These Gourmet Dulce de Leche & Vanilla-Chocolate Cupcakes with Mini Donuts are a celebration of flavor and fun. With moist vanilla and chocolate cupcake bases, topped with rich buttercreams—dulce de leche or vanilla—and finished with a cinnamon sugar mini donut, these cupcakes are bakery-worthy treats ideal for celebrations, brunches, or any occasion that calls for something indulgent and memorable.
Why You’ll Love This Recipe
This recipe combines the elegance of gourmet baking with the whimsy of nostalgic toppings. Each cupcake delivers a rich, moist crumb with perfectly balanced sweetness, topped with silky, decadent frosting. The crown jewel is the mini cinnamon sugar donut—a playful and irresistible touch that makes these cupcakes stand out at any dessert table. The contrasting flavors and textures make them a multi-layered treat in every bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the chocolate cupcakes:
all-purpose flour
unsweetened cocoa powder
granulated sugar
brown sugar
baking soda
salt
buttermilk
vegetable oil
eggs
vanilla extract
hot water
For the vanilla cupcakes:
all-purpose flour
granulated sugar
unsalted butter, softened
eggs
whole milk
vanilla extract
baking powder
salt
For the dulce de leche frosting:
unsalted butter, softened
dulce de leche
powdered sugar
heavy cream (as needed)
For the vanilla buttercream:
unsalted butter, softened
powdered sugar
vanilla extract
milk or cream
Topping:
mini cinnamon sugar donuts (1 per cupcake)
Directions
- Preheat the oven to 350°F (175°C) and line a cupcake pan with paper liners.
- To make the chocolate cupcake batter: In one bowl, whisk together the flour, cocoa powder, sugars, baking soda, and salt. In another bowl, mix buttermilk, oil, eggs, and vanilla. Combine wet and dry ingredients, then stir in hot water until smooth.
- To make the vanilla cupcake batter: Cream the butter and sugar together. Add eggs one at a time. Mix in the vanilla. In a separate bowl, whisk flour, baking powder, and salt. Alternate adding dry ingredients and milk to the butter mixture until fully combined.
- Fill cupcake liners 2/3 full with either chocolate or vanilla batter. Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
- For the dulce de leche frosting: Beat softened butter until creamy. Add powdered sugar gradually, then beat in dulce de leche. Thin with cream to desired consistency.
- For the vanilla buttercream: Beat butter until light and fluffy. Gradually mix in powdered sugar. Add vanilla and thin with cream if needed.
- Pipe the dulce de leche frosting onto the chocolate cupcakes and the vanilla frosting onto the vanilla cupcakes.
- Top each cupcake with a mini cinnamon sugar donut. Sprinkle with extra cinnamon sugar if desired.
- Serve at room temperature for best flavor and texture.
Servings and timing
Servings: 12 cupcakes
Prep Time: 30 minutes
Baking Time: 20 minutes
Total Time: 1 hour
Calories: Approximately 450 kcal per cupcake
Variations
- Caramel Core: Add a teaspoon of dulce de leche in the center of the chocolate cupcakes before baking for a gooey surprise.
- Glazed Donut Topper: Use glazed mini donuts instead of cinnamon sugar for a sweeter finish.
- Marble Cupcakes: Swirl vanilla and chocolate batters together for a marbled look.
- Coffee-Infused Frosting: Add a touch of espresso powder to either frosting for depth.
- Festive Decor: Add edible gold dust or sprinkles for a celebration-ready appearance.
storage/reheating
Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. Bring to room temperature before serving. For longer storage, freeze unfrosted cupcakes for up to 1 month. Add frosting and donuts after thawing.
FAQs
Can I make the cupcakes in advance?
Yes, bake the cupcakes a day ahead. Frost and top with donuts the day of serving for the freshest texture.
Can I use store-bought mini donuts?
Absolutely. Store-bought donuts work well and save time—just choose ones that are fresh and not overly greasy.
How do I keep the cupcakes from drying out?
Avoid overbaking and store them covered. Using buttermilk and oil in the batter also helps retain moisture.
Can I fill the cupcakes with frosting?
Yes, use a piping tip to fill cupcakes with frosting or dulce de leche for added indulgence.
Can I make this recipe gluten-free?
Use a 1:1 gluten-free baking flour for both cupcake batters, and ensure all other ingredients are certified gluten-free.
What’s the best way to frost these?
Use a large star or round piping tip to pipe a generous swirl that can support the donut on top.
Can I use other flavors of donuts?
Yes, try chocolate glazed, maple, or even plain cake donuts for different flavor profiles.
How do I prevent frosting from melting?
Ensure cupcakes are completely cooled before frosting, and avoid placing them in a warm environment.
Do I need to refrigerate these?
Only if storing for more than a day. Refrigeration helps preserve freshness, but they should be brought to room temperature before serving.
Can I use dulce de leche from a can?
Yes, canned dulce de leche works perfectly for the frosting and is convenient and consistent.
Conclusion
Gourmet Dulce de Leche & Vanilla-Chocolate Cupcakes with Mini Donuts are a delightful blend of sophisticated flavor and playful charm. With luscious frosting, moist cupcake bases, and the fun twist of a donut topper, these treats are sure to impress guests and please any sweet tooth. Whether for parties, brunches, or birthdays, they turn ordinary moments into extraordinary indulgences.
PrintGourmet Dulce de Leche & Vanilla-Chocolate Cupcakes
These stunning bakery-style cupcakes feature a rich swirl of silky dulce de leche or vanilla buttercream atop moist chocolate and vanilla cupcakes—each one crowned with a cinnamon sugar mini donut for a playful, indulgent finish.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour (for chocolate cupcakes)
- 1/2 cup unsweetened cocoa powder
- 3/4 cup granulated sugar
- 1/2 cup brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 2 large eggs (for chocolate cupcakes)
- 1 teaspoon vanilla extract (for chocolate cupcakes)
- 1/2 cup hot water
- 1 1/4 cups all-purpose flour (for vanilla cupcakes)
- 3/4 cup granulated sugar (for vanilla cupcakes)
- 1/2 cup unsalted butter, softened
- 2 large eggs (for vanilla cupcakes)
- 1/2 cup whole milk
- 1 1/2 teaspoons vanilla extract (for vanilla cupcakes)
- 1 teaspoon baking powder
- 1/4 teaspoon salt (for vanilla cupcakes)
- 1/2 cup unsalted butter, softened (for dulce de leche frosting)
- 1/2 cup dulce de leche
- 2 cups powdered sugar (for dulce de leche frosting)
- 1–2 tablespoons heavy cream
- 1/2 cup unsalted butter, softened (for vanilla buttercream)
- 2 cups powdered sugar (for vanilla buttercream)
- 1 tablespoon vanilla extract (for buttercream)
- 1–2 tablespoons milk or cream (for buttercream)
- 12 mini cinnamon sugar donuts
Instructions
- Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
- Prepare the chocolate cupcake batter by combining dry ingredients in one bowl and wet ingredients in another. Mix until smooth and stir in hot water last. Set aside.
- In another bowl, make vanilla cupcake batter by creaming butter and sugar, then adding eggs, milk, vanilla, and dry ingredients. Mix until smooth.
- Fill cupcake liners 2/3 full with the appropriate batters. Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.
- For dulce de leche frosting: Beat butter until creamy, then add powdered sugar gradually. Mix in dulce de leche and cream until desired consistency is reached.
- For vanilla buttercream: Beat butter until creamy, then gradually add powdered sugar, vanilla, and milk until fluffy.
- Pipe dulce de leche frosting onto cooled chocolate cupcakes and vanilla buttercream onto vanilla cupcakes.
- Top each frosted cupcake with a mini cinnamon sugar donut. Optionally sprinkle with additional cinnamon sugar.
Notes
- Use room temperature ingredients for a smoother batter and frosting.
- Chill cupcakes slightly before piping for clean frosting swirls.
- Mini donuts can be homemade or store-bought for convenience.
- Store in an airtight container at room temperature for up to 2 days or refrigerate for longer shelf life.
Nutrition
- Serving Size: 1 cupcake
- Calories: 450
- Sugar: 38g
- Sodium: 210mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 85mg