Chica and Jo
...simplifying life
Chica and Jo
...simplifying life
Chica and Jo



Dulce de leche latte cupcakes

by: Chica

I think my favorite flavor in the world is caramel, and nothing epitomizes caramel like rich and luscious dulce de leche. Combine that with coffee and whipped cream, and you’ve got my favorite type of latte. Now just imagine how great those flavors taste in a cupcake!

Here’s my recipe for dulce de leche latte cupcakes that make a decadent dessert treat. (I can barely resist eating them for breakfast, too, but don’t tell!)


  • 1 boxed yellow cake mix and any ingredients listed on the box
  • 1 tsp plus 3 tbsp instant coffee granules
  • 1 can (13.4oz) of dulce de leche
  • 1/2 cup hot water
  • 1 cup whipping cream
  • 1/4 cup powdered sugar
  • 1/2 tsp vanilla extract
  • cocoa for dusting

dulce de leche latte cupcakesDirections

Prepare the boxed cake batter according to the directions, but before adding the water to the mix, dissolve 1 tsp of instant coffee into it. Pour the batter into a cupcake pan lined with paper liners. It is very important that you only fill the cups halfway — you do not want the baked cupcake to be taller than the liner, or else the filling won’t fit inside later. Bake the cupcakes per package directions (usually 350F for 18-20 minutes).

While the cupcakes are cooling, prepare the filling. Scoop entire can of dulce de leche into a bowl. Add 3 tbsp instant coffee granules and 1/2 cup hot water and whisk until smooth.

dulce de leche latte cupcakesdulce de leche latte cupcakes

By this time, the cupcakes should be cool. Use the handle of a wooden spoon (or your finger) to poke a hole in the middle of each cupcake. Pour the filling into the hole and over the entire top of the cupcake. Put as much in as you can fit without spilling over the edge of the liner.

dulce de leche latte cupcakesdulce de leche latte cupcakes

Cover the cupcakes loosely with plastic wrap and place in the fridge for 2 hours.

For the simple and light frosting, mix whipping cream, powdered sugar, and vanilla with the whisk attachment on your mixer until stiff peaks form.

dulce de leche latte cupcakesdulce de leche latte cupcakes

Put whipped cream into a disposable icing bag equipped with a very large star tip. Pipe generous swirls of cream on each cupcake.

For a finishing touch, sprinkle the top of each cupcake lightly with some cocoa powder. So pretty!

dulce de leche latte cupcakesdulce de leche latte cupcakes

Store cupcakes in the refrigerator. For best results, let them sit overnight before eating, so that the flavors in the filling have a chance to work into the cake.

7 comments so far:

  • 1
    Kim 02/24/2009 at 1:58 pm


  • 2
    Lu 04/01/2009 at 6:28 pm


  • 3
    Chica 04/01/2009 at 6:37 pm

    Hi Lu! Yes, these need to be stored in the refrigerator, but you could leave them out for maybe an hour if you need to for a party. They actually taste really great cold :)

  • 4
    Eve 05/05/2010 at 1:11 am

    I put the Dulce de Leche in a bowl added 3 tbsp of instant coffee granules and 1/2 cup hot water and whisk until smooth it came out very watery, what went wrong or is this how it should be once I insert into the whole of the cupcake?

  • 5
    Chica 05/05/2010 at 7:50 am

    Hi Eve. My dulce de leche mixture was quite thin — thin enough to pour — but I don’t know that I would call it “watery”. See the photo I included above and see if that looks like yours. If yours is too watery, perhaps the dulce de leche you used was thinner to start out? Did you use the stuff in a can, or something in a squirt bottle?

  • 6
    Meg Tillah 07/01/2011 at 6:35 am

    Hi i can’t seem to find a can of dulce de leche here in Riyadh, may i know any substitute for..i do have hershey’s caramel syrup here on hand…my hubby’s fave is Dulce de leche even in starbucks…so im really urged to make these yummy cupcakes…

  • 7
    Chica 07/01/2011 at 7:20 am

    Meg, you can actually make dulce de leche at home, and it’s very easy!

    Place an UNOPENED can of sweetened, condensed milk into a saucepan and cover it with water. Boil for 2-3 hours, taking care to keep the can covered with water at all times. Cool COMPLETELY before opening can.

    Please be VERY careful when doing this and keep a very careful eye on the can as it cooks. If the water runs low or if you have a can with a weak seam or hole, it can possibly burst. Hot caramel is not something you want on you, trust me!

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