dulce de leche cupcakes

Dulce de leche is heaven.  A thick milk based caramel sauce or spread that is beyond delicious.   I love caramel, caramel candies, caramel apples, caramel sauce, caramel corn.  You get the point.  Brad likes chocolate.  Chocolate chip cookies, brownies, chocolate bars.  For Brad's surprise party it was so obvious what I had to make.  Dulce de leche cupcakes.  I was the one organizing, inviting, planning, and setting up so, I should at least get rewarded for all of this hard work ... right?!?  When I spooned a huge scoop of the frosting into my mouth I was completely convinced that I had made the right decision.  The frosting is insane and paired with the dense cupcake base it is so good that you have to eat not just one two.  Even though these were not chocolate Brad truly loved them.  My only issue was the recipe makes 24 but, only 22 went into the oven and only 20 showed up for the party.  Oops!

dulce de leche cupcakes

source: joy the baker adapted from the Gourmet cookbook

For the Cupcakes:

3 cups all-purpose flour

1/4 cup cornstarch

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

3/4 cup (1 1/2 sticks) unsalted butter, softened

1 cup brown sugar

1/2 cup granulated sugar

1 teaspoon pure vanilla extract

3 large eggs

1 1/2 cup buttermilk

For the Frosting:

1/2 cup (1 stick) unsalted butter, softened

8 ounces cream cheese, softened

3/4 cup dulce de leche, plus more for drizzling

1/4 teaspoon salt

2 to 3 cups powdered sugar

Place racks in the center and upper third of the oven and preheat to 350 degrees F.  Line two cupcake pans with paper or foil liners.  Set aside.

In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda and salt. Set aside.

In the bowl of an electric stand mixer fitted with a paddle attachment, add butter and sugars. Beat on medium speed until fluffy and pale brown, about 3 minutes.   Stop the mixer, scrape down the sides of the bowl and add one egg.  Beat on medium for one minute.  Add the remaining eggs, one at a time, beating for one minute between each addition.  Stop the bowl and scrape down the sides as necessary. Beat in vanilla extract.

Add half of the flour mixture to the egg and butter mixture.  Beat on low speed and slowly drizzle in the buttermilk.  Beat until just incorporated.  Stop the mixer, scrape down the bowl and add the rest of the dry ingredients.  Beat on low speed until just incorporated.  Remove the bowl from the stand mixer and finish incorporating with a spatula.  Try not to over mix the mixture.

Divide the batter between the prepared cupcake pans, filling each liner about two thirds full. Bake for 18 to 20 minutes or until a cake tester inserted in the center of one of the cakes comes out clean.  Let rest in the cupcake pans before removing to a wire rack to cool completely.  Cupcakes should be completely cooled before frosting.

To make the frosting:

Place cream cheese in the bowl of an electric stand mixer.  Beat on medium speed for about 30 seconds, until very soft and pliable.  Stop the mixer, scrape down the sides of the bowl and add the butter and dulce de leche.  Beat on medium speed until well incorporated.  Stop the mixer and add the salt and powdered sugar.  Beat on medium speed for about 3 minutes, until fluffy and lighter in color.  Generously spoon frosting on top of cupcakes, or use a large frosting tip to pipe on frosting.