Dulce de Leche Cupcakes
Prep
15 mins
Cook
20 mins
Servings
8
Difficulty
Easy
These dulce de leche cupcakes are my go to when I want something truly special without spending hours in the kitchen. With just 15 minutes of prep and 20 minutes in the oven, you'll have bakery quality treats ready to impress. The combination of rich chocolate cake and creamy dulce de leche filling is absolutely irresistible. What I love most is how budget friendly they are, using simple pantry staples that won't break the bank. Plus, eggs provide excellent protein to keep you satisfied, making these indulgent treats a bit more wholesome than you'd expect.
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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