devil’s food cupcakes with dulce de leche buttercream
A serious celebration calls for a serious dessert, and these devil’s food cupcakes with Dulce de Leche buttercream are the perfect way to honor the caramel lover in your life. Rich chocolate mini-cupcakes are filled with salted Dulce de Leche and topped with Dulce de Leche buttercream for one of the best flavor combinations I’ve ever tasted. Fortunately, the recipient (my dad!) agreed. Although his childhood birthday treat was angel food cake with chocolate buttercream, he deemed these cupcakes a new favorite.
Devil’s Food Cupcakes with Dulce de Leche Buttercream
1 1/2 cups boiling water
3/4 cup unsweetened cocoa
1 1/4 cups sugar
6 Tbsp unsalted butter, softened
1 tsp vanilla extract
2 large eggs
1 2/3 cups flour
1 tsp baking soda
3/4 tsp baking powder
1/4 tsp salt
2/3 cup Dulce de Leche
Dulce de Leche Buttercream
3/4 cup unsalted butter, at room temperature
1/2 tsp + pinch of coarse sea salt
2 1/4 cups powdered sugar
4 1/2 Tbsp Dulce de Leche
Preheat oven to 350°F and line a 12-cup mini muffin pan with baking cups. Whisk together boiling water and cocoa, then cool completely.
Beat sugar, butter, and vanilla extract in a large mixer bowl at medium speed until well blended (about 3 minutes). Add eggs and beat well. Whisk together flour, baking soda, baking powder, and salt in a medium bowl. Add half of flour mixture to sugar mixture and beat until just combined. Add cocoa mixture, then finish with remaining flour mixture.
Fill each baking cup with a slightly rounded tablespoon of batter, to about 1/4 inch below the top of the liner. Bake until a toothpick inserted in the center comes out clean, about 12 to 15 minutes. Cool the cupcakes for 2 minutes in the pan on a wire rack. Holding an edge of each liner, carefully lift the cupcakes from the pan and place them on the wire rack to cool completely.
Once the cupcakes have cooled, use a paring knife or pastry tip to make 1/2″ holes in the center of each. Place Dulce de Leche in a pastry bag or squeeze bottle and fill each cupcake. To make buttercream, beat butter and sea salt in a large mixer bowl on medium speed until light and fluffy. Reduce speed to low; add powdered sugar and beat until smooth. Add Dulce de Leche and beat on medium speed until airy.
Fit a pastry bag with a large French tip and pipe a spiral onto each cupcake (excellent video tutorial from Glorious Treats here). Store leftover cupcakes in an airtight container in the refrigerator up to 3 days. Bring to room temperature before serving.
Yield – 40 mini-cupcakes (serving size: 1 cupcake)
Calories – 147
Carbs – 22