Dark Chocolate Cupcakes with Chocolate Chips, a Sea Salted Caramel Frosting Topped in Chocolate Drizzle and a Dark Chocolate Coconut Truffle

Okay, so I might have a tendency to go a tad too over the top with some of the things I make... or at least my husband says so. And, yes, I believe everyone is entitled to their opinion-- but in this situation... he is wrong. How is it even possible to go over the top with a desert?! Isn't that exactly what dessert is for?? 

Anyway, one of his co-workers is moving on to another job and there is a good luck party being thrown in their honor. And so my husband tells me at the beginning of the week that he needs one of my "over the top" desserts for the occasion. (cue devious laughter) I was thrilled. All week I have been preparing for this dessert- dreaming about it, and generating some all out ideas... and this is it. This is the over the top dessert that puts my other creations to shame. 

These dark chocolate cupcakes jam-packed with chocolate chips-- with a luscious sea salted caramel frosting-- with a drizzle of chocolate-- topped with a rich and silky dark chocolate coconut truffle coated in chocolate with coconut caramel drizzle on top... he has no idea the monster he's created.

Cupcake Ingredients:

• 1 1/2 cups flour
• 3/4 cup raw sugar
• 1/2 cup dark cocoa powder
• 1 teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup boiling water
• 1/2 cup oil
• 2 teaspoons vinegar 
• 1 tablespoon vanilla extract
• 1 1/2 cups chocolate chips

Frosting Ingredients:

• 1/2 cup vegan butter
• 3/4 cup brown sugar, packed
• 1/2 cup coconut creme
• 1 tablespoon vanilla extract
• 1 teaspoon sea salt
• 4-4 1/2 cups vegan powdered sugar

Chocolate Drizzle:

• 1/2 cup vegan chocolate chips
• 1 teaspoon vegan shortening

Recipe for Truffles

Cupcake Preparation:

1. Preheat oven to 350 degrees
2. In a stand mixer, add flour, sugar, cocoa powder, baking soda and sea salt. 
3. Mix on low speed with paddle attachment for about 1 minute.
4. In a separate bowl (or large measuring cup) add water, oil, vinegar, and vanilla extract.
5. While mixer is still on low speed, slowly pour the wet ingredients into the dry.
6. Mix until all ingredients are fully incorporated, being careful not to overmix.
7. Divide batter evenly between cupcake tins. (I ended up making 18, but they weren't huge)
8. Bake for 18-21 minutes, until tops of cupcakes spring back when lightly touched.
9. Remove from oven and let cool completely before frosting.

Frosting Preparation:

1. In a medium saucepan, melt the butter and coconut creme together-- on medium heat.
2. Once butter is fully melted, add in the brown sugar, sea salt, and vanilla extract.
3. Cook the mixture for about 7 minutes, stirring occasionally. (The mixture will begin to simmer during this process! Just be sure to stir enough so the sugar does not burn to the bottom of the pan.)
4. Remove pan from heat and let cool for 10 minutes.
5. Once the ten minutes are up, pour mixture into a stand mixer and begin to mix on low speed with whisk attachment.
6. Start adding powdered sugar, 1/2 a cup at a time until 4 cups have been added. 
7. Check consistency, and if need-be, add another 1/2 cup of powdered sugar. (If the mixture seems to dry, you can add milk 1 tablespoon at a time until it becomes wet enough. Also-- this frosting is going to end up being semi-sticky so don't try to add too much powdered sugar!!)
8. Once frosting is finished, frost the cupcakes!

Chocolate Drizzle:

1. In a double boiler, melt together chocolate chips and shortening.
2. Once melted, drizzle over tops of frosted cupcakes. (I made a parchment cone to do this!)

Top with homemade truffle and enjoy!!