Mexican Chocolate Cupcakes with Dulce de Leche Frosting

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.

Mexican Chocolate Cupcakes with Dulce de Leche Frosting | Bake or Break

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

Mexican Chocolate Cupcakes with Dulce de Leche Frosting

Cook Time 26 minutes
Total Time 26 minutes
Mexican Chocolate Cupcakes with Dulce de Leche Frosting

Ingredients

For the cupcakes:

  • 2 cups (240g) all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 1/2 cup (42g) unsweetened cocoa powder, sifted
  • 1 cup (226g) unsalted butter, softened
  • 1 & 1/2 cups (300g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup (236ml) milk

For the frosting:

  • 8 ounces (227g) cream cheese, softened
  • 1 & 1/4 cups (about 13 ounces/368g) dulce de leche
  • 2 teaspoons vanilla extract
  • pinch of salt

Instructions

To make the cupcakes:

  1. Preheat oven to 350°F. Grease or line 24 cups of standard muffin tins.
  2. Whisk together the flour, baking powder, salt, cinnamon, and cocoa powder. Set aside.
  3. Using an electric mixer on medium speed, beat the butter, sugar, and brown sugar until fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the vanilla.
  4. Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the milk.
  5. Transfer the batter to the prepared pans, filling the muffin cups about 2/3 full.
  6. Bake 22-26 minutes, or until a pick inserted into the center comes out clean.
  7. Cool for about 10 minutes in pans on wire racks. Then, remove the cupcakes from the pans to cool completely on wire racks.

To make the frosting:

  1. Using an electric mixer on medium speed, beat the cream cheese and dulce de leche until well-blended. Mix in the vanilla and salt, beating until combined.
  2. Frost the cooled cupcakes.

Notes

Store the frosted cupcakes in the refrigerator. Set out the cupcakes for about an hour before serving to bring to room temperature.

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