Dulce de Leche Mini Cupcakes

Instructions

1. 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. 2

   In a medium bowl, whisk together flour, sugar, baking powder, and salt.

3. 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. 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. 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. 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. 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. 8

   Pour the ganache over the cooled cupcakes and smooth the tops.

   Tip: Refrigerate for at least 30 minutes to set the ganache.

9. 9

   Serve and enjoy!

   Tip: Store in an airtight container in the refrigerator for up to 3 days.