One of my friends asked me to make her a tasty treat for a Mexican themed BBQ, and I knew I had to make these Mexican Chocolate Surprise Cupcakes.
These are so tasty. There is a hint of spice in the buttercream… and when you bite into the cupcake there is a dollop of dulce de leche that just comes oozing out into your mouth, which tastes DELICIOUS. And on TOP of that, the chocolate cupcake batter is so moist, so scrumptious, and just SO GOOD.
- 2 cups sugar
- 5 ounces unsweetened chocolate, chopped
- 5 tablespoons unsalted butter, chilled and cut into 6 pieces
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs, beaten
- 1 teaspoon pure vanilla extract
- 8 ounces dulce de leche, jarred
- 2 1/2 sticks (10 oz. total) unsalted butter, room temperature
- 1/4 teaspoon salt
- 5 cups confectioners’ sugar, sifted
- 1/4 cup heavy cream
- 1 tablespoon pure vanilla extract
- 1 teaspoon cinnamon
- 1/8 teaspoon cayenne
For the Cupcakes::
- Preheat oven to 350 degrees . In a pan, whisk 2 cups water and the sugar over medium-high heat until the sugar dissolves. Remove from the heat, add the chocolate and butter and let stand 10 minutes; whisk until smooth.
- In a bowl, whisk the flour, baking powder, baking soda and salt. Whisk the eggs and vanilla into the chocolate mixture. Add the flour mixture; whisk until smooth. Transfer to prepared cupcake pans and bake for 17 minutes to make 2 dozen cupcakes. Remove from pan and let cool on a rack.
- Using a melon baller, scoop a 1-inch hole from the top of each cupcake; fill with 2 tsp. jarred dulce de leche.
- Top with Spicy Cinnamon Frosting, then garnish with chocolate sprinkles.
For the Frosting:
- Sift in the confectioners’ sugar, 1 cup at a time, mixing at low speed to incorporate (the mixture will be crumbly). Beat at medium speed for 1 minute, then increase to high speed and beat until smooth, 3 to 4 minutes. Gradually add the cream then beat until fluffy, 2 to 3 minutes. Beat vanilla, cinnamon and cayenne into finished frosting, 1 to 2 minutes.