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Chocolate Cupcakes with Dulce de Leche Filling


Chocolate Cupcakes with Dulce de Leche Filling

Chocolate Dulce de Leche Cupcakes

Marian Blazes
Dress up ordinary chocolate cupcakes with a surprise filling of creamy dulce de leche and chocolate. Dulce de leche has a butterscotch caramel flavor that goes great with chocolate. It's easy to do and your cupcakes will get rave reviews. I like to frost these cupcakes with chocolate frosting, but you could also use more dulce de leche, or dulce de leche mixed with chocolate fudge.

Prep Time: 25 minutes

Cook Time: 25 minutes

Total Time: 50 minutes


  • 2/3 cups boiling water
  • 3/4 cup cocoa powder
  • 1 cup butter (2 sticks), softened
  • 1/2 cup light brown sugar
  • 1 cup sugar
  • 6 ounces semisweet chocolate chips
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 buttermilk
  • 1 tablespoon vanilla
  • 1 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 cup dulce de leche, homemade or storebought
  • 1 cup chocolate fudge sauce
  • 2 cups chocolate frosting of choice (see links to recipes below)


  1. Preheat oven to 400 degrees.

  2. In a standing mixer, cream the butter until fluffy. Add the sugars and mix well.

  3. Add the eggs one at a time and mix well.

  4. In a separate bowl, stir the boiling water into the cocoa powder until smooth. Add to the butter/sugar/egg mixture.

  5. In a separate bowl, stir the flour, baking soda, and baking powder together.

  6. Whisk the vanilla, sour cream, and buttermilk together.

  7. With the mixer on low speed, alternate adding the dry and liquid ingredients to the batter, and mix just until smooth.

  8. Line cupcake mold with paper liners, and fill each liner about 2/3 full. There should be enough batter for about 24 regular-sized cupcakes.

  9. Place cupcake in the oven, lowering the temperature to 350 degrees at the same time.

  10. Bake for about 20 minutes, until the cupcakes spring back slightly to the touch.

  11. Warm the dulce de leche and the chocolate fudge in the microwave for a few seconds, until soft. Whisk them together.

  12. Fill a pastry bag fitted with a 1/4 inch diameter round tip with the chocolate fudge/dulce de leche mixture.

  13. Poke the metal tip into the center of each cupcake, and squeeze about 1 tablespoon of the filling into the cupcake.

  14. Frost the cupcakes as desired.
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