Get the Recipe:
Mexican Chocolate Cupcakes with Dulce de Leche Frosting
Mexican Chocolate Cupcakes with Dulce de Leche Frosting combine the great flavors of chocolate, cinnamon, and dulce de leche for a fantastically delicious dessert!
Ingredients
For the cupcakes:
- 2 cups (240 g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 cup (42 g) unsweetened cocoa powder, sifted
- 1 cup (226 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 1/2 cup (100 g) firmly packed light brown sugar
- 3 large eggs
- 1 tablespoon (15 ml) vanilla extract
- 1 cup (240 ml) milk
For the frosting:
- 8 ounces (226 g) cream cheese, at room temperature
- 1 1/4 cups (368 g) dulce de leche
- 2 teaspoons vanilla extract
- pinch salt
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Instructions
To make the cupcakes:
- Preheat oven to 350°F (175°C). Grease or line 24 cups of standard muffin tins.
- Whisk together the flour, baking powder, salt, cinnamon, and cocoa powder. Set aside.
- 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.
- Reduce mixer speed to low. Add the flour mixture in three portions, alternating with two portions of the milk.
- Transfer the batter to the prepared pans, filling the muffin cups about 2/3 to 3/4 full. (A 3-tablespoon scoop works well for portioning.)
- 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 the cupcakes from the pans to cool completely on wire racks.
To make the frosting:
- 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.
- 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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