{"id":351486,"date":"2025-12-19T14:34:25","date_gmt":"2025-12-19T14:34:25","guid":{"rendered":"https:\/\/peraltafinancing.com\/recipes\/category-a-b\/baking-category-a-b\/chocolate-dulce-de-leche-cupcakes\/"},"modified":"2025-12-19T14:34:25","modified_gmt":"2025-12-19T14:34:25","slug":"chocolate-dulce-de-leche-cupcakes","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=351486","title":{"rendered":"Chocolate Dulce de Leche Cupcakes"},"content":{"rendered":"


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There are certain flavors that instantly feel like home to me \u2014 and for me, it\u2019s always been chocolate and dulce de leche. Growing up, this was my favorite combo: the rich, deep taste of chocolate balanced with the silky sweetness of dulce de leche. It\u2019s indulgent yet comforting, simple yet unforgettable. Every time I visit Peru, I make it a point to enjoy a slice of chocolate cake with dulce de leche at a restaurant or bakery. It\u2019s one of those traditions that never gets old, and it inspired me to bring those same flavors into cupcake form.<\/p>\n

These Chocolate Dulce de Leche Cupcakes with Donut Glaze<\/strong> bring all those flavors together in one perfect bite. The cake is soft, rich, and deeply chocolatey, filled with a silky surprise of dulce de leche, and topped with a shiny donut-style glaze that sets just like the ones on classic chocolate donuts. To make them extra festive, I added little pumpkin sprinkles on top \u2014 the cutest touch for Halloween or fall gatherings.<\/p>\n

I filmed the whole process so you can see exactly how they come together \u2014 you can find the video over on my Instagram @pastry_tales<\/a><\/p>\n

Now, let\u2019s start with the recipe!<\/p>\n

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Yield 12-14 regular size cupcakes<\/h3>\n

Ingredients<\/strong><\/h3>\n

For the Cupcakes:<\/strong><\/p>\n

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  • \n

    \u00be cup all-purpose flour<\/p>\n<\/li>\n

  • \n

    \u00bd cup unsweetened dark cocoa powder<\/p>\n<\/li>\n

  • \n

    \u00be tsp baking powder<\/p>\n<\/li>\n

  • \n

    \u00bd tsp baking soda<\/p>\n<\/li>\n

  • \n

    \u00bc tsp salt<\/p>\n<\/li>\n

  • \n

    2 large eggs (room temperature)<\/p>\n<\/li>\n

  • \n

    1 cup granulated sugar<\/p>\n<\/li>\n

  • \n

    \u2153 cup vegetable or canola oil<\/p>\n<\/li>\n

  • \n

    2 tsp vanilla extract<\/p>\n<\/li>\n

  • \n

    \u00bd cup milk (room temperature)<\/p>\n<\/li>\n

  • \n

    2 tbsp hot brewed coffee or espresso (optional, enhances chocolate flavor)<\/p>\n<\/li>\n<\/ul>\n

    For the Filling:<\/strong><\/p>\n

    For the Donut-Style Glaze:<\/strong><\/p>\n

    \"Chocolate<\/p>\n

    \n

    Instructions<\/strong><\/h3>\n

    1. Make the Cupcakes:<\/strong><\/p>\n

      \n
    1. \n

      Preheat oven to 350\u00b0F (180\u00b0C) and line a muffin pan with cupcake liners.<\/p>\n<\/li>\n

    2. \n

      In a bowl, sift together flour, cocoa, baking powder, baking soda, and salt. Set aside.<\/p>\n<\/li>\n

    3. \n

      In another bowl, whisk eggs and sugar until combined. Add oil and vanilla; mix well.<\/p>\n<\/li>\n

    4. \n

      Stir in milk, then gradually fold in dry ingredients until just combined.<\/p>\n<\/li>\n

    5. \n

      Stir in hot coffee if using \u2014 the batter will be thin, and that\u2019s perfect.<\/p>\n<\/li>\n

    6. \n

      Divide batter into liners about \u2154 full.<\/p>\n<\/li>\n

    7. \n

      Bake 18\u201320 minutes, or until a toothpick comes out clean. Cool completely.<\/p>\n<\/li>\n<\/ol>\n

      2. Fill with Dulce de Leche:<\/strong><\/p>\n

        \n
      1. \n

        Core the center of each cupcake using a corer, small knife, or piping tip.<\/p>\n<\/li>\n

      2. \n

        Trim any excess cake from the core so the top is level.<\/p>\n<\/li>\n

      3. \n

        Pipe in the dulce de leche until flush with the top.<\/p>\n<\/li>\n<\/ol>\n

        3. Make the Donut-Style Glaze:<\/strong><\/p>\n

          \n
        1. \n

          Sift powdered sugar and cocoa powder into a bowl.<\/p>\n<\/li>\n

        2. \n

          Add melted butter and hot water, 1 tbsp at a time, until pourable but not too runny.<\/p>\n<\/li>\n

        3. \n

          Stir in vanilla.<\/p>\n<\/li>\n

        4. \n

          Dip the top of each cupcake into the glaze. Tap off excess.<\/p>\n<\/li>\n

        5. \n

          Let the glaze set at room temperature until firm and shiny (about 15\u201320 minutes).<\/p>\n<\/li>\n<\/ol>\n

          Tips for Success<\/strong><\/h3>\n
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          • \n

            Keep the glaze thin for that classic \u201cdonut\u201d look.<\/p>\n<\/li>\n

          • \n

            Level cupcakes slightly before glazing for a smooth finish.<\/p>\n<\/li>\n

          • \n

            Optional: a tiny sprinkle of sea salt on top enhances the dulce de leche.<\/p>\n<\/li>\n<\/ul>\n

            These cupcakes are simple to make but feel like a special treat. Soft, chocolatey cake, sweet creamy filling, and shiny glaze \u2014 every bite is pure comfort. Enjoy!<\/p>\n<\/div>\n