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.
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.
Ingredients
- 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
- 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/
May 5th, 2012 at 10:14 am
Yum! These look amazing!
May 5th, 2012 at 11:36 am
The caramel frosting looks delcious. Wonder if I can make these in time for my Cinco de Mayo party tonight.
May 5th, 2012 at 2:02 pm
These look fabulous! Yum!
May 6th, 2012 at 2:16 am
Those look delicious!!! Have to make them
May 6th, 2012 at 8:42 pm
genius.
May 7th, 2012 at 11:43 pm
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.
May 8th, 2012 at 9:45 am
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!
May 9th, 2012 at 11:29 pm
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.
May 10th, 2012 at 8:26 pm
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.
May 11th, 2012 at 5:09 pm
AK Andi, the recipe is correct. The dulce de leche is sweet enough so that you don’t need any extra sugar.
May 13th, 2012 at 11:30 pm
have printed and cannot wait til i have a free evening to try these! will be perfect on a cold winter’s night.
July 29th, 2012 at 10:21 am
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.
September 20th, 2012 at 8:39 am
This must be heaven! Thanks for sharing!
February 21st, 2013 at 12:25 am
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.