Dulce de Leche Chocolate Cupcakes
These dulce de leche cupcakes are made with a chocolate cupcake base, filled with dulce de leche or milk caramel, and decorated with dulce de leche buttercream frosting. Makes about 18 delicious cupcakes.
Servings: 18 cupcakes
Ingredients
Cupcakes
- 1 batch easy classic chocolate cupcakes makes about 18 cupcakes
- 3/4 to 1 cup dulce de leche
Dulce de Leche Buttercream Frosting
- 1 1/2 cups (3 sticks) unsalted butter, softened at room temperature
- 4 cups powdered sugar
- 1 cup dulce de leche
- 1 1/2 teaspoons vanilla extract
- 4 to 5 tablespoons heavy cream
Instructions
- Make a batch of my easy classic chocolate cupcakes. Makes about 18 cupcakes. If you’re doubling the recipe, prepare separate batches at a time since doubling the baking soda and baking powder doesn’t always yield consistent results. Let the chocolate cupcakes cool completely.
- Meanwhile, make the dulce de leche frosting: In a large bowl of stand mixer, add the softened unsalted butter, powdered sugar, dulce de leche, vanilla extract, and heavy cream. Using the paddle or whisk attachment, beat on low for a few seconds until the sugar is incorporated (this will prevent the sugar from flying all over). Then, increase speed to medium-high to high and beat for about 2-3 minutes, until fluffy. Cover with plastic wrap, making sure the plastic wrap touches the frosting, and refrigerate for 30 minutes. It makes the frosting firmer and makes it easier to pipe.
- Once the cupcakes have cooled completely, carve out a hole shaped like a cone using a paring knife like in the pictures above. Spoon or pipe in some dulce de leche. Then, snip off the tip of the cone, and place it back on top to cover the hole. Repeat with each cupcake.
- Prepare a large pastry bag with extra large couplers and an extra large piping tip (See “Piping Tips for Cupcakes” above). Fill the bag with the dulce de leche buttercream frosting. Decorate your cupcakes as desired using the dulce de leche frosting.