Dulce de Leche Cupcakes
Prep
15 mins
Cook
20 mins
Servings
8
Difficulty
Easy
Moist vanilla cupcakes filled with a rich dulce de leche and topped with a caramel drizzle
Ella x
Ingredients
- 200 gall-purpose flour
- 10 gbaking powder
- 5 gsalt
- 300 ggranulated sugar
- 100 gunsalted butter
- 4large eggs
- 2 mlvanilla extract
- 120 mlevaporated milk
- 20 gcocoa powder
- 50 gcaramel sauce
- 100 gdulce de leche
Detail level
Instructions
- 1
Preheat the oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake liners.
Tip: Optional: grease the liners lightly to prevent sticking.
- 2
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
Tip: Optional: use a whisk attachment for a smoother mix.
- 3
In a large bowl, beat the sugar and butter until light and fluffy, about 3 minutes.
Tip: Optional: use a stand mixer for a creamier mix.
- 4
Beat in eggs one at a time, followed by vanilla extract.
Tip: Optional: use room temperature eggs for a fluffier mix.
- 5
With the mixer on low speed, gradually add the flour mixture and mix until just combined.
Tip: Optional: overmixing can lead to tough cupcakes.
- 6
Divide the batter evenly among the muffin cups.
Tip: Optional: use an ice cream scoop for a uniform shape.
- 7
Bake for 15-20 minutes, or until a toothpick inserted in the center comes out clean.
Tip: Optional: rotate the muffin tin halfway through baking for even browning.
- 8
Let the cupcakes cool completely in the pan.
Tip: Optional: use a wire rack to speed up cooling.
- 9
To make the dulce de leche filling, heat the evaporated milk in a saucepan over medium heat.
Tip: Optional: use a candy thermometer to monitor temperature.
- 10
Bring the milk to a simmer and cook for 5-7 minutes, or until it turns golden brown and has a caramel-like aroma.
Tip: Optional: stir occasionally to prevent scorching.
- 11
Remove from heat and stir in the cocoa powder until dissolved.
Tip: Optional: let cool slightly before using.
- 12
To assemble the cupcakes, use a sharp knife or a cupcake corer to remove a small circle from the center of each cupcake.
Tip: Optional: use a serrated knife for a clean cut.
- 13
Fill the hollowed-out cupcakes with the dulce de leche filling and top with a spoonful of caramel sauce.
Tip: Optional: drizzle with additional caramel sauce for extra flavor.
- 14
Serve and enjoy!
Tip: Optional: refrigerate for at least 30 minutes to allow the flavors to meld.
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