Vanilla Cupcakes with Caramel Buttercream Frosting and a Chocolate Twist:

Yumyumyum. These are super delicious. I came across Chef Chloe's recipe for Salted Caramel Vegan Cupcakes the other day, and I just had to make them. I knew that my roommate had a long day at work, so I figured that I'd surprise her with cupcakes when she got home. They turned out perfect, and for those of you who have also encountered one too many baking disasters, you know how glad I was when I took the first bite and realized that they were just right. I was worried that I would dry them out!

I pretty much followed Chef Chloe's recipe to a tee, except I added a little chocolate syrup in the middle of the cupcakes, and I garnished them with pecans. I think the chocolate syrup also helped keep them moist. To add the chocolate: I filled each cupcake tin up halfway with batter, added about a teaspoon of chocolate syrup to each tin, and then I filled each tin up another 1/4 of the way. You should definitely try these if you're craving cupcakes or know someone in need of something sweet.

See the recipe here.