Mexican Chocolate Cupcakes with Dulce de Leche Frosting

Mexican Chocolate Cupcakes with Dulce de Leche Frosting requires around 26 minutes from start to finish. This recipe serves 24 and costs 51 cents per serving. One portion of this dish contains about 3g of protein, 12g of fat, and a total of 225 calories. This recipe is typical of American cuisine. This recipe from Bake or Break has 1339 fans. A mixture of milk, salt, unsalted butter, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a lacto ovo vegetarian diet. Overall, this recipe earns a not so super spoonacular score of 18%. If you like this recipe, take a look at these similar recipes: Chocolate Cupcakes with Dulce de Leche Frosting, Chocolate-Bacon Cupcakes with Dulce De Leche Frosting, and Dulce de Leche Banana Cupcakes with Chocolate Frosting.

Servings: 24

Cooking duration: 26 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the cupcakes:Preheat oven to 350. Grease or line 24 cups of standard muffin tins.Whisk together flour, baking powder, salt, cinnamon, and cocoa powder. Set aside.Beat butter, sugar, and brown sugar until fluffy. Add eggs, one at a time, beating well after each addition. Mix in vanilla.Add flour mixture gradually, alternating with milk. Begin and end with flour mixture.Transfer batter to prepared pans, filling muffin cups about 2/3 full. Bake 22-26 minutes, or until a pick inserted into the center comes out clean.Cool for about 10 minutes in pans on wire racks. Then, remove from pans to cool completely on wire racks.To make the frosting:Beat cream cheese and dulce de leche until well-blended. Mix in vanilla and salt, beating until combined.Frost cooled cupcakes. Store frosted cupcakes in refrigerator. Set out cupcakes for about an hour before serving to bring to room temperature.

 

Step by step:

1. To make the cupcakes:Preheat oven to 35

2. Grease or line 24 cups of standard muffin tins.

3. Whisk together flour, baking powder, salt, cinnamon, and cocoa powder. Set aside.Beat butter, sugar, and brown sugar until fluffy.

4. Add eggs, one at a time, beating well after each addition.

5. Mix in vanilla.

6. Add flour mixture gradually, alternating with milk. Begin and end with flour mixture.

7. Transfer batter to prepared pans, filling muffin cups about 2/3 full.

8. Bake 22-26 minutes, or until a pick inserted into the center comes out clean.Cool for about 10 minutes in pans on wire racks. Then, remove from pans to cool completely on wire racks.To make the frosting:Beat cream cheese and dulce de leche until well-blended.

9. Mix in vanilla and salt, beating until combined.Frost cooled cupcakes. Store frosted cupcakes in refrigerator. Set out cupcakes for about an hour before serving to bring to room temperature.

Nutrition Information:

covered percent of daily need