Mexican Chocolate Cupcakes with Dulce De Leche Fronting
May 22, 2022 19:38:40 GMT -5
Post by Shoshanna on May 22, 2022 19:38:40 GMT -5
MEXICAN CHOCOLATE CUPCAKES WITH DULCE DE LECHE FROSTING
yield 24 STANDARD-SIZE CUPCAKES
prep time 20 MINUTES
cook time 26 MINUTES
total time 46 MINUTES
INGREDIENTS
FOR THE CUPCAKES:
2 cups (240g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground 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, at room temperature
1 & 1/4 cups (about 13 ounces/368g) dulce de leche
2 teaspoons vanilla extract
pinch of salt
INSTRUCTIONS
TO MAKE THE CUPCAKES:
Preheat oven to 350°F. 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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yield 24 STANDARD-SIZE CUPCAKES
prep time 20 MINUTES
cook time 26 MINUTES
total time 46 MINUTES
INGREDIENTS
FOR THE CUPCAKES:
2 cups (240g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground 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, at room temperature
1 & 1/4 cups (about 13 ounces/368g) dulce de leche
2 teaspoons vanilla extract
pinch of salt
INSTRUCTIONS
TO MAKE THE CUPCAKES:
Preheat oven to 350°F. 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.
link
