Low Calorie Chocolate Cake With A Salted Caramel Topping Recipe!

Hello lovelies,

Do you ever just have that feeling of wanting to get your bake on BUT you have absolutely no idea what to bake? I often have those days and I’ll be honest, sometimes my best recipes come from days like this!

I was scrolling through the Pin Of Nom website when I came across a picture of some Salted Caramel Cakes and man, did they look good so that’s what has inspired today’s bake.

I started off with my favourite low calorie chocolate cupcake recipe, then I found a low calorie salted caramel topping recipe and put the two together (prayed to the baking gods that they worked together) and boy’oh’boy did they come out good! So of course I had to share them with you today.

If your looking for a low calorie sweet treat which will satisfy all your chocolate cupcake needs, then I’m pretty sure you’ll want to be making these! The recipe is below:

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Category: Sweet Treat

Serves: 12

Prep Time: 10 Minutes

Cook Time: 12 Minutes

Overall Time: 25 Minutes

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Ingredients You Need For Chocolate Sponge:

• 3 Eggs
• 10g Of Granulated Sweetener
• 20g Of Caster Sugar
• 30g Of Self-Raising Flour
• 20g Of Cocoa Powder
• 1tsp Of Vanilla Extract

Ingredients You Need For Salted Caramel Topping:

• 125g Of Fat-Free Yoghurt
• 1tbsp Of Granulated Sweetener
• 1tsp Of Salted Caramel Extract

Added Extras:

• Punnet Of Blueberries

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How To Make Chocolate Sponge:

• Firstly, gather together your equipment and ingredients, line a 12 hole cupcake tin with cupcake cases and preheat the oven to 160C / 140C Fan / Gas Mark 3.
• Secondly, in a large bowl, using an electric whisk, whisk together the 3 eggs, 10g of sweetener, 20g of caster sugar and the 1tsp of vanilla extract until the mixture is thicker and has tripled in size (TIP: this should take around 4 minutes).
• Once the egg mixture has tripled in size, using a spatula, fold in the 30g of self-raising flour and 20g of cocoa powder until it’s fully incorporated into the egg mixture (TIP: be careful not to over mix as you’ll knock the air out the cakes).
• Using a icecream scoop or a tablespoon, spoon the mixture into the cupcake cases, making sure you fill 3/4’s of the way.
• Place the cupcakes into the oven for around 12 minutes or until you can touch the top of the cake and it doesn’t leave a indent.
• Finally, once baked. Take the cupcakes out the tin and place onto a wire rack to cool completely.

How To Make Salted Caramel Topping:

• Time to make topping. This is the easiest topping ever!
• In a small bowl, add the 125g of low-fat Greek yoghurt, 1tbsp of sweetener and 1tsp of salted-caramel extract and mix together.

How To Assemble Cakes:

• Once cakes have cooled down, remove them from their cupcake cases.
• Using a teaspoon, add a small dollop of the salted-caramel frosting onto each of the cupcakes and spread it out with the back of the teaspoon.
• Finally, add some blueberries to the top.

That’s your Low Calorie Chocolate Cupcakes With A Salted-Caramel Frosting prepared, baked and decorated, ready for you to enjoy!

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This is one of those cupcake recipes I’ll defiantly keep going back to when I fancy something sweet.

Let me know if you end up making these cupcakes and your thoughts on them. Did they give you your chocolate / salted-caramel fix?

Sending you all tons of love & hugs as always,

Elle xo