Hello friends! Today we will make these Salted Dulce de Leche Cupcakes! They were first published on my book Fantastic Filled Cupcakes, which can be found on Amazon, and many other places that sell books!
Chocolate Cupcakes, filled with Dulce de Leche, and frosted with a Salted Dulce de Leche Cream Cheese Frosting! What else could you ask for?
Make sure to watch the video on this page or on YouTube, showing you exactly how to make these delicious Salted Dulce de Leche Cupcakes.
They are super easy to come together, and you will love them. These Salted Dulce de Leche Cupcakes are fluffy, rich, indulgent, and amazing!
I have a lot of posts about how to make your own Dulce de Leche, or how to find the best Dulce de Leche to purchase for recipes.
Please read my Dulce de Leche Guide, which is a very comprehensive guide with all the information you need to know about Dulce de Leche, making it, buying it, etc.
My favorite way to make dulce de leche is using the pressure cooker.
A while ago I did a poll on my Instagram stories about which recipe from the book you’d like to see on my blog, and these Salted Dulce de Leche Cupcakes were second in place on the voting, right after the Lemon Poppy Seed Cupcakes, also found in the book.
I am not sharing the Lemon Poppy Seed Cupcakes recipe at the moment because we are currently using this recipe as the monthly challenge for the Bakebook Club by How to Cake it, which is featuring my book this month.
If you are interested in the book, you can read more about it here.
Fantastic Filled Cupcakes is the baking book you need in your kitchen! There’s a cupcake for every taste and occasion! From seasonal options found in Fall Vibes and Fruity Summer Treats chapters, to cupcakes that are timeless, filled with chocolate, cookies, caramel, fudge, found in the chapters Chocolate Lovers, Cookie Monster, Caramel Lovers, and Fudge it up! And how about making cupcakes for brunch? I’ve got you covered with the cupcake flavors on the Tea Time chapter!
You can find the book on Amazon.
Thank you so much for reading, I hope you enjoy today’s recipe!
And also thank you for all the support I’ve received with my book so far!!
Salted Dulce de Leche Cupcakes
- 1 1/2 cups all-purpose flour 190 grams
- 1/4 cup unsweetened cocoa powder 31 grams
- 1 tsp espresso powder
- 1 tsp baking soda
- 3/4 tsp baking powder
- 1/2 tsp fine sea salt
- 1/2 cup canola oil 120 ml
- 1 cup granulated sugar 200 grams
- 1 cup brewed coffee* 240 ml
- 1 tbsp white vinegar
- 2 tsp vanilla extract
Dulce de Leche Filling
- 1/2 cup dulce de leche see notes
Salted Dulce de Leche Cream Cheese Frosting
- 1/2 cup cream cheese, room temperature 113 grams
- 3/4 cup unsalted butter, room temperature 170 grams
- 1/2 cup dulce de leche 150 grams
- 4 cups powdered sugar 500 grams
- 1/2 tsp vanilla extract
- 1/2 tsp salt plus more coarse salt for the top
- Pre-heat oven to 350ºF (177ºC) and line 14 cupcake tins with cupcake liners.
- Sift the flour, cocoa powder, baking soda, baking powder, espresso powder, and salt together in a large bowl, and set aside. In another bowl, mix the oil, sugar, coffee, vinegar, and vanilla together.
- Pour the dry sifted ingredients over the wet ingredients and whisk briefly, until incorporated. Be careful not to over mix. As soon as you see no more streaks of dry mixture, stop whisking. Over mixing the batter may result in tough and dry cupcakes.
- Distribute the batter evenly between the cupcake pans, filling about 2/3 of the way.
- Bake the cupcakes for about 18 minutes. Start checking if the cupcakes are baked at the 15 minute mark, and keep baking and checking as necessary.
- To see if the cupcakes are ready, gently press with your finger on top of the cupcakes, and if they spring right back, that means they are done baking.
- Let the cupcakes cool down before filling and frosting.
Salted Dulce de Leche Cream Cheese Frosting
- To make the Salted Dulce de Leche Cream Cheese Frosting, start by beating the cream cheese and butter together with an electric mixer, at medium-high speed, for 4 minutes, until fluffy and creamy. Add the dulce de leche to the bowl and beat for 30 seconds to combine.
- Scrape the sides of the bowl to make sure everything is getting incorporated together.
- With the mixer off, add the powdered sugar to the bowl and mix on low until the powdered sugar is incorporated. If the buttercream is too dry, add one or two teaspoons of milk or water to help combine the ingredients together. Once the sugar has been incorporated, raise the speed to medium-high and cream for another minute. Add the vanilla extract, the salt, and mix until combined. If the buttercream is too runny, add some more sifted powdered sugar to the mixture, and if the buttercream is too dry, add a teaspoon or so of milk or water until you achieve the desired consistency.
- To assemble the cupcakes, use a spoon to remove the center of each cupcake. Use a piping bag or a spoon to fill the cupcakes with the Dulce de Leche.
- Place the Salted Dulce de Leche Cream Cheese Frosting in a piping bag fitted with the piping tip of choice. Pipe the frosting on top of the cupcakes, and top with some more coarse salt.
- These cupcakes will store well in the fridge for up to 4 days, covered.