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Homemade Dulce De Leche Chocolate Cupcakes photo

Dulce De Leche Chocolate Cupcakes

Indulge in these rich and moist Dulce De Leche Chocolate Cupcakes filled with creamy caramel and topped with decadent chocolate frosting!
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cupcakes:
  • 2 tablespoons canola oil For moisture without overpowering flavor.
  • 1 stick unsalted butter melted and slightly cooled
  • 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 at room temperature
  • 1 large egg yolk at room temperature
  • 1/2 teaspoon vanilla extract Enhances the overall flavor.
  • 3/4 cup all-purpose flour not packed
  • 3 tablespoons all-purpose flour not packed
  • 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:
  • 1 stick unsalted butter VERY soft
  • 3 cups confectioners' sugar sifted
  • 3/4 cup unsweetened cocoa powder sifted
  • 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
  • Flaky sea salt Optional for garnish and a touch of sophistication.

Equipment

  • Muffin tin
  • Cupcake liners
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Cooling rack

Method
 

From Start to Finish:
  1. 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. 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. 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. 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 to the batter and mix until smooth. The boiling water will help to bring out the rich chocolate flavor.
  6. 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 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. 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. Once the cupcakes are completely cool, frost them generously with the chocolate frosting using a piping bag or a spatula.
  10. 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!