Chocolate and Dulce de Leche Caramel Cupcakes

Chocolate and Dulce de Leche Caramel Cupcakes

Cupcakes de chocolate con dulce de leche, Recipe from my sister Alisa Romano
12 cupcakes
Pati Jinich
Course: Dessert
Cuisine: Mexican
Keyword: Cajeta, Chocolate, cupcakes, Dulce de Leche, mexican vanilla, pati's mexican table
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Chocolate and Dulce de Leche Caramel Cupcakes recipe from Pati's Mexican Table Season 2, Episode 5 “Mexican-Style Kids’ Party”

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.

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