Chocolate-Caramel Mini Cupcakes

Chocolate-Caramel Mini Cupcakes

Sweetened with dulce de leche and topped with creamy Chocolate Buttercream, these mini cupcakes are a chocolatey delight.

Chocolate-Caramel Mini Cupcakes
Yield: 20 mini cupcakes • Preparation: 45 minutes • Bake: 12 minutes
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  1. ¼ cup natural unsweetened cocoa powder
  2. ½ cup boiling water
  3. ¼ cup salted butter, softened
  4. ½ cup sugar
  5. 1 large egg
  6. 1 teaspoon vanilla extract
  7. ½ cup plus 3 tablespoons all-purpose flour
  8. 1 teaspoon baking powder
  9. ¼ teaspoon salt
  10. 1 (13.4-ounce) can dulce de leche*
  11. 1 recipe Chocolate Buttercream (recipe follows)
  1. Preheat oven to 375°.
  2. Line 20 wells of a 24-well mini muffin pan with mini foil baking cups. Set aside.
  3. In a small bowl, combine cocoa and boiling water, whisking until cocoa dissolves and mixture is smooth. Set aside.
  4. In a large bowl, combine butter and sugar. Beat at high speed with an electric mixer until light and fluffy, approximately 2 minutes. Add egg and vanilla extract, beating until incorporated. Set aside.
  5. In a medium bowl, combine flour, baking powder, and salt, whisking well. Add flour mixture to butter mixture, beating until incorporated. Add cocoa mixture, beating at low speed until incorporated.
  6. Using a levered 1-tablespoon scoop, portion batter into prepared wells of muffin pan.
  7. Bake until a wooden pick inserted in the centers of cupcakes comes out clean, approximately 12 minutes. Let cupcakes cool completely in muffin pan. Remove from pan.
  8. Remove centers, using a coring tool. Place dulce de leche in a piping bag fitted with a large open tip. Pipe into cored areas of cupcakes, filling to the top of each cupcake.
  9. Place Chocolate Buttercream in a piping bag fitted with a large open-star tip (Wilton 1M). Pipe a petal shape onto surface of cupcake, covering dulce de leche.
  10. Serve immediately, or refrigerate for up to a day. Let come to room temperature before serving.
  1. *Dulce de leche is made by slowly heating sweetened milk until it has caramelized; it can be found in the Hispanic section of most supermarkets.
TeaTime Magazine
Chocolate Buttercream
Yield: 1½ cups • Preparation: 15 minutes
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  1. 8 tablespoons butter, softened
  2. 3⅓ cups confectioners’ sugar
  3. ½ teaspoon vanilla extract
  4. 1 (4-ounce) semisweet baking bar, such as Ghirardelli, melted
  5. 3 tablespoons whole milk
  1. In a large bowl, combine butter, confectioners’ sugar, and vanilla extract. Beat at low speed with an electric mixer, and gradually increase to high speed, until smooth and creamy. Scrape down sides of bowl as necessary. Add melted chocolate and milk, beating until frosting is smooth and fluffy. Scrape down sides of bowl as necessary.
  2. Use immediately, or cover and refrigerate for up to a day. Let frosting come to room temperature, and beat at high speed with an electric mixer for 1 minute before using.
TeaTime Magazine

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