Dulce Le Leche Cupcakes

​I was recently trying to come up with a dessert for a Mexican dinner party. The only desserts that were coming to my mind were churros and flan so I headed to my computer to do some research on Mexican desserts. I was opened up to a whole new world of taste sensations. The one thing that I saw over and over again was dulce le leche cupcakes. I was intrigued my the thick, caramel dulce le leche sauce that was used in all sorts of Mexican delicacies. I experimented with making my own dulce le leche out of a can of condensed milk last year for my samoa cake but I undercooked it.  I was anxious to try out a new dulce le leche recipe. I found this recipe for dulce le leche peanut butter cupcakes on tracy'sculinaryadventures.com. It was exactly the recipe that I was looking for - the perfect ending to a Mexican themed dinner. 

​Devil's Food Cupcakes 
Makes about 28 cupcakes
3/4 cup unsweetened Dutch-process cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/4 teaspoons kosher salt
1 1/2 cups (3 sticks) unsalted butter
2 1/4 cups sugar
4 large eggs, at room temperature
4 teaspoons vanilla extract
1 cup sour cream, at room temperature

Whisk the cocoa powder and water together in a small bowl then set aside.

Whisk the flour, baking soda, baking powder and kosher salt together.

​Add the butter and sugar to a medium saucepan. Set over medium heat and cook, stirring occasionally, until the butter is melted.

​Pour the butter/sugar mixture into the bowl of a stand mixer fitted with the paddle attachment and beat on medium-low speed for 4-5 minutes, or until the mixture is cooled.

Mix in the eggs, one at a time, scraping down the sides of the bowl as needed and beating well after each addition.

​Add the vanilla, then the cocoa mixture and beat to incorporate.

​With the mixer on low, alternately add the dry ingredients (in 2 additions) with the sour cream (in 1), beating until just combined. 

Divide the batter between the prepared cupcake liners, filling them about 2/3-3/4 full.

​Bake for 18-20 minutes, or until the cupcakes spring back when lightly pressed and a toothpick inserted in the center comes out clean. 

​Transfer the pans to wire racks and let the cupcakes cool for about 5 minutes before removing them to the racks to cool completely. 

Peanut Butter Dulce de Leche Filling
1 cup dulce de leche 
2/3 cup creamy peanut butter
1/4 - 1/3 cup heavy cream (depending on how thick you want your filling)

​Combine the dulce de leche, peanut butter and 1/4 cup heavy cream in a small saucepan.  Set over medium-low heat and warm, whisking frequently, until the ingredients are combined and the filling is smooth. If the filling is too thick, add additional cream to the pan and whisk to incorporate. The filling will thicken as it cools so keep that in mind.

​Use a small paring knife to cut a cone-shaped piece from the center of each cupcake. Fill the hole with the peanut butter dulce de leche.

Peanut Butter Icing
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream

​Add the confectioners' sugar, peanut butter, butter, vanilla and salt to the bowl of a stand mixer fitted with the paddle attachment.

​Beat on medium-low speed until creamy. Scrape down the sides of the bowl, then add the heavy cream and beat the icing on high speed until it is light and fluffy.  Transfer the frosting to a pastry bag fitted with a tip. Pipe frosting into a swirl on each cupcake then garnish with chopped peanut butter 
cups, if desired.

​What kind of dessert do you serve at your Mexican dinner party? 

Send me your recipes.
Ciao!

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