CHOCOLATE CUPCAKES WITH DULCE DE LECHE FROSTING

These Chocolate Cupcakes are very soft and moist with easy 2 ingredient Dulce de Leche Frosting. A cupcake recipe even beginners can make!
This is not the first I made these chocolate cupcakes. I actually made it countless times! I used to give it as gifts and even sell it when someone orders. But this is not the frosting I used. I used to sell my Chocolate Cupcakes with Whipped Cream Cheese Frosting and everyone enjoys it. 
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This chocolate cake recipe was actually inspired from Hershey's. I found the recipe at the back of Hershey's cocoa powder's label. I just adjusted the sugar content as I don't like it sweet but overall this recipe is amazing. I even used on my famous Chocolate Cake but made my own frosting.  I suggest to give it a try as well if you will be making the cake version. 
A chocolate cake recipe I will use over and over again and will never settle for anything else. It's a no-fail and super easy!

 yoTo make the frosting, you'll just need two ingredients. Yes, only two. Just butter and dulce de leche. You can use the store-bought Dulce de Leche in can, or you can make your own. In this recipe, I used my homemade Dulce de Leche. I didn't boil in can but instead baked it. I find it safer and guaranteed result than boiling the can in water. Safety of exploding (cases I've read) and issue as well about the cans being used today if they can really withstand high temperature. So, to make it safe, I made my own Dulce de Leche. You can find my video here. 

CHOCOLATE CUPCAKES WITH DULCE DE LECHE FROSTING RECIPE

​Ingredients:

• 1 3/4 cups all-purpose flour
• 1 3/4 cups sugar
• 3/4 cup  unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 eggs
• 1 cup whole milk or 2 % 
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water

Dulce de Leche Frosting:

• 1 cup unsalted butter, softened at room temperature
• 1 cup dulce de leche

​VIDEO TUTORIAL

Procedure:​

• Preheat oven to 350F / 176C. Line two 12 cavity or one 24 cavity muffin pans with baking cups.
• In a large bowl, combine the dry ingredients. Stir well to incorporate. 
• Add eggs, milk, oil and vanilla. Beat  for about 2-3 minutes.
• Add the boiling water. Beat on low or use a whish or spatula to stir-in. Batter will be thin. 
• Pour batter into prepared muffin pans and fill about 2/3 full.
• Bake for 20-22 minutes or until wooden pick inserted in center comes out clean. 
• Cool for 5 minutes in pan on a wire rack. Remove from pans and transfer to wire racks to cool completely.
• In a medium bowl, beat the butter for full 5 minutes. Add the Dulce de Leche and beat until light and fluffy.
• Frost the cupcakes as desired. I used 2D Wilton tip to make rosettes. 
• ​Recipe yields  28-30 cupcakes. 

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recipe notes:

• Recipe yields  28-30 cupcakes. 
• Make sure to fill each liners with 2/3 cup cake batter. If you fill at 3/4 full, it will overflow on the sides like it has a hat when you pull it from the pan. 
• Check the cupcakes before the set time as oven temperature varies.
• Store cupcakes in an airtight container on the counter  at room temperature for up to a week but best to eat within 3-4 days.  Past that, cupcakes will dry out and taste will be a bit different than when fresh.
• If stored in the refrigerator, the cupcakes dries up and won't taste fresh.
• Only frost the cupcakes that you will consume. 
• Frosting can be refrigerated the rewhip before using. It can also be stored in the freezer, take it out to thaw then whip again. 
  
• If available, store-bought Dulce de Leche can be used or make your own. You can try my homemade Dulce de Leche. 

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