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Mexican Chocolate Cupcakes with Dulce de Leche Frosting | URBAN BAKES

Mexican Chocolate Cupcakes with Dulce de Leche Frosting


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  • Author: URBAN BAKES
  • Total Time: 1 hour 30 minutes
  • Yield: 18 1x
  • Diet: Vegetarian

Description

Sweet and Spicy as a dessert, has never tasted so good!

Soft and tender Mexican Chocolate Cupcakes are filled with a Dulce de Leche Sauce and topped with a spread of Whipped Dulce de Leche Frosting giving enough sweetness to brace the mild kick of Cayenne Pepper.


Ingredients

Scale

MEXICAN CHOCOLATE CUPCAKES

  • 1 1/2 (180 grams) cups all-purpose flour
  • 1/2 cup (40 grams) unsweetened cocoa powder
  • 1 1/2 teaspoons (4 grams) ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 large eggs (100 grams)
  • 1 cup plus 2 tablespoons (224 grams) granulated sugar
  • 3/4 cup (180 grams) sour cream
  • 1/2 cup (112 grams) vegetable oil
  • 1 teaspoon (5 grams) Mexican vanilla extract
  • 1/2 cup (120 grams) milk

DULCE DE LECHE FROSTING

  • 1/2 cup (113 grams) unsalted butter, softened
  • 3 to 4 cups (345 to 460 grams) powdered sugar
  • 1 (13.4 oz.) can (380 grams) dulce de leche
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon salt
  • 1/4 cup (60 grams) heavy cream

OTHER

  • cinnamon sugar
  • cinnamon sticks (optional)

 


Instructions

  1. CUPCAKES: Heat oven to 350°F (175°C).  Line 18 cupcake wells with a cupcake liner; set aside.
  2. In a medium bowl, whisk together flour, cocoa, cinnamon, baking soda, nutmeg, cayenne pepper, salt and baking powder; Set aside. 
  3. In a bowl of a stand mixer, using the whisk attachment on high speed, beat eggs for 2 minutes or until frothy.  Gradually add sugar and continue to beat until light in color and fluffy.  Add sour cream, oil and vanilla and continue to beat until just combined.  
  4. Fold the flour mixture into the egg mixture in batches alternating with milk, beginning and ending with the flour mixture.  Pour about 1/4 cup of batter into each cupcake liner; about 3/4 full.
  5. Bake for 15 to 18 minutes, rotating pans about halfway through baking.  Cupcakes are ready when a wooden toothpick inserted in the center comes out dry with just a few crumbs.  Allow cupcakes to cool on a wire rack to room temperature before frosting.
  6. FILLING: Place 6 tablespoons of dulce de leche into a small bowl. Using a small cupcake corer or knife, remove the center of each cupcake. Fill the empty center with up to 1 teaspoon of dulce de leche.   
  7. FROSTING:  In a bowl of a stand mixer, using the paddle attachment on medium speed, beat butter and 3 cups of powdered sugar until light and fluffy.  Gradually increase speed to high to create a smooth buttercream.  Add 2 tablespoons (39 grams) of dulce de leche, cinnamon and salt, continue to beat until smooth.  Add heavy cream and continue to beat until a spreadable consistency is achieved.  If the frosting is too thick, add more dulce de leche 1 tablespoon at a time.  If the frosting is too thin, add more powdered sugar 1/4 cup at a time.  
  8. Place a dollop of frosting onto the top of each cupcake. Using the back of the spoon, press into the center of the dollop applying light pressure and turn the cupcake in one direction.  Quickly release the spoon up to create a tip of the frosting.  If a cleaner edge is needed, use a butterknife or angled spatula and run it along the edge.  Sprinkle with cinnamon sugar and for decoration, top with a small cinnamon stick.
  • Prep Time: 25 minutes
  • Cook Time: 17 minutes
  • Category: Cupcakes

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