Mexican Chocolate Cupcakes with Dulce de Leche Frosting

To me, dulce de leche is one of the great inventions of the food world. It takes the idea of caramel and moves it into the territory of the amazing. I haven’t done a lot of baking with it, but I think I more than make up for that with this frosting. I’ve combined the amazing with another favorite, cream cheese, to make a simple to make, creamy, caramel-y frosting.

Mexican Chocolate Cupcakes with Dulce de Leche Frosting | Bake or Break

I’m always a proponent of chocolate, although I don’t always get that excited about chocolate cake. Unless, that is, there’s a little something special about it. These chocolate cupcakes get their little something special from a hint of cinnamon.

Now, put together the frosting with the amazing ingredient and the cupcakes with something special. The whole package is an undeniably delicious dessert bursting with flavor.

Mexican Chocolate Cupcakes with Dulce de Leche Frosting

Cook Time: 26 minutes

Yield: 24 standard-size cupcakes

Mexican Chocolate Cupcakes with Dulce de Leche Frosting

Ingredients

    For the cupcakes:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoon cinnamon
  • 1/2 cup unsweetened cocoa powder
  • 1 cup unsalted butter, softened
  • 1 & 1/2 cups granulated sugar
  • 1/2 cup packed light brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup milk
  • For the frosting:
  • 8 ounces cream cheese, softened
  • 1 & 1/4 cups (about 13 ounces) prepared dulce de leche
  • 2 teaspoons vanilla extract
  • pinch of salt

Instructions

To make the cupcakes:

Preheat oven to 350°. Grease or line 24 cups of standard muffin tins.

Whisk together flour, baking powder, salt, cinnamon, and cocoa powder. Set aside.

Beat butter, sugar, and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla.

Add flour mixture gradually, alternating with milk. Begin and end with flour mixture.

Transfer batter to prepared pans, filling muffin cups about 2/3 full. Bake 22-26 minutes, or until a pick inserted into the center comes out clean.

Cool for about 10 minutes in pans on wire racks. Then, remove from pans to cool completely on wire racks.

To make the frosting:

Beat cream cheese and dulce de leche until well-blended. Mix in vanilla and salt, beating until combined.

Frost cooled cupcakes. Store frosted cupcakes in refrigerator. Set out cupcakes for about an hour before serving to bring to room temperature.

http://www.bakeorbreak.com/2012/05/mexican-chocolate-cupcakes-with-dulce-de-leche-frosting/

16 Comments

  1. Yum! These look amazing!

  2. Jenny May 5, 2012 Reply

    The caramel frosting looks delcious. Wonder if I can make these in time for my Cinco de Mayo party tonight.

  3. These look fabulous! Yum!

  4. JotaSousa May 6, 2012 Reply

    Those look delicious!!! Have to make them :)

  5. rach May 6, 2012 Reply

    genius.

  6. abi May 7, 2012 Reply

    These look amazing! But I have visited your site multiple times, and I thought you were teasing people by only posting pictures! I only just found the recipes! I can be so stupid sometimes- but now i am happy, as i can actually make the things now.

  7. Chocolate and dulce de leche go great together, but I never added cinnamon. Will try it very soon since I believe almost anything sweet can be paired with ddl!

  8. Kate L. Hall May 9, 2012 Reply

    Really Yummy! Looks delicious and sweet. I love to prepare these on mini edge plate and sprinkle some cinnamon on the sides. These cupcakes already on my list.

  9. AK Andi May 10, 2012 Reply

    Did you mean to not have any powdered sugar in the frosting? Seems a little odd. I just made these (with a different frosting recipe) and they are awesome.

    • jennifer May 11, 2012 Reply

      AK Andi, the recipe is correct. The dulce de leche is sweet enough so that you don’t need any extra sugar.

  10. e / diginhobart May 13, 2012 Reply

    have printed and cannot wait til i have a free evening to try these! will be perfect on a cold winter’s night.

  11. Mollie July 29, 2012 Reply

    Hmm, just finished baking them and eating the first one. Ridiculously good! I skipped the frosting on mine (don’t like it) but my mum and my sister are raving about it!

    This will absolutely be my go-to chocolate cake recipe from now on, actually.

  12. Tanja September 20, 2012 Reply

    This must be heaven! Thanks for sharing!

  13. Tasha February 21, 2013 Reply

    I loved these!! I did add a lot more cinnamon – but I also love cinnamon more than any other spice. :) I also added a dash of cayenne pepper which gave it a really nice, subtle kick. Thank you very much for this recipe! It will be a staple in my baking.

  14. Angela February 5, 2014 Reply

    These look fantastic! What happens if I can’t find prepared dulce de leche? Do you have a recipe for this?

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