Caramel Latte Cupcakes with Dulce de Leche
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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 caramel latte cupcakes with dulce de leche that make a decadent dessert treat. (I can barely resist eating them for breakfast, too, but don't tell!)
Caramel Latte Cupcakes Recipe
- 1 boxed yellow cake mix and any ingredients listed on the box
- 1 tsp plus 3 tbsp instant espresso 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 and coffee beans for garnish, optional
Prepare the boxed cake batter according to the directions, then stir in 1 tsp of instant espresso. Pour the batter into cupcake liners, filling only halfway. Bake per package directions. While they bake, create filling by whisking together the entire can of dulce de leche, 3 tbsp instant espresso, and 1/2 cup hot water until smooth.
When cupcakes are cool, cut a cavity in the middle and fill with caramel sauce, allowing to overflow onto top of cupcake. Chill cupcakes for 2 hours. Whip cream, sugar, and vanilla in mixer until thick, then pipe onto cupcakes. Garnish with sprinkle of cocoa and a few coffee beans.
Prepare the boxed cake batter according to the package directions, and then stir in 1 teaspoon of instant espresso.
Pour the batter into muffin tin lined with cupcake liners, taking care to only fill each one halfway. You want to save plenty of room for the caramel filling to come! Bake the cupcakes per package directions.
While the cupcakes are cooling, prepare the filling. Scoop an entire can of dulce de leche into a bowl. Add 3 tbsp instant coffee granules and 1/2 cup hot water.
Whisk until smooth and creamy.
When the cupcakes are cool, use a knife to cut out a cavity in the middle of each one, to make room for the filling.
Spoon the filling into the hole and allow it to flow 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 into a disposable icing bag fitted with a 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 and garnish with a few coffee beans.
Store cupcakes in the refrigerator until ready to serve. 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:
YUM!
THESE LOOK VERY GOOD..... SO SINCE YOU USE WHIPPING CREAM FOR THE FROSTING DOES THAT MEAN THEY HAVE TO BE REFRIGERATED AT ALL TIMES?
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 :)
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?
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?
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...
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!