Chocolate and Dulce de Leche Caramel Cupcakes
Cupcakes de Chocolate con Dulce de Leche, recipe from my sister Alisa Romano
Recipe Yield
12 cupcakes
Cooking time
30 minutes
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Ingredients
For the cupcakes:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/2 cup cocoa powder
- 1/2 cup hot water
- 3/4 cup dulce de leche caramel or cajeta
For the ganache:
- 1 cup heavy whipping cream
- 14 oz semi-sweet chocolate chopped
- 2 tablespoons sugar
- 1 tablespoon unsalted butter
To Prepare
To prepare the cupcakes:
- Place oven rack in the center position. Preheat oven to 350 degrees. Butter the cupcake molds.
- In the mixer, cream the butter and sugar together until soft and creamy. Add the egg and vanilla extract and mix until well combined.
- In a separate bowl, add flour, baking soda and salt. Mix it up and add it to the butter mixture. Pour the buttermilk and continue beating. In a small bowl, combine hot water and cocoa powder and stir into the mix, beat until combined. Pour the batter into the cupcake molds.
- Bake for 20 to 25 minutes, until the cupcakes rise, are cooked and tanned on top. Transfer to a wire rack and let them cool completely. Using a paring knife, cut a 1-inch piece from the top of each cupcake. Save the cut pieces. Fill each hole with one tablespoon of dulce de leche or cajeta and replace the cut-out pieces. Top the cupcakes with the chocolate ganache.
To prepare the ganache:
- Mash the butter until it’s creamy and has no lumps. Heat the chopped chocolate in a double boiler water bath and let it melt. Warm the heavy whipping cream slightly
- Slowly fold the whipping cream into the melted chocolate. Finish off the ganache by folding in the softened butter and adding sugar until everything is well combined.
Comments
2comments inChocolate and Dulce de Leche Caramel Cupcakes
Ava
Dec 16
Do the cupcakes have to be refrigerated or can you leave them out
Pati Jinich
Dec 26
I would leave them out but not for longer than 36 hours Ava 🙂