Dulce De Leche Chocolate Cupcakes
If you’re a chocolate lover, get ready to fall head over heels for these Dulce De Leche Chocolate Cupcakes. Imagine sinking your teeth into a soft, rich chocolate cupcake filled with a luscious swirl of dulce de leche, topped with a velvety chocolate frosting that has a hint of caramel. These cupcakes are the perfect indulgence for birthdays, celebrations, or just because you deserve a treat. Let’s dive into this delightful recipe that combines the best of chocolate and caramel in every bite!
Why You’ll Love This Recipe
These Dulce De Leche Chocolate Cupcakes are not only incredibly delicious but also easy to make. The combination of semi-sweet chocolate and creamy dulce de leche creates a flavor explosion that is simply irresistible. Plus, the cupcakes are moist and fluffy, thanks to the careful balance of ingredients. Whether you’re baking for a crowd or just for yourself, these cupcakes are sure to impress.
The Ingredient Lineup
To whip up these delightful cupcakes, you’ll need the following ingredients:
- 2 tablespoons canola oil – For moisture without overpowering flavor.
- 1 stick unsalted butter, melted and slightly cooled – Adds richness and depth.
- 1/2 cup semi-sweet chocolate chips – For that delicious chocolatey goodness.
- 1/2 cup granulated sugar – Sweetness for the batter.
- 1/2 cup light brown sugar – Adds a subtle caramel flavor.
- 2 large eggs + 1 large egg yolk, at room temperature – For structure and richness.
- 1/2 teaspoon vanilla extract – Enhances the overall flavor.
- 3/4 cup + 3 tablespoons all-purpose flour, not packed – The base of the cupcakes.
- 1/2 teaspoon baking soda – Helps the cupcakes rise.
- 1 teaspoon baking powder – Works with baking soda for a fluffy texture.
- 1/2 cup unsweetened cocoa powder – For a deep chocolate flavor.
- 3/4 teaspoon salt – Balances the sweetness.
- 1/2 cup full-fat sour cream – Adds moisture and a slight tang.
- 1/2 cup boiling water – Intensifies the chocolate flavor.
- 1/2 cup dulce de leche – For that irresistible caramel filling.
For the frosting, gather these ingredients:
- 1 stick unsalted butter, VERY soft – The base of the frosting.
- 3 cups confectioners’ sugar, sifted – For sweetness and structure.
- 3/4 cup unsweetened cocoa powder, sifted – Adds chocolate richness to the frosting.
- 3 tablespoons half-and-half – For creaminess; add more if needed.
- 1 heaping tablespoon dulce de leche – Adds a delightful caramel note to the frosting.
- 1/2 teaspoon salt – Enhances flavor and balances sweetness.
- Dulce de leche, for drizzling – Optional but highly recommended.
- Flaky sea salt – Optional for garnish and a touch of sophistication.
Recommended Tools
Before you start baking, gather the following tools to ensure a smooth baking experience:
- Muffin tin – For baking the cupcakes.
- Cupcake liners – To prevent sticking and for easy cleanup.
- Mixing bowls – For combining the ingredients.
- Whisk – To ensure a smooth batter.
- Rubber spatula – For folding in ingredients gently.
- Cooling rack – To cool the cupcakes completely before frosting.
From Start to Finish: Dulce De Leche Chocolate Cupcakes
1. Preheat Your Oven
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This will ensure that your cupcakes bake evenly and don’t stick.
2. Melt the Chocolate
In a small bowl, melt the chocolate chips along with the stick of melted butter. Stir until smooth and set aside to cool slightly.
3. Combine the Wet Ingredients
In a large mixing bowl, whisk together the canola oil, granulated sugar, brown sugar, eggs, egg yolk, and vanilla extract until well combined. Pour in the melted chocolate mixture and stir until smooth.
4. Mix the Dry Ingredients
In another bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Add the Sour Cream and Boiling Water
Add the sour cream and boiling water to the batter and mix until smooth. The boiling water will help to bring out the rich chocolate flavor.
6. Fill the Cupcake Liners
Spoon the batter into the prepared cupcake liners, filling them about 2/3 full. This allows room for the cupcakes to rise beautifully.
7. Bake
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a cooling rack to cool completely.
8. Prepare the Frosting
While the cupcakes cool, prepare the frosting. In a large bowl, beat the very soft butter until creamy. Gradually add the sifted confectioners’ sugar and cocoa powder, mixing until combined. Pour in the half-and-half and mix until you reach your desired consistency. Finally, add the heaping tablespoon of dulce de leche and salt, mixing until smooth.
9. Frost the Cupcakes
Once the cupcakes are completely cool, frost them generously with the chocolate frosting using a piping bag or a spatula.
10. Drizzle and Garnish
For an extra touch of decadence, drizzle some additional dulce de leche over the frosted cupcakes and sprinkle with flaky sea salt if desired.
In-Season Swaps
If you’re looking to make substitutions based on what’s in season or available, consider the following:
- Fresh fruits – Consider topping your cupcakes with seasonal fruits like berries for a refreshing contrast.
- Nut butters – Swap out dulce de leche for almond or peanut butter for a nutty twist.
- Flavored extracts – Use almond or hazelnut extract instead of vanilla for a unique flavor profile.
Flavor Logic
The beauty of Dulce De Leche Chocolate Cupcakes lies in the harmonious balance of flavors. The deep chocolate flavor from the cocoa powder and chocolate chips pairs perfectly with the creamy sweetness of the dulce de leche. The addition of sour cream provides moisture while maintaining a light texture, making each bite incredibly satisfying. When topped with a rich chocolate frosting, these cupcakes become a decadent dessert that will delight any chocolate lover.
Storing Tips & Timelines
To keep your cupcakes fresh and delicious:
- Room Temperature: Store in an airtight container for up to 3 days at room temperature.
- Refrigerator: If you prefer, you can refrigerate them for up to a week, but let them come to room temperature before serving for the best flavor.
- Freezer: Freeze unfrosted cupcakes for up to 3 months. When ready to enjoy, thaw and frost them fresh!
Questions People Ask
Can I make these cupcakes gluten-free?
Yes! You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. The texture may vary slightly, but they should still be delicious.
How can I make the cupcakes less sweet?
To reduce sweetness, use less confectioners’ sugar in the frosting or opt for a less sweet frosting, like whipped cream, instead.
Can I use store-bought dulce de leche?
Absolutely! Store-bought dulce de leche works wonderfully if you’re short on time or prefer convenience.
What can I serve with these cupcakes?
These cupcakes pair beautifully with a cup of coffee or a scoop of vanilla ice cream for a truly indulgent dessert experience. You might also enjoy them with a slice of Instant Pot Chocolate Cake for more chocolate goodness!
Healthy-ish Favorites
If you’re looking for more health-conscious dessert options, check out these recipes:
- Dulce De Leche Brown Butter Chocolate Chip Cookie Bars – A delightful twist on traditional cookie bars.
- Instant Pot Chocolate Cake – A moist and decadent cake made easily in your Instant Pot.
Ready to Cook?
Now that you have all the details, it’s time to bring these Dulce De Leche Chocolate Cupcakes to life in your kitchen! Gather your ingredients, preheat the oven, and let the baking magic begin. Your taste buds will thank you!
Dulce De Leche Chocolate Cupcakes
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners. This will ensure that your cupcakes bake evenly and don’t stick.
- In a small bowl, melt the chocolate chips along with the stick of melted butter. Stir until smooth and set aside to cool slightly.
- In a large mixing bowl, whisk together the canola oil, granulated sugar, brown sugar, eggs, egg yolk, and vanilla extract until well combined. Pour in the melted chocolate mixture and stir until smooth.
- In another bowl, whisk together the flour, baking soda, baking powder, cocoa powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add the sour cream and boiling water to the batter and mix until smooth. The boiling water will help to bring out the rich chocolate flavor.
- Spoon the batter into the prepared cupcake liners, filling them about 2/3 full. This allows room for the cupcakes to rise beautifully.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for about 5 minutes before transferring them to a cooling rack to cool completely.
- While the cupcakes cool, prepare the frosting. In a large bowl, beat the very soft butter until creamy. Gradually add the sifted confectioners' sugar and cocoa powder, mixing until combined. Pour in the half-and-half and mix until you reach your desired consistency. Finally, add the heaping tablespoon of dulce de leche and salt, mixing until smooth.
- Once the cupcakes are completely cool, frost them generously with the chocolate frosting using a piping bag or a spatula.
- For an extra touch of decadence, drizzle some additional dulce de leche over the frosted cupcakes and sprinkle with flaky sea salt if desired.
Notes
- Store cupcakes in an airtight container for up to 3 days at room temperature.
- Refrigerate for up to a week; let them come to room temperature before serving.
- Freeze unfrosted cupcakes for up to 3 months; thaw and frost fresh!
