Dulce De Leche Filled Cupcakes With Dulce De Leche Swiss Meringue Buttercream

(Whew that is a long title for cupcakes....)

This past Wednesday was one of my best friend's 21st birthday! When I spoke to him on the phone I asked what he would like me to bake for him. After a few "I don't care" and "I like everything" we settled on dulce de leche cupcakes. I had two days to think about how I want to incorporate the flavor and the design. I personally enjoy this part of baking where anything is possible.

I decided to make a simple yellow cupcake and fill it with some dulce de leche. I also wanted to use swiss meringue buttercream, because since I discovered it I've been in love. After frosting the cupcakes they still seemed to be missing something, so I drizzled on top a dark chocolate glaze.

I thought they looked so cute.

and luckily they tasted just as good!

Dulce De Leche Filled Cupcakes

Adapted From Martha Stewart Cupcakes

Printable Recipe

3 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup unsalted butter
2 1/4 cups sugar
4 large eggs, room temp
1 teaspoon vanilla extract
3/4 cup buttermilk
1 cup dulce de leche

Preheat to 325. Line standard muffin tin with paper liners.

Whisk together flour, baking powder, and salt.

Cream butter and sugar about 3 minutes until light and fluffy. Add the eggs on at a time and beat until incorporated, scraping down the bowl at intervals. Beat in Vanilla.

Add the flour mixture in three batches, alternating with the buttermilk, beginning and ending with the flour. 

Divide the batter amongst the lined muffin cups, filling each 3/4 full. Bake until a toothpick inserted in center comes out clean, about 20 minutes. Let cool completely. 

With a knife cut a cone shape into the middle of the each cupcakes and fill with dulce de leche.

Dulce De Leche Swiss Meringue Buttercream

Adapted From Martha Stewart Cupcakes

5 large egg whites
1 cup plus 2 tablespoons sugar
Pinch of salt
1 pound (4 sticks) unsalted butter, cut into tablespoons, room temperature
1 1/2 teaspoons pure vanilla extract

1/2 cup dulce de leche, softened

Combine egg whites, sugar, and salt in the heatproof bowl of a standing mixer set over a pan of simmering water. Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved (the mixture should feel completely smooth when rubbed between your fingertips).

Attach the bowl to the mixer fitted with the whisk attachment. Starting on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is fluffy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.

With mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla. Switch to the paddle attachment, and add the dulce de leche. Continue beating on low speed until all air bubbles are eliminated, about 2 minutes. Scrape down sides of bowl with a flexible spatula, and continue beating until the frosting is completely smooth. Keep buttercream at room temperature if using the same day, or transfer to an airtight container and refrigerate up to 3 days or freeze up to 1 month. Before using, bring to room temperature and beat with paddle attachment on low speed until smooth again, about 5 minutes.

Dark Chocolate Glaze

From Sweetapolita, and Originally From Baked Explorations

4 oz high quality bittersweet chocolate, coarsely chopped
1/3 cup unsalted butter,  softened and cut into 1/2″ pieces
1 1/2 teaspoons light corn syrup

Place the chocolate, butter, and corn syrup in a medium heatproof bowl over a pot of simmering water. Stir the mixture using a rubber spatula until melted and smooth.