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Dulce de Leche Filled Chocolate Cupcakes

A rich, decadent chocolate cupcake with creamy dulce de leche inside!
Course Dessert
Prep Time 3 hours 30 minutes
Cook Time 30 minutes
Servings 2 dozen

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.