Sugared & Stirred

dairy-free. still delicious.

caramel

Double Chocolate Mini Muffins with Salted Caramel (DF)

by 1 Comment

A couple of mornings ago, I was really in the mood for muffins (a common occurrence this pregnancy), so I asked my toddler what kind she wanted to make. She’s two and she loves chocolate, so that was her answer: chocolate muffins. I thought about it and determined that I couldn’t just make a plain ole chocolate muffin. I needed to make them mini. Add walnuts. And top them with homemade caramel sauce and flakey sea salt. Extra? Totally. Delicious and worth it? Yes!

The muffins themselves are so easy. One bowl. Hardly a mess. And if you have a 24-count mini muffin pan, you can bake them all in one batch that takes less than 10 minutes to bake! And these muffins are good. Like, if you want to forget about the caramel and sea salt all together, then I’m here for it. After all, there’s nothing like a fresh, warm muffin. Especially when melty chocolate chips are involved!

But the caramel drizzle will take these muffins to the next level. It’s a simple recipe and method that I learned from watching Cupcake Jemma, and I highly recommend checking out her Caramel Masterclass video! If you’ve never made caramel before and you’re intimidated, I get it. I won’t even fault you if you choose to go for store-bought for these muffins. But if you make your own, then you’ll feel super accomplished and have tons of delicious caramel leftover to pop onto anything you’d like!

Since my vegan caramels tend to come out thinner and too runny for a drizzle, I re-boil my mixture for 5-10 minutes to thicken them up. You don’t need a candy thermometer and the whole caramel making process (aside from the cooling) should take around 30 minutes. You can even make your caramel the night before, let it totally cool, and then store it in the refrigerator to drizzle on the muffins later. Whatever you choose, have fun and enjoy these bite-sized pieces of dessert heaven!

Some of the ingredients I love for this recipe:

Coconut oil lends lots of moisture to these muffins. If you don’t have any on hand, feel free to use another vegetable oil (I prefer olive oil).

Instant coffee adds depth to the chocolate flavor. You can also use espresso powder if you have that on hand. This ingredient is totally optional.

Coconut sugar is my go-to sweetener. It’s low GI and unrefined and tastes nothing like coconut! It’s a perfect replacement for regular white sugar.

Yield: ~24 Mini Muffins

Double Chocolate Mini Muffins with Salted Caramel

Double Chocolate Mini Muffins with Salted Caramel

Bite-sized chocolate mini muffins filled with chocolate chips and chopped walnuts. All topped off with a drizzle of homemade caramel sauce and a sprinkling of sea salt!

Prep Time 2 hours
Cook Time 10 minutes
Additional Time 30 minutes
Total Time 2 hours 40 minutes

Ingredients

Vegan Caramel Sauce

  • 1/2 cup coconut cream
  • 1 tsp vanilla extract
  • 1 cup white granulated sugar
  • 1/2 cup water

Chocolate Muffins

  • 1/2 cup coconut oil, liquid
  • 1/2 cup unsweetened almond milk
  • 2 large eggs, room temp (or 2 flax eggs if vegan)
  • 1 tsp instant coffee (optional)
  • 1 tsp vanilla extract
  • 1/2 cup coconut sugar (or cane sugar)
  • 1 1/4 cups unbleached all-purpose flour
  • 1/3 cup natural cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup dairy-free chocolate chips, divided
  • 1/2 cup chopped walnuts pieces (optional)

Instructions

  1. Make the caramel sauce: combine liquid coconut cream and vanilla extract; set aside. In a medium, heavy bottomed saucepan, add the sugar and then the water - don't stir. Swirl the pan gently until sugar is soaked.
  2. Place sugar mixture over medium heat and bring to a boil. Without stirring, boil the mixture until it turns amber in color. The sugar will go from amber to burnt quickly, so keep an eye on it! And do not stir it!
  3. Once the amber color is reached, immediately remove from the heat and place on a towel or hot pad. Using a wooden spoon, slowly stir in the coconut cream mixture, being cautious as the mixture is extremely hot and will bubble up!
  4. Return caramel sauce to medium heat and bring to a boil. Boil for 5-10 minutes or until caramel thickens. Transfer caramel to a room temp, heatproof bowl to cool.
  5. Make the muffins: bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Preheat your oven to 350°F and generously spray your mini muffin pan with non-stick spray or line with paper cups/liners.
  6. In a medium bowl, combine the oil, plant-based milk, and eggs. Whisk in the instant coffee and vanilla, and then whisk in the sugar. Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Use a large spatula to gently mix until just combined. Add in 1/2 cup of the chocolate chips and the walnuts and mix.
  7. Scoop about 1.5 Tbsp of batter into each mini muffin well - nearly to the top. I used a cookie scoop for quick and easy filling. Top the unbaked muffins with the extra 1/4 cup of chocolate chips, lightly pressing the chips into the batter.
  8. Bake muffins at 350°F for 6-10 minutes or until toothpick inserted into a muffin comes out with a few crumbs. Allow muffins to cool in the pan for 5-10 minutes and then gently remove them to cool on a cooling rack.
  9. Once muffins are cool, spread the caramel sauce over the tops and sprinkle with sea salt flakes.
  10. Allow caramel to set before storing any leftovers in an airtight container at room temperature. Store leftover (and cooled!) caramel sauce in an airtight container or jar in the refrigerator.

Notes

  • If vegan, 2 flax eggs = 2 Tbsp flaxseed meal + 6 Tbsp warm water, allowed to thicken for five minutes
  • Be sure to use at least a medium sized pot to make your caramel. The hot sugar mixture will bubble up when you add the coconut cream!
  • To ensure no sugar crystals form in your caramel sauce, do not stir the caramel while it's boiling the first round. Don't scrape the sides of the pan at any point, or otherwise mess with it! Also, allow your caramel sauce to totally cool before transferring it to your refrigerator.
  • When boiling the caramel the second round (to thicken it up) it's okay to stir it a bit.
  • If using melted coconut oil, you'll want the rest of your ingredients, including your eggs, to be room temperature. This ensure your coconut oil will remain in a liquid states while making your batter.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

© Rachael | Sugared & Stirred
Category: Breads

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other chocolate recipes you might like:

Healthier Double Chocolate Banana Bread (DF)
Spicy Hot Cocoa Muffins (DF)
Caramel Turtle Brownies (GF + DF)

Black Sesame Caramel Frappé

by Leave a Comment

This post is sponsored by Torani and all thoughts and opinions are my own. Thank you for supporting the brands that make Sugared & Stirred possible!

Halloween is around the corner, and I am in the mood for all things spooky! I’ve never been super into dressing up, but give me the best horror movies, pumpkin everything, and all things cutesy and festive! I think I’ve checked out the same Halloween section at the store no less than five times already. But anyways, when Torani reached out to me about creating a Halloween themed drink with one of their delicious syrups, I was so in. With nutty black sesame, lots of buttery, rich caramel flavor, and a bit of activated charcoal coconut powder for that hint of Halloween, this Black Sesame Caramel Frappé is just what I needed. And let’s just say I was way too satisfied with the work of my sugar sprinkle rims.

Once you’ve got the toasted black sesame powder – which is super simple to make! – you’ll basically add all of the ingredients to a blender and you’re all set and ready for a lightly caffeinated, sweet and icy beverage! I added a whopping 6 Tbsp of the Torani Caramel Syrup to this recipe (which serves 2) because I just couldn’t resist, but feel free to play around with the syrup and add 2 or 4 Tbsp as the suggested serving size is 2 Tbsp per 1 cup of liquid. I topped it all off with whipped cream, extra black sesame powder, and black sesame seeds. For even more sweetness, feel free to add a caramel drizzle! And head over to www.Torani.com to get your hands on their Caramel Syrup!

Some of the ingredients I like for this recipe:

Coconut cream gives this recipe a creamier texture. You can opt for 2 cups of frozen coconut cream, or skip it all together and use ice.

Sugar adds a touch more sweetness. Feel free to adjust to your liking.

Toasted black sesame powder is a delicious and nutty add-in that pairs so well with the rich caramel syrup flavor.

Torani Caramel Syrup is a quick and easy way to deliver caramel goodness to these frappés. Plus, you can use it to create endless recipes, or just add a spoonful to your morning coffee for a buttery caramel flavor!

Activated charcoal coconut powder is a natural way to make these frappés darker in color. It is tasteless in this recipe, and adds depth to the gray.

Yield: 2 Frappes

Black Sesame Caramel Frappé

Black Sesame Caramel Frappé

A delicious and creamy frappé made with nutty black sesame and sweet Torani Caramel Syrup! A vegan-friendly treat to get you in the mood for Halloween!

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Ingredients

Instructions

  1. Make your toasted black sesame powder. Place 1/4 cup of black sesame seeds (or more if you desire to have extra!) in a frying pan over medium heat. Stir constantly until the seeds begin to toast - you'll notice a strong nutty aroma and, if using stainless steel, the pan will begin to smoke. Remove from heat and blend toasted seeds in a food processor or blender until the seeds breakdown into a chunky powder.
  2. In a blender, add the ice or frozen coconut cream (or mix of both), espresso powder, black sesame powder, Torani Caramel Syrup, sugar, milk, and charcoal coconut powder. Blend until smooth.
  3. Serve immediately and add your favorite toppings - whipped cream, caramel sauce, black sesame powder, or sprinkles!

Notes

  • You can empty out one to two cans of coconut cream into ice cube trays (or onto a parchment lined baking sheet) and freeze for a creamier drink
  • Your black sesame seeds must be toasted in order to blend into a powder as the toasting softens the seeds
  • Recipe can be halved for one serving
  • For the sprinkle rim, melt 2 Tbsp of chocolate chips. Use a mini spatula to lightly spread chocolate around rim of glass. Douse in sprinkles and immediately chill in the refrigerator
  • **Disclaimer: activated charcoal may reduce or prevent absorption of certain medications, drugs, or supplements

© Rachael | Sugared & Stirred
Cuisine: Drinks / Category: Ice Cream

Did you make this recipe?

Tag @sugaredandstirred and @torani on Instagram and hashtag #AToraniHalloween

Grain-Free Caramel Turtle Brownies (dairy-free!)

by Leave a Comment

Before I set out to make this recipe, I debated back and forth whether I wanted the caramel baked into the brownies or slathered on afterwards. But I’m such a sucker for that crackly brownie top that I couldn’t bear covering it up! So I baked the the caramel right into the brownies by spooning it between two layers of batter. And OMG I made the right choice! These brownies are ooey gooey at room temperature and, when refrigerated, taste just like fudge. 

The caramel I use for this recipe is called a dry caramel, because it starts out in the saucepan with just sugar. I used an easy chewy caramel recipe from Cupcake Jemma (the second caramel in the video), swapping out a couple of ingredients to make it vegan. This caramel tastes amazing, whips up pretty quickly, and since you’ll be baking it into the brownies, I’d say it’s pretty stress-free.

The brownie recipe itself is pretty standard – feel free to mix more walnuts or pecans right into the batter for even more nutty goodness. You’ll pour half of your batter into a prepared baking dish, spoon caramel over the batter, and then top the caramel with the remaining brownie batter. Easy! Top the brownies with nuts, extra chocolate bits, or even salt.

A few of the ingredients I love for this recipe:

Coconut cream mimics the heavy cream that’s standard for a caramel recipe. You won’t taste it at all in this vegan caramel. It’s the perfect plant-based substitute!

Cane sugar (I used unrefined) gives the caramel that classic flavor. I’ve made caramel with coconut sugar, but the flavor is very different. I recommend using cane sugar for this recipe.

Coconut sugar helps sweeten the brownie batter. It’s my go-to sweetener for baked goods since it’s unrefined and low glycemic index.

Dutch process cocoa adds a richer chocolate flavor. And these brownies are rich. Since there are no leavening agents in this recipe, feel free to use regular cocoa powder instead.

Instant coffee helps deepen the chocolate flavor, lending to the brownies richness. This ingredient is totally optional, but I like to add it in.

Eggs help give these brownies lift and create that tried and true brownie texture.

Arrowroot starch replaces flour/grain in this recipe and helps keep these brownies moist and fudgy.

Yield: 12 brownies

Grain-Free Caramel Turtle Brownies

Grain-Free Caramel Turtle Brownies

Decadent, fudge-like brownies filled with a layer of gooey vegan caramel, all topped with chopped walnuts (or pecans!) for a "turtle" candy taste.

Prep Time 40 minutes
Cook Time 30 minutes
Additional Time 2 hours
Total Time 3 hours 10 minutes

Ingredients

Caramel Filling

  • 1 1/2 cups sugar (I used Zulka unrefined cane sugar)
  • 200mil canned coconut cream
  • 1 tsp pure vanilla extract
  • 6 Tbsp vegan butter (I used Earth Balance Buttery Sticks)

Brownies

  • 1 1/2 cups dairy-free chocolate chips
  • 1/2 cup coconut oil, solid
  • 2 tsp instant coffee granules (optional)
  • 6 Tbsp dutch-process cocoa (natural cocoa works, too)
  • 3 large eggs, room temp
  • 1 cup coconut sugar
  • 4 1/2 Tbsp arrowroot starch (or corn starch)
  • 1/2 tsp salt
  • 1/4 cup chopped walnuts or pecans

Instructions

  1. Prepare your caramel: measure out all of your ingredients. Then, in a medium, heavy-bottomed saucepan, add your sugar and turn the heat to medium. Push the sugar around with a wooden spoon until all the sugar is melted and turns to a nice amber color.
  2. Remove melted sugar from the heat and gradually stir in the coconut cream - your mixture will bubble up, so be careful! Stir in the vegan butter until melted. Move saucepan back to the heat and bring mixture to a boil. Use a candy thermometer to measure the temperature. Boil just until mixture reaches 240°F (or 245°F for a firmer caramel filling). Remove from heat and pour into a heat-proof bowl.
  3. Prepare your brownies: preheat your oven to 325°F and prepare an 8x8" baking dish with non-stick spray. Then, line the bottom + all four sides with parchment paper. I like to cut two long, strips that criss-cross along the bottom, and then I fold the excess paper over the sides to help me pull the brownies out later. Also, bring your eggs to room temperature by placing them in a glass of warm water for ~10 minutes.
  4. In a microwave-safe bowl, add the chocolate chips and coconut oil. Microwave in spurts of 20 seconds, stirring well between each one, until chocolate is totally melted. Whisk in the instant coffee granules and cocoa powder; set aside.
  5. In a stand mixer fitted with the whisk attachment, add the eggs and coconut sugar. Whisk on medium-high speed until mixture is thick, fluffy, and light in color. When you lift your whisk, the batter "ribbons" should take 2-3 seconds to disappear.
  6. Fold the chocolate mixture into the whisked eggs + sugar - it may take a minute for them to combine. Add in the arrowroot starch and salt and gently mix until totally combined. If you have mix-ins (nuts, chocolate, etc), add them now.
  7. Pour half of the batter into your prepared baking dish. Then spoon some of the thickened caramel over the batter, leaving ~1/2" at the edges (I used about 3/4 cup and had leftover caramel). Cover caramel with the remaining batter. Smooth out the top with a spatula and sprinkle with chopped walnuts or pecans.
  8. Bake at 325°F for 25-35 minutes or until brownies no longer jiggle. You can also use a toothpick to check for doneness. For optimal fudginess, you want a bit of batter on the toothpick.
  9. Allow brownies to cool totally at room temperature. For a firmer caramel, refrigerate the brownies and slice just before serving (they will taste extra fudgy when cold!). For a more melty caramel (like what's picture below), you can slice up your brownies in the pan as soon as they're cool. Store leftovers at room temperature or in the refrigerator.

Notes

You can use either dutch-process (like Hershey's Special Dark) or natural cocoa powder.

The caramel recipe can be halved if you wish to avoid having leftover caramel!

Caramel recipe loosely adapted from Cupcake Jemma

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

© Rachael Ng | Sugared & Stirred
Cuisine: Dessert / Category: Brownies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Other dairy-free brownie/bar recipes you might like:

Grain-Free Tahini Swirl Brownies
Grain-Free Orange Brownies
Grain-Free Almond Butter Brownies
Walnut Spelt Blondies