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Gourmet Dulce de Leche & Vanilla-Chocolate Cupcakes

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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350°F (175°C). Line a cupcake pan with liners.
  2. 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.
  3. In another bowl, make vanilla cupcake batter by creaming butter and sugar, then adding eggs, milk, vanilla, and dry ingredients. Mix until smooth.
  4. 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.
  5. 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.
  6. For vanilla buttercream: Beat butter until creamy, then gradually add powdered sugar, vanilla, and milk until fluffy.
  7. Pipe dulce de leche frosting onto cooled chocolate cupcakes and vanilla buttercream onto vanilla cupcakes.
  8. 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

Find it online: https://yumfoodusa.com/gourmet-dulce-de-leche-vanilla-chocolate-cupcakes/