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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.

For the Shortbread Base: In a medium bowl, cream together the softened vegan butter and granulated sugar until light and fluffy. Gradually add the all-purpose flour and salt, mixing until a crumbly dough forms.

Press about 1 1/2 tablespoons of the shortbread dough evenly into the bottom of each prepared cupcake liner. Bake for 10-12 minutes, or until lightly golden. Remove from oven and let cool slightly in the muffin tin.

For the Chocolate Sponge: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt.

In a separate medium bowl, whisk together the dairy-free milk, vegetable oil, vanilla extract, and apple cider vinegar.

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

Spoon the chocolate sponge batter evenly over the shortbread bases in the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the muffin tin on a wire rack.

For the Caramel Filling: In a small saucepan over medium-low heat, combine the dairy-free condensed milk, vegan butter, brown sugar, and salt. Stir constantly until the butter is melted and the sugar is dissolved. Bring to a gentle simmer and cook, stirring frequently, for 8-10 minutes, or until the mixture thickens and turns a golden caramel color. Remove from heat and stir in the vanilla extract. Let cool completely.

For the Chocolate Ganache Frosting: Scoop out the thick cream from the top of the chilled can of full-fat coconut milk (discarding or saving the liquid for another use). In a microwave-safe bowl, combine the dairy-free chocolate chips and the coconut cream. Microwave in 30-second intervals, stirring after each, until melted and smooth. Stir in the powdered sugar until fully incorporated. Cover and refrigerate for at least 1 hour, or until firm enough to pipe or spread.

Once the cupcakes are completely cool, use a small knife or a cupcake corer to carefully cut out a hole from the center of each chocolate sponge, leaving the shortbread base intact. Set aside the removed cake pieces.

Spoon or pipe the cooled caramel filling into each cored-out cupcake, filling it almost to the top.

Place the reserved cake pieces back on top of the caramel filling, gently pressing them down to seal the caramel.

Remove the chilled ganache frosting from the refrigerator. If it's too firm, let it sit at room temperature for a few minutes or whip it briefly with an electric mixer until spreadable. Spread or pipe a generous amount of ganache frosting on top of each cupcake.

Garnish with a sprinkle of sea salt flakes. Serve immediately or store in an airtight container at room temperature for up to 3 days.


Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners.

For the Shortbread Base: In a medium bowl, cream together the softened vegan butter and granulated sugar until light and fluffy. Gradually add the all-purpose flour and salt, mixing until a crumbly dough forms.

Press about 1 1/2 tablespoons of the shortbread dough evenly into the bottom of each prepared cupcake liner. Bake for 10-12 minutes, or until lightly golden. Remove from oven and let cool slightly in the muffin tin.

For the Chocolate Sponge: In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, baking soda, and salt.

In a separate medium bowl, whisk together the dairy-free milk, vegetable oil, vanilla extract, and apple cider vinegar.

Pour the wet ingredients into the dry ingredients and mix until just combined. Be careful not to overmix.

Spoon the chocolate sponge batter evenly over the shortbread bases in the cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely in the muffin tin on a wire rack.

For the Caramel Filling: In a small saucepan over medium-low heat, combine the dairy-free condensed milk, vegan butter, brown sugar, and salt. Stir constantly until the butter is melted and the sugar is dissolved. Bring to a gentle simmer and cook, stirring frequently, for 8-10 minutes, or until the mixture thickens and turns a golden caramel color. Remove from heat and stir in the vanilla extract. Let cool completely.

For the Chocolate Ganache Frosting: Scoop out the thick cream from the top of the chilled can of full-fat coconut milk (discarding or saving the liquid for another use). In a microwave-safe bowl, combine the dairy-free chocolate chips and the coconut cream. Microwave in 30-second intervals, stirring after each, until melted and smooth. Stir in the powdered sugar until fully incorporated. Cover and refrigerate for at least 1 hour, or until firm enough to pipe or spread.

Once the cupcakes are completely cool, use a small knife or a cupcake corer to carefully cut out a hole from the center of each chocolate sponge, leaving the shortbread base intact. Set aside the removed cake pieces.

Spoon or pipe the cooled caramel filling into each cored-out cupcake, filling it almost to the top.

Place the reserved cake pieces back on top of the caramel filling, gently pressing them down to seal the caramel.

Remove the chilled ganache frosting from the refrigerator. If it's too firm, let it sit at room temperature for a few minutes or whip it briefly with an electric mixer until spreadable. Spread or pipe a generous amount of ganache frosting on top of each cupcake.

Garnish with a sprinkle of sea salt flakes. Serve immediately or store in an airtight container at room temperature for up to 3 days.
