Amber |

These easy chocolate cupcakes are an unreserved celebration of candy, and accurate relaxing too.

Chocolate cupcakes with caramel frosting and hokey pokey.

Or no longer it’s school holidays right here in New Zealand, and within the college holidays cupcakes first-rate have to be made. There changed into no level in even asking what flavour they would possibly be able to also composed be, as there would simplest ever be one answer.

My expansive lady is form of seven and loves to be within the kitchen with me. I believe her food files potentially rivals some adults usually! Whatever else she chooses to total with her existence, I personal it be predestined that she’ll be a accurate cook dinner and care loads about food. Sooner than she changed into born I could well now not have faith in what her personality could maybe maybe be love, so I have been every contented and confused about how love me she is. Children.

The old day we spent nearly your whole day together within the kitchen, chatting, explaining and slowly but indubitably getting breakfast, lunch and cupcakes made. I am so thankful we had the time to potter together love this. She took pride in measuring precisely and smoothing the flour and sugar level, sieving and mixing, and for fine the trusty allotment of all changed into scraping out the bowl and licking the spoon.

My expansive lady and the chocolate cupcake batter.

The cupcakes themselves are neatly off, dim and intensely chocolatey, with a laborious to place your finger on complexity that comes from a miniature bit balsamic vinegar. You will indubitably never guess they are egg and dairy free. The frosting is a coconut oil primarily based mostly vegan buttercream, made caramel flavoured with the addition of a miniature bit of coconut nectar. Then at final first-rate for relaxing we made some hokey pokey (or honeycomb to the leisure of the enviornment) to garnish. We have got been talking about making hokey pokey for ages and this changed into the ideal various. How thrilling seeing the manner it puffs and foams when the baking soda is added. Science and cooking, multi function.

Hokey pokey (honeycomb).

Coconut oil has a noteworthy lower melting level than butter, so there are some things to retain in mind when making the buttercream. Originally, you wish to originate with receive coconut oil. If it be even partially melted to originate with, place it within the fridge to firm up. It’ll soften considerably as you originate whipping and including icing sugar, so work snappily. Be obvious that that you’re frosting cupcakes that are completely cool. Whenever you is at probability of be piping it, your arms can even soften it very hasty. I counsel striking your cupcakes onto a dish that will most definitely be place within the fridge, piping the frosting, then without prolong striking the truffles within the fridge to firm it up. The frosting softens once more hasty at room temperature too so this potentially just isn’t any longer the appropriate frosting recipe to make exercise of whereas you happen to is at probability of be lucky ample to dwell somewhere tropical. I will simplest dream.

Chocolate cupcakes with caramel frosting and hokey pokey.

Chocolate cupcakes with caramel frosting and hokey pokey

These easy chocolate cupcakes are an unreserved celebration of candy, and accurate relaxing too.

Prep time: 30 minutes

Cook time for dinner: 20 minutes

Full time: 50 minutes

Path: Candy treats

Delicacies: Vegan

Servings: 12

Energy: 349kcal

Writer: Moderately Real Food


For the cupcakes:

  • 1 ½ cups self elevating flour
  • 1 cup sugar
  • cup cocoa
  • 1 teaspoon ground ginger
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • cup coconut oil melted if receive
  • 1 cup lukewarm water
  • 1 teaspoon vanilla extract
  • 1 tablespoon balsamic vinegar

For the frosting:

  • ¼ cup coconut oil receive
  • 2-3 cups icing sugar powdered or confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon coconut nectar or golden syrup
  • 2-4 tablespoon plant milk I used coconut drinking milk

For the hokey pokey:

  • 5 tablespoon white sugar
  • 2 tablespoon coconut nectar or golden syrup
  • 1 teaspoon baking soda bicarbonate of soda


For the cupcakes:

  • Preheat oven to 180C fanbake, and line a 12 hole muffin pan with cupcake wrappers.

  • Sieve dry ingredients into a large mixing bowl.

  • Add vanilla, balsamic vinegar, warm water and melted coconut oil and hasty mix until subtle. The warm water is used to prevent the coconut oil from without prolong hardening and constructing lumps.

  • Spoon batter evenly into cupcake wrappers.

  • Bake for quarter-hour or until the surface springs aid when lightly touched, and a skewer comes out stunning.

  • Frigid to room temperature forward of frosting.

For the frosting:

  • Put receive coconut oil in a mixing bowl (or the bowl of a stand mixer) and briefly whip to soften.

  • Add one cup of icing sugar and mix.

  • Add the vanilla and coconut nectar and mix once more.

  • Alternately add more icing sugar and plant milk little by little until you’ve got got a consistency and amount you is at probability of be cheerful with. I used about 2 and ⅓ cups of icing sugar and 3 tablespoon of coconut milk. If it seems to be love the combination is splitting, that it’s essential to also rescue it by including more icing sugar and/or striking your whole mixing bowl within the fridge to firm up for roughly 5 minutes.

  • Unfold or pipe the frosting evenly onto your cupcakes, and refrigerate.

For the hokey pokey:

  • Line a baking sheet with baking paper or a non-stick silicon baking mat.

  • Put the sugar and coconut nectar into a saucepan and plod over a low heat until the sugar has dissolved.

  • Let the combination gently boil for 3 minutes, holding a truly shut peep on it and stirring every so frequently to prevent burning. Whenever you is at probability of be the exercise of coconut nectar for the first time, purchase into memoir that it’s miles darker in coloration than golden syrup, that manner the combination could maybe maybe originate to gape burned forward of it in actuality is. Whenever you make no longer cook dinner the combination for lengthy ample it goes to also no longer harden and you are going to also halt up with toffee as an various of hokey pokey.

  • Spend a ways from the heat. At once and hasty plod by the baking soda, mix neatly (whereas admiring the manner it puffs and foams) and plight out onto your baking tray to cool. Work snappily, it hardens hasty. I spread mine a miniature bit flatter with a spatula so as that it would be more straightforward to interrupt into shards.

  • Once cool and laborious, exercise your arms to interrupt into shards and garnish the cupcakes. Finest added to cupcakes without prolong forward of serving, to prevent softening.


Energy: 349kcal | Carbohydrates: 61.5g | Protein: 2.1g | Rotund: 12g | Saturated Rotund: 10.2g | Fiber: 1.2g

Diet Info

Chocolate cupcakes with caramel frosting and hokey pokey

Quantity Per Serving

Energy 349 Energy from Rotund 108

% Day-to-day Fee*

Rotund 12g18%

Saturated Rotund 10.2g64%

Carbohydrates 61.5g21%

Fiber 1.2g5%

Protein 2.1g4%

* Percent Day-to-day Values are primarily based mostly on a 2000 calorie weight loss program.

Chocolate cupcakes, original out of the oven.


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