Dulce De Leche Chocolate Cupcakes Recipes

This cupcake recipe should be pretty to familiar to you by now. It’s a little riff off of my Greek Yogurt Chocolate Fudge Cupcakes, which are a riff off of my Super Decadent Chocolate Cupcakes. Little changes, but basically, the same base recipe. What can I say…? When you find a good – no no, GREAT – chocolate cupcake recipe, you’re set for life!

Ingredients
2 tablespoons canola oil
1 stick unsalted butter, melted and slightly cooled
1/2 cup semi-sweet chocolate chips
1/2 cup granulated sugar
1/2 cup light brown sugar
2 large eggs + 1 large egg yolk, at room temperature
1/2 teaspoon vanilla
3/4 cup + 3 tablespoons all-purpose flour, not packed
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup unsweetened cocoa powder
3/4 teaspoon salt
1/2 cup full fat sour cream
1/2 cup boiling water
1/2 cup dulce de leche
For the Dulce De Leche Chocolate Buttercream:
1 stick unsalted butter, VERY soft
3 cups confectioners sugar, sifted
3/4 cup unsweetened cocoa powder, sifted
3 tablespoons half and half, more if needed (one tablespoon at a time)
1 heaping tablespoon dulce de leche
1/2 teaspoon salt
Toppings:
Dulce de leche, for drizzling, optional
Flaky Sea Salt, optional

Instructions

For the cupcakes:

• Preheat the oven to 350 degrees (F). Line a 12-cup cupcake/muffin tin with cupcake liners and lightly spray the liners with non-stick spray (optional, but it does help them peel right off).
• Melt the oil, butter,and chocolate together in the microwave, heating in 30 second increments, and stirring between increments each time. You may also melt the oil, butter, and chocolate over very low heat on the stovetop, but I find the microwave option to be much easier. Whisk mixture until completely smooth; set aside to cool.
• For full instructions please see : bakerbynature.com