Dulce de Leche Mini Cupcakes
Prep
20 mins
Cook
25 mins
Servings
12
Difficulty
Easy
Dulce de Leche Mini Cupcakes are individual sized sweet treats that combine tender cake with rich dulce de leche flavour. Made with flour, sugar, butter, eggs, cocoa powder and a generous layer of dulce de leche, these cupcakes are finished with a heavy cream topping. They take just 20 minutes to prepare and 25 minutes to bake, making them ideal for anyone looking to create an impressive dessert without spending hours in the kitchen.
Ella x
Ingredients
- 200 gall-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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