Join 8,000+ other food lovers enjoying weekly recipes.

Chocolate Cupcake with Dulce De Leche Buttercream

Chocolate Cupcake with Peanuts is topped with Dulce de Leche Buttercream, then dipped in chocolate and covered with chocolate curls. The most amazing thing to happen to a cupcake, for sure!

Chocolate Dulce de Leche Cupcakes

It wouldn’t come as a surprise if I said that I am nuts about all things, nuts, chocolate and caramel, right?

Recently I introduced you to an awesome recipe for a cupcake that you can whip up in 30 min. This one is going to be a delicious twist on that recipe. I have this thing, where if I find a recipe I like, I have an unexplainable desire to work with the same recipe until I have either found a better version of what I already had, or I have run out of ideas of what I can do with that recipe. I think this cupcake is going to mark an end to my search, as I believe that this might be the best cupcake I have ever made. No joke.

Chocolate Dulce de Leche Cupcakes

So if you’re seriously in need of a chocolate and caramel overdose, go ahead, knock yourself out, as I am pretty sure that there’s nothing out there that will give you more of both than this cupcake.

The reason why I decided to work with this cake batter, is because it gives you a very moist and dense cake, just the way I like it.

Chocolate Dulce de Leche Cupcakes

I  could have made a chocolate cupcake, with some caramel buttercream and just called it a day, but I have taken it a step further by not only having a caramel frosting on top, but  adding a dollop of cooked dolce de lecher inside the cupcake, as well as dipping the top of the cupcake in some chocolate ganache. But this was just not enough chocolate, so I decided to put some dark chocolate curls on top, just to give it that ‘over the top’ look.
So here’s what it’s going to take to make this one at home 😀

Chocolate Dulce de Leche Cupcakes

Print-version of How to make the Chocolate Cupcake with Dulce De Leche Buttercream

Chocolate Cupcake with Dulce de Leche Buttercream

Chocolate Cupcake with Peanuts is topped with Dulce de Leche Buttercream, then dipped in chocolate and covered with chocolate curls. The most amazing thing to happen to a cupcake, for sure!

Author: Marina | Let the Baking Begin
Course: Dessert
Cuisine: Russian
Calories: 343 kcal
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 14 cupcakes

Ingredients

Chocolate Cupcake Ingredients

Cupcake Filling

Dulce de Leche Buttercream

  • 1 can dulce de leche 1 can = 14 oz
  • 8 oz room temperature butter (

Ganache

  • 1/2 cup finely chopped Dark Chocolate
  • 1/2 cup heavy cream

Chocolate Bar, for chocolate Curls.

Instructions

To make the chocolate ganache:

  1. Heat the heavy cream to almost boiling.
  2. Add the chopped chocolate and let it sit for a minute or two. Stir to make a homogenous and silky ganache. Let it cool to room temperature and set aside.

To make the Chocolate Cupcakes:

  1. Preheat your oven to 375F. Line your cupcake pan with cupcake cups.
  2. Whip 2 eggs with 1 cup sugar until pale yellow in color and fluffy. Whisk or sift together 1 cup flour, 3 tbsp cocoa powder, 3/4 tsp baking soda. Add the sifted mixture and the 1 cup sour cream in two additions, alternating between the two mixtures until a smooth batter forms. Do not overmix or the cake will be tough. Using an ice cream scoop, scoop the batter into the prepared cupcake cups, filling only halfway.

  3. Using a teaspoon, spoon a teaspoon of dulce de leche on top of the batter, making sure to place it somewhere in the middle. Sprinkle with a couple of peanuts. Bake until a toothpick inserted in the batter part of the cupcake comes out clean, about 12 minutes. Remove from the oven, then invert onto a cooling rack and completely cool

To make the Dulce De Leche Buttercream

  1. With a mixer whip 8 oz (2 sticks) of room temperature butter on high speed, until white in color and fluffy, about 5 minutes.

  2. In 3 additions add dulce de leche into the butter, stopping to scrape the bottom of the mixer bowl. Transfer to a pastry bag with a round tip (1/4 of an inch), or use a sturdy Ziploc bag with a snipped tip.

  3. Pipe the frosting on top of the cooled cupcakes. Transfer to the fridge for 30 minutes.

  4. Quickly dip the top of each frosted cupcake into the ganache.

To make chocolate curls:

  1. Microwave a chocolate bar it on low for 10-20 seconds, in 3-5 second intervals until you're able to use a vegetable peeler to go down the rib of the bar to form curls. Do not overheat the chocolate or it will melt. Shave the chocolate curls right over the cupcakes, so they don't break.

    Refrigerate until ready to serve. If you prefer the cupcakes at room temperature, remove them from the fridge about 1 hour before serving.

Recipe Notes

Can be served room temperature, or straight from the fridge.

Nutrition Facts
Chocolate Cupcake with Dulce de Leche Buttercream
Amount Per Serving
Calories 343 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 14g88%
Cholesterol 78mg26%
Sodium 202mg9%
Potassium 151mg4%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 16g18%
Protein 4g8%
Vitamin A 665IU13%
Vitamin C 0.2mg0%
Calcium 44mg4%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Bon Appetit & Happy Pinning

Thank you for following me on Instagram, Facebook & Pinterest!

Hashtag your photos #LetTheBakingBeginBlog so I can see your creations and for a chance to be featured!

 

Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

Join 8,000+ other food lovers enjoying weekly recipes.

Comments

Leave a comment

This site uses Akismet to reduce spam. Learn how your comment data is processed.

  • Sewqueen

    Hi, I’m confused about the dolce de leche recipe here. For these cupcakes it states 2 sticks of butter and a can of dolce de leche. But for your dolce de leche buttercream recipe it states 4 sticks of butter and a can of dolce de leche. Could you please clarify the ingredients? 2 sticks of butter or 4? Thanks

    · Reply
  • […] Cookies with Dulce De Leche Filling Chocolate Roll with Walnuts & Dulce de Leche Buttercream Chocolate Cupcake with Dulce De Leche Buttercream Poppy Seed […]

    · Reply
  • […] If you do not have Pinterest (CLICK HERE) […]

    · Reply
  • […] Cupcake Heaven […]

    · Reply
  • CHOCOLATE CUPCAKES (with caramel and peanut) | I'm Salivating

    […] Source: Let The Baking Begin! […]

    · Reply
  • LZ

    Hi Marina
    Let me just say WOW. These were super awesome. Made them yesterday. Super moist. A lot of recipes claim moist and they are no where near this goodness. Awesome photography too. Girl where do u get the time to do this stuff with family and all?
    Two little questions for my next time baking episode because this recipe is a major keeper.
    For the ganache what are the numbers??? I’ve read through the recipe 10 times and couldn’t find how much of what?
    Second for the dulce de leche what exactly do u mean. 1 can plus half for the cream? Or is it one can total split into two. Half for inside half for cream.
    Please clarify. Thank u Thank u Thank u
    God Bless!!!!!

    · Reply
    • Thanks LZ so much for your comment, this is my most ‘go to’ recipe for cakes as I can modify it to suite many tastes, so I am glad you’re enjoying it as well! I made some adjustments to the recipe description to be a little more clear as to what is for what))
      You use 1/2 can condensed milk for the inside of the cup cake and then 1 can + 2 sticks butter for the topping.
      As to ganache, it’s usually 1:1 ratio of chocolate to cream, but depending on the cocoa content of the chocolate, it can vary. If chocolate has higher than 60% cocoa content, increase the heavy cream a little bit. You will see how much to increase it by, as when it comes to room temperature it becomes too thick for your to dip the cupcakes. So the more cocoa content, the thicker the ganache and therefor you need to increase the amount of heavy cream.
      Hope this clears some things up. Let me know if you have any more questions!
      Btw, you have only your initials in the comment header, do I actually know you?)) Sorry I am just curious 😀

      · Reply
  • Cupcake Heaven | Cupcake Recipes

    […] By Marina […]

    · Reply
  • JF

    Wow these just look so divine! Love the chocolate shavings on top. You should enter these bad boys in the cupcake crown contest: http://www.celebrations.com/cupcakecrown/

    · Reply
  • Leah

    My name is Leah Rodrigues and I am a contributing editor on Foodista.com. We featured your recipe for Chocolate Caramel Cupcakes on our website. The post included a photo (crediting Let the Baking Begin) with a link to your website for recipe instructions. I did not see a copyright stamp or disclosure on the blog. If for any reason you would like me to delete the post, let me know as soon as possible.

    Thank you,

    Leah

    · Reply
    • Hi Leah,
      Thanks for taking the time to let me know. Could you post a link to the post? Thanks!

      Marina

      · Reply
  • Marina

    1 can sweetened condensed milk – 396 grams
    1 stick butter – 114 grams

    · Reply
    • Adriana Amarilla

      thanks Marina…

      · Reply
  • Adriana Amarilla

    for the caramel frosting, I wanna know the amount grams please. The can and the sticks?

    · Reply
  • marina s

    Thank you! and they sure were))

    · Reply
  • Julia | JuliasAlbum.com

    Wow, I love your photos of cupcakes! Gorgeous! I am sure they were delicious!

    · Reply

As seen in