Dulche de Leche filled Buttermilk Cupcakes with Dulce de Leche Cream Cheese Frosting topped with Pink sea salt and Ganache

I was cruising Pinterest a while back and found

Stuffed Dulce de Leche Cupcakes with Salted Milk Chocolate

Image from The Cottage Market

I knew right off I had to make these so I took a trip over to The Cottage Market.  Since I started making cupcakes I have discovered a few things, I don't like confectioners sugar frosting, and I have discovered the secret behind the best Ganace ever.  So I made a few changes. 

 



 

My cupcakes didn't turn out nearly as pretty as hers, but I wasn't given a chance by my family to get any other photos but this one.  Guess that means they are good. 

 

The cake recipe that The Cottage market shared was from Smitten Kitchen and it was very similar to my Buttermilk Cake recipe, except she uses all cake flour.  I love my Buttermilk Cake recipe but decided to change it a bit and did use some cake flour.  It was a good change.

 



Image from the Smitten kitchen

 

Ingredients

 

Cupcake

3 cups flour

1 cup cake flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

2 sticks (1 Cup) unsalted butter at room temperature

2 cups sugar

2 teaspoons pure vanilla extract

4 large eggs at room temperature

2 cups buttermilk at room temperature

 

Filling

1 can sweetened condensed milk

 

Frosting

8 oz cream cheese room temperature

1/2 cup prepared dulche de leche (recipe to follow)

1/2 cup butter room temperature

1 1/2 cup sugar

1/3 cup flour

1 1/2 cup whole milk

1/3 cup heavy cream

1 teaspoon vanilla extracts

 

Topping

3 tablespoons corn syrup

6 ounces heavy cream

12 ounces dark chocolate, chopped into small pieces

1/2 teaspoon vanilla extract

Pink Himalayan Sea Salt (or any salt you want)

 

Preparation

 

Filling

Dulce de Leche

- Remove paper from the can of sweetened condensed milk a put in a large pot filled with water.  Boil for about 3 hours (not a roaring boil, but nice and hot)

- Let cool

-  This step can be done days in advance.

 

Cupcakes

-Preheat oven to 350 degrees Fahrenheit

-  Grease or line cupcake tins

- In a mixer, cream butter and sugar together until light and fluffy

-  Add eggs one at a time until yellow disappears

-in a separate bowl sift together all dry ingredients

-  Alternate adding dry ingredients with buttermilk into the butter and sugar mixture starting and ending with dry ingredients.

-  Add vanilla

-  Bake 25 to 30 minutes

-  Allow to cool

-  Fill cupcakes with prepared filling by cutting out a plug or piping into the cupcake

 

Frosting

-  In a saucepan whisk flour and sugar together

-  add milk and cream

-  Cook over medium heat until boils and thickens (about 12 minutes)

-  Transfer to a mixing bowl and beat on high until cool (about 10 minutes)

-  Turn mixer to low and add cream cheese and butter a little at a time

-  Add prepared Dulce de Leche and vanilla

-  turn mixer up and bead until light and fluffy

 

Topping

-  In a small saucepan combine the syrup and the heavy cream

-  Bring to a boil

-  Remove from heat

-  Add chocolate, let melt

-  Stir

-  Add vanilla

- Dollop onto cupcakes and then sprinkle with salt

 

 

Image from The Cottage Market

 I hope you enjoy the changes I made.  I had fun experimenting and eating these.