Dulce de Leche Churro Cupcakes

Info

10 minutes prep16 minutes cook
Yields 18-20
Dessert
Cake

Equipment

  • Mixing bowls
  • Whisk
  • Cupcake pan
  • Cupcake paper liners
  • Cooling rack
  • Optional: Mixer, apple corer

Ingredients

  • 1 1/2 cup flour
  • 2 cup granulated sugar, separated into 1 1/2 cup and 1/2 cup
  • 2 tbsp cinnamon, separated into 1 tbsp and 1 tbsp
  • 1 1/2 tsp baking powder
  • 1/2 tsp each: baking soda, salt
  • 2 eggs
  • 2 tsp vanilla, really just measure with your heart
  • 1/2 cup each: buttermilk, sour cream
  • 1/3 cup vegetable oil
  • 1 jar Dulce de Leche1
  • 1 recipe of easy as fuck buttercream with 2 tsp of cinnamon
  • 3–4 churros, cut into 1" pieces

Directions

Steps

  1. Preheat oven to 350°F, and line cupcake pan with paper liners.
  2. In mixing bowl combine flour, 1 1/2 cup sugar, 1 tbsp cinnamon, baking powder, baking soda, and salt. Give it a quick whisk.
  3. In a separate mixing bowl combine eggs, vanilla, buttermilk, sour cream, and vegetable oil.
  4. Incorporate the wet ingredients to the dry and whisk together until well combined.
  5. Fill liners 1/2 way and bake for 14–18 minutes.
  6. While baking this is a good time to make the buttercream with 2 tsp cinnamon. Additionally in a small mixing bowl mix 1/2 cup sugar, and 1 tbsp cinnamon, set aside.
  7. While the cupcakes are still warm from the oven dunk tops of cupcakes in cinnamon sugar mixture, then set on a cooling rack until completely cooled.

Assembly

  1. Once the cupcakes are fully cooled, core the center of cupcake with apple corer,2 then push the center of cake to the bottom of the cupcake.
  2. Fill the center with dulce de leche.
  3. Pipe top with buttercream, leaving a space for the edges to peak through so the cinnamon sugar mixture is visible.
  4. Drizzle on any extra dulce de leche, and top with a piece of churro.

Notes

  1. If you can’t find dulce de leche you can make your own! Peel off the label of a sweetened condensed milk, place it into a deep pot and fill the pot with water. Bring it to a boil, then decrease the heat to low. Simmer for 1 1/2 hours. If the water gets below the cans, fill with more water. After the 1 1/2 hours, flip the can over and simmer for another 2 1/2–3 hours. The longer it simmers the thicker the sauce will be.
  2. If you don’t have an apple corer, run a butter knife about 1/2" through the cake, and cut in a circle, or a square. Whatever is clever.

Other dessert recipes:

Cheesecake with Graham Cracker Crust

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Easy as Fuck Buttercream

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