Dulce de Leche Mini Cupcakes
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
Rich, creamy cupcakes filled with caramel-like dulce de leche and topped with a velvety chocolate ganache.
Ella x
Ingredients
- 200all-purpose flour
- 150 ggranulated sugar
- 100 gunsalted butter
- 400 mldulce de leche
- 4large eggs
- 10 gbaking powder
- 5 gsalt
- 20 gunsweetened cocoa powder
- 120 mlheavy cream
- 2 mlvanilla extract
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F) and line a 12-cup muffin tin with cupcake liners.
Tip: Optional: To ensure even baking, rotate the muffin tin halfway through the baking time.
- 2
In a medium bowl, whisk together flour, sugar, baking powder, and salt.
- 3
In a large bowl, using an electric mixer, beat the butter until creamy. Add eggs one at a time, beating well after each addition.
Tip: Use room temperature ingredients for the best results.
- 4
Gradually add the dry ingredients to the butter mixture, alternating with the heavy cream, beginning and ending with the dry ingredients. Beat just until combined.
Tip: Scrape down the sides of the bowl as needed.
- 5
Pour half of the batter into the prepared muffin tin. Drizzle with dulce de leche and smooth the tops.
Tip: Leave a small border around the edges to prevent the dulce de leche from spilling over.
- 6
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean.
Tip: Allow the cupcakes to cool completely in the pan.
- 7
For the ganache, heat the heavy cream in a small saucepan over medium heat until simmering. Remove from heat and pour over the unsweetened cocoa powder in a heatproof bowl.
Tip: Let it sit for 1-2 minutes before whisking until smooth.
- 8
Pour the ganache over the cooled cupcakes and smooth the tops.
Tip: Refrigerate for at least 30 minutes to set the ganache.
- 9
Serve and enjoy!
Tip: Store in an airtight container in the refrigerator for up to 3 days.
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