A rich, decadent chocolate cupcake is all you need!
What better way is there to celebrate National Chocolate Cupcake Day than to have Dulce de leche filled chocolate cupcakes!
What is Dulce de Leche?
Dulce de leche is a caramelized milk. It is a Spanish confection prepared by slowly heating sugar and milk over a period of several hours until it’s thick and smooth.
How is the Dulce de Leche made in this recipe?
Traditional Dulce de leche can be slightly labor intensive because you have to constantly stir the mixture for hours.
This version is made with Eagle Brand condensed milk. It’s similarly made as the traditional method in terms of cooking it for a few hours, but it differs by using only one ingredient, Eagle Brand condensed milk.
Open a can of the condensed milk and pour it into a ceramic baking pan, like a bread shaped pan or something similar. Sit the bread pan into a larger baking pan and fill that pan with water creating a water bath. A method used to make a cheesecake as well.
Bake the condensed milk for 3-4 hours at 425 degrees, stirring as it bakes ever 1/2 hour or so until it’s rich, thick and creamy.
How are the cupcakes put together?
Bake and cool completely two dozen chocolate cupcakes. Use an apple corer or a knife to cut a deep hole in the middle of the cupcake. An apple corer makes it easier because it plunges into the cupcakes and pulls out the perfect portion. But, if you don’t have one, use a knife to create a cut circle and scoop out the cut center. Save the cake that’s cut out. You’ll want to use it and put it back in place after you add the caramel.
Place Dulce de leche in a pastry bag. Cut off the tip so there’s a small opening. Pipe about 1-2 teaspoons in each cupcake by simply squeezing the bag until the hole is filled.
Top with the cake that was cut out. Pipe chocolate frosting on top of the cupcake. Sprinkle with cocoa nibs or chocolate sprinkles, but it’s completely optional.
This really is the most delicious chocolate cupcake ever!
Here are a few other chocolate cupcake recipes:
Dulce de Leche Filled Chocolate Cupcakes
A rich, decadent chocolate cupcake with creamy dulce de leche inside!
Ingredients
Cupcakes
- 2 cups sugar
- 1/2 cup oil
- 3 eggs
- 2 tsp vanilla
- 3/4 cup dark cocoa
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 3/4 cups flour
- 1 cup buttermilk
Dulce de Leche
- 1 can Eagle Brand Condensed Milk
Frosting
- 1/2 cup butter, softened
- 2/3 cup cocoa
- 3 cups powdered sugar
- 1/2 cup heavy cream
- 1 tsp vanilla
Instructions
Dulce de Leche
- Pre-heat oven to 425 degrees. Pour condensed milk into a ceramic baking pan, like a bread shaped pan. Sit through pan into a larger baking pan and fill that pan with water creating a water bath. Bake the condensed milk for 3-4 hours, stirring as it bakes ever 1/2 hour or so. Cool completely.
Cupcakes
- Pre-Heat oven to 350°F. Add muffin liners to 2 cupcake pans. In a stand mixer, add oil and sugar. Add eggs and vanilla and beat on medium speed for 2 minutes. Add dry ingredients. While mixing, add in the buttermilk. Use an ice cream scoop to fill cupcake wells 2/3 of the way up. Bake 30 to 35 minutes. Cool on a wire rack. Once cooled, use an apple corer or a knife to cut a deep hole in the middle of the cupcake. Save the cake that’s cut out. Place Dulce de leche in a pastry bag. Cut off the tip so there’s a small opening. Pipe about 1-2 teaspoons in each cupcake. Top with the cake that was cut out. Pipe chocolate frosting on top of the cupcake. Sprinkle with cocoa nibs or chocolate sprinkles.
Frosting
- Add butter and cocoa to a stand mixer. Alternately add powdered sugar and heavy cream, beating to spreading consistency. Add small amount additional heavy cream, if needed. Stir in vanilla. Add frosting to a pastry bag with a desired tip or just cut off the bottom of the bag.
