1. Heat the oven to 190C/170C fan/gas 3. Line a 12-hole muffin tin with the Dr. Oetker White Muffin Cases. Combine the yogurt and vinegar, then set aside. In a large mixing bowl, combine the sugar, oil and Dr. Oetker Madagascan Vanilla Natural Extract. Fold through the yogurt mixture, then sift over the Dr. Oetker Bicarbonate of Soda, flour, Dr. Oetker Fine Dark Cocoa Powder and ½ tsp salt. Mix into a smooth batter, then divide evenly between the cases and bake for 20 mins until golden and the sponge springs back when touched. Leave to cool for 10 mins, then transfer to a wire rack to cool.
2. To make the salted caramel sauce, set a heavy-based saucepan over a medium heat and add the maple syrup, coconut cream, dairy-free milk and ½ tsp sea salt. Stir continually until the ingredients have melted together and the sauce begins to thicken. Bring to a simmer and allow to bubble for 2 mins, until golden in colour. Remove from the heat and leave to cool and thicken.
3. For the icing, add the vegan butter to a large bowl and beat with an electric whisk for about 5 mins. Add half the icing sugar, along with the Dr. Oetker Caramel Flavour, then continue to mix until smooth. Add in the rest of the sugar, then beat again for 1-2 mins until pale and fluffy. Transfer to a piping bag fitted with a star nozzle.
4. When ready to assemble, scoop out a small hole in the centre of each cake, then spoon in a little of the salted caramel sauce. Pipe icing swirls on top of each cake, then drizzle with some of the remaining salted caramel sauce. To decorate, take a vegetable peeler or grater and shave a little Dr. Oetker Extra Dark Chocolate over the top of each cake.