This is my first official cupcake post, and I am super excited! There will be many more to come! I've had the idea of this cupcake on my mind for quite some time now. I knew I wanted to make a chocolate cupcake with espresso buttercream. And I've been wanting to try out the crockpot method for turning a can of sweetened condensed milk into dulce de leche. So, I decided to use it for the filling and drizzling on top! They turned out pretty amazing. My whole family raved about them; saying that they were the best cupcakes I've made so far. I must agree. I hope you will fall in love with them too!
Chocolate Cupcakes (makes 12 cupcakes)
Recipe adapted from Hershey's Kitchens
6 tbsp cocoa powder
3/4 c sugar
3/4 c + 2 tbsp all-purpose flour
3/4 tsp baking powder
3/4 tsp baking soda
1/2 tsp salt
4 tbsp butter (1/2 stick), melted and cooled
1/2 c milk, room temperature
1 large egg, room temperature and lightly beaten
1 1/2 tsp vanilla extract
1/2 c boiling water
Preheat oven to 350˚ F.
Combine cocoa powder, sugar, flour, baking powder, baking soda and salt. Whisk to combine.
Add butter, milk, egg and vanilla. Mix at medium speed for 2 minutes.
Add boiling water and beat to combine.
* Batter will be thin.
Evenly divide the batter into each cupcake tin and bake for 18-20 minutes.
Let cool before assembly.
Dulce de Leche
1 can of sweetened condensed milk (whichever brand you want)
Remove the label.
Place in crockpot.
Fill the crockpot up with water, making SURE the water goes over the top of the can.
It will explode if you don't cover the can with water.
Put the lid on the crockpot and turn it on low.
Leave it for 8 hours to cook. (I did mine overnight. Put it in at 11:30pm, woke up at 7:30am and took it out.)
When it's done, remove the can out of the water with tongs and place it on a towel on the counter.
DO NOT open until the can is cool. (A few hours.)
When you do open it, prepare yourself for amazing caramely deliciousness!!!
Espresso Buttercream
My recipe
1 1/2 sticks of unsalted butter, room temp
1 lb powdered sugar (half of the 2 lb bag)
1 1/2 tsp vanilla extract
2-3 tbsp VERY strong brewed coffee (or instant coffee), cooled completely!
Whip the butter in a stand mixer on medium-high speed for 5 minutes until fluffy.
Reduce speed, slowly add powdered sugar.
Mix well!
Combine the coffee and vanilla extract together.
Add the mixture to the icing, mix well.
Whip for at least 2 minutes, stopping to scrape the bowl with a rubber spatula at least once.
Now, taste it! If it's not strong enough for you, add some more coffee one tablespoon at a time. You can't go wrong with this espresso buttercream! It tastes amazing!!!
Assembly
Using a small knife, cut cores out of each cupcake (not too deep!). Set aside cores.
Put some of that amazing dulce de leche in a zip lock bag, cut the corner off, and squish some into each cupcake. Return the cores to the cupcakes. Pipe some espresso buttercream on to each cupcake, then drizzle some dulce de leche onto each one.
1 1/2 sticks of unsalted butter, room temp
1 lb powdered sugar (half of the 2 lb bag)
1 1/2 tsp vanilla extract
2-3 tbsp VERY strong brewed coffee (or instant coffee), cooled completely!
Whip the butter in a stand mixer on medium-high speed for 5 minutes until fluffy.
Reduce speed, slowly add powdered sugar.
Mix well!
Combine the coffee and vanilla extract together.
Add the mixture to the icing, mix well.
Whip for at least 2 minutes, stopping to scrape the bowl with a rubber spatula at least once.
Now, taste it! If it's not strong enough for you, add some more coffee one tablespoon at a time. You can't go wrong with this espresso buttercream! It tastes amazing!!!
Assembly
Using a small knife, cut cores out of each cupcake (not too deep!). Set aside cores.
Put some of that amazing dulce de leche in a zip lock bag, cut the corner off, and squish some into each cupcake. Return the cores to the cupcakes. Pipe some espresso buttercream on to each cupcake, then drizzle some dulce de leche onto each one.
And you are done! Enjoy and savor each lovely bite!
Jamie Lynn Lynch
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