Hi there my friends…looking for a bit of sweetness in your day…well you have come to the right place. Some of my friends were seriously considering a cupcake intervention for me because of my recent fascination with cupcakes on my pinterest board…139 and counting! The crazy thing is is that I have not made a cupcake in sometime so I thought that I would create something fun!
Stuffed Dulce de Leche Cupcakes with Salted Milk Chocolate
First things first! You have to create this luscious dulce de leche filling…
Simply take 2 cans of your favorite condensed milk…remove the labels and put the cans in your slow cooker…fill with water till it slightly covers the cans…put the lid on…set at low and let it cook for 8-9 hours. That is it!!! After the cooking time is over…take the cans out…allow to cool and then open the can…you will find caramel creamy dulce de leche right in front of you! I just scoop it out and place in a container. (great for ice cream toppings…fillings…a spoon full in your coffee and a million other ways to create…let your imagination go wild : ) Well now you have your filling…time to make the cupcakes.
What you need is a good yellow cake recipe…you can use anyone that you like but I chose my “go to” recipe from the outstanding
best birthday cake
Visit her incredible world of cooking … so much to marvel at!
This is a fabulous cake and it is always perfect! I cut the recipe in half and it made 36 mini cupcakes which by the way were perfect for this creation!
Depending on how many you need you can adjust what you prepare…I cut this one in half : )
I used mini cupcake papers and placed them in the mini cupcake tin…filled them just about to the top and baked for 14 minutes…that may vary according to your oven and altitude so keep a check on them with your trusty tester!
Yield: Two 9-inch round, 2-inch tall cake layers, and, in theory, 22 to 24 cupcakes, two 8-inch squares or a 9×13 single-layer cake (I have yet to audition the cupcakes, shame on me)
Ingredients:
4 cups plus 2 tablespoons (480 grams) cake flour (not self-rising)
2 teaspoons (10 grams) baking powder
1 1/2 teaspoons baking soda
1 teaspoon (5 grams) table salt
2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened
2 cups (400 grams) sugar
2 teaspoons (10 ml) pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk (475 ml), well-shaken
2 teaspoons (10 grams) baking powder
1 1/2 teaspoons baking soda
1 teaspoon (5 grams) table salt
2 sticks (1 cup, 1/2 pound or 225 grams) unsalted butter, softened
2 cups (400 grams) sugar
2 teaspoons (10 ml) pure vanilla extract
4 large eggs, at room temperature
2 cups buttermilk (475 ml), well-shaken
Preheat oven to 350°F. Butter two 9-inch round cake pans and line with circles of parchment paper, then butter parchment. (Alternately, you can use a cooking spray, either with just butter or butter and flour to speed this process up.)
Sift together flour, baking powder, baking soda, and salt in a medium bowl. In a large mixing bowl, beat butter and sugar in a large bowl with an electric mixer at medium speed until pale and fluffy, then beat in vanilla. Add eggs 1 at a time, beating well and scraping down the bowl after each addition. At low speed, beat in buttermilk until just combined (mixture will look curdled). Add flour mixture in three batches, mixing until each addition is just Incorporated.
Spread batter evenly in cake pan, then rap pan on counter several times to eliminate air bubbles. (I like to drop mine a few times from two inches up, making a great big noisy fuss.) Bake until golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool in pan on a rack 10 minutes, then run a knife around edge of pan. Invert onto rack and discard parchment, then cool completely, about 1 hour.
How to fill these little guys? Well I did take a new contraption out to attempt the task which will remain nameless : ) but I wound up relying on the old fashion way…simply make a circle cut at the top on a WELL COOLED cupcake and remove that cake plug…take a teaspoon of the dulce de leche and place in the center…then close up with the cake plug!
This creation called for a special icing so I created one…oh and may I say it is yummy…creamy and dreamy!
Dulce de Leche Cream Cheese/Butter Cream Icing
Ingredients:
1 8 ounce package of cream cheese (slightly softened)
1 full stick of butter (8 tablespoons) (slightly softened)
1/2 cup of prepared dulche de leche (recipe above)
4 cups of confectioners sugar
1 teaspoon of vanilla
Simply cream your cream cheese and butter till nice and smooth and fluffy…add your vanilla and dulce de leche and cream once again till all combined and scrumptious…then slowly…yes slowly unless you want to be in a cloud of sugar…add your confectioners sugar until all is incorporated and smooth. Now if by some chance it is not thick enough you can always add a bit more sugar…so don’t worry about it…just add in small little increments till you get the consistency that you desire. This is an icing that you can use on just about anything to make it special…sure hope you enjoy!
Time to top this sweet treat!
So simple…this cutie is topped with melted milk chocolate…I use the Free Trade Milk Chocolate from Trader Joe’s…it is so delicious and Free Trade!
Simply melt about 1/2 pound of chocolate in your double boiler or microwave and spoon a nice little dollop on top of each cupcake free style and then sprinkle with some sea salt flakes and viola!
Our family is split on chocolate…half for dark and half for milk…milk won out…but you can always mix it up if you like!
Bake…Stuff…Ice…Top and Enjoy!
Make a 1/2 batch of 3 dozen mini’s or a dozen regular size or for a big crowd…make the whole cake recipe…you will then have 72 minis or 2 dozen regular sized cupcakes.
I totally recommend the mini’s for this…it’s a perfect bite…ok for me…two bites! …
Whatever way you plate them up…you are going to make everyone happy happy!
Bon Appetit my friends and sure hope you create this and enjoy! It is worth the extra little time…really it is and believe it or not…it is not overly sweet at all…try it…you’ll love it!
Andrea, your cupcakes look so good. It’s early and I haven’t ate breakfast, but I could really go for a cupcake or two!
Andrea, I almost broke my diet after drooling over your cupcakes. They look delicious!
Oh my what a treat!! Thanks for sharing!! Happy Monday!! xo Heather
These look amazing!
oh my YUM!!! Pack me up some, m’kay?