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
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.
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.
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.
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!
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.