Dulce de Leche cupcakes are a delightful and decadent dessert that combines rich chocolate cupcakes with a luscious dulce de leche filling and a creamy cocoa-dulce de leche buttercream. Dulce de leche is a caramel-like sauce made by slowly heating sweetened milk until it caramelizes, creating a rich and creamy treat widely enjoyed in Latin American and other countries around the world.

The origins of dulce de leche can be traced back to various Latin American countries, where it has been a traditional treat for centuries. The exact origin is a subject of debate, with Argentina, Uruguay, and Chile each claiming it as their own. It is believed to have been discovered accidentally when a pot of sweetened milk was left to simmer for an extended period, resulting in a delicious caramelization.

Over time, the popularity of dulce de leche spread beyond Latin America, and it became a beloved ingredient in desserts and sweets globally. Its smooth texture, rich flavor, and caramel notes make it a perfect addition to a wide range of confections.

In this cupcake recipe, dulce de leche takes center stage, adding a touch of sweetness and a unique twist to classic chocolate cupcakes. The combination of moist chocolate cake, creamy dulce de leche filling, and velvety buttercream makes these cupcakes a true indulgence.

INGREDIENTS

• 2 tablespoons canola oil
• 1 stick unsalted butter, melted and slightly cooled
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar
• 2 large eggs + 1 large egg yolk, at room temperature
• 1/2 teaspoon vanilla
• 3/4 cup + 3 tablespoons all-purpose flour, not packed
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup unsweetened cocoa powder
• 3/4 teaspoon salt
• 1/2 cup full-fat sour cream
• 1/2 cup boiling water
• 1/2 cup dulce de leche

Buttercream:

• 1 stick unsalted butter, VERY soft
• 3 cups confectioners sugar, sifted
• 3/4 cup unsweetened cocoa powder, sifted
• 3 tablespoons half and half, more if needed
• 1 heaping tablespoon dulce de leche
• 1/2 teaspoon salt

Topping:

• Dulce de leche, for drizzling
• Flaky Sea Salt

INSTRUCTIONS

Cupcakes:

1. Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray.
2. Melt the canola oil, butter, and chocolate chips together in the microwave, heating in 30-second increments and stirring between each time until completely smooth. Set aside to cool.
3. In a medium-sized bowl, combine the flour, baking soda, baking powder, cocoa powder, and salt. Stir together until thoroughly combined, then set aside.
4. In a large bowl, whisk together the eggs, egg yolk, granulated sugar, brown sugar, and vanilla until smooth. Add the cooled oil/butter/chocolate mixture and whisk until smooth.
5. Add half of the flour mixture to the wet ingredients, then add half of the sour cream. Repeat the process until all the dry ingredients and sour cream are added, making sure to mix until just combined.
6. Quickly stir in the boiling water until the batter is evenly combined.
7. Divide the batter among the 12 liners in your prepared pan. Bake for 16-18 minutes or until a toothpick inserted in the center of a cupcake comes out with a few moist crumbs.
8. Once cooled, use a small sharp knife to carve out a small hole on the top of each cupcake, not carving too wide or deep. Fill each hole with 1-2 teaspoons of dulce de leche.

Buttercream:

1. Sift together the confectioners sugar and cocoa powder, whisking well.
2. Using a mixer, beat the soft butter on medium-high speed until creamy, about 2 minutes.
3. Reduce the mixer speed to low and slowly add the sifted sugar/cocoa powder, alternating with the half and half. Add in the dulce de leche and salt.
4. Once all the ingredients have been added, beat on medium-high speed until the buttercream is light, creamy, and combined, for at least 2 minutes.
5. Adjust the consistency by adding more cream if it seems too thick, or add a touch more sugar if it seems too thin.

Assembly:

1. Frost the cooled cupcakes with the dulce de leche buttercream.
2. Drizzle dulce de leche over the buttercream.
3. Sprinkle flaky sea salt on top of each cupcake as a finishing touch.

Now, you have a batch of heavenly Dulce de Leche cupcakes ready to indulge in!