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.
Yield: 24 standard-size cupcakes
Cook Time: 26 minutes
For the cupcakes:
- 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
For the frosting:
- 8 ounces cream cheese, softened
- 1 & 1/4 cups (about 13 ounces) prepared dulce de leche
- 2 teaspoons vanilla extract
- pinch of salt
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.