It wouldn’t come as a surprise if I said that I am nuts about all things, nuts, chocolate and caramel, right?
Recently I introduced you to an awesome recipe for a cupcake that you can whip up in 30 min. This one is going to be a delicious twist on that recipe. I have this thing, where if I find a recipe I like, I have an unexplainable desire to work with the same recipe until I have either found a better version of what I already had, or I have ran out of ideas of what I can do with that recipe. I think this cupcake is going to mark an end to my search, as I believe that this might be the best cupcake I have ever made. No joke.
So if you’re seriously in need of a chocolate and caramel overdose, go ahead, knock yourself out, as I am pretty sure that there’s nothing out there that will give you more of both than this cupcake.
The reason why I decided to work with this cake batter, is because it gives you a very moist and dense cake, just the way I like it.
I could have made a chocolate cupcake, with some caramel butter cream and just called it a day, but I have taken it a step further by not only having a caramel frosting on top, but adding a dollop of cooked dolce de lecher inside the cupcake, as well as dipping the top of the cupcake in some chocolate ganache. But this was just not enough chocolate, so I decided to put some dark chocolate curls on top, just to give it that ‘over the top’ look.
So here’s what it’s going to take to make this one at home
- 2 eggs
- 1 cup sugar
- 1 cup sour cream
- 1 cup flour
- 3 tablespoons cocoa powder
- ¾ teaspoon baking soda
- ½ cup peanuts
- ½ can cooked Sweetened Condensed Milk / Dulce de Leche
- 1 can cooked dulce de lecher
- 2 sticks room temperature butter
- ½ cup finely chopped Dark Chocolate
- ½ cup heavy cream
- Heat the heavy cream to almost boiling.
- Add the chopped chocolate and let it sit for a minute or two. Stir to make a homogenous and silky ganache. Let it cool to room temperature.
- Preheat your oven to 375F. Line your cupcake pan with cupcake cups.
- Whip the eggs with the sugar until pale yellow in color and fluffy. Add half of the sifted flour and mix to combine. Add half of the sour cream and mix once again. Repeat with remaining flour, sour cream, baking soda and cocoa powder. Mix thoroughly to make sure all the ingredients are well combined. Using an ice cream scoop, scoop the batter into the prepared cupcake cups, filling only half way.
- Using a teaspoon, spoon a teaspoon of dulce de leche on top of the batter, making sure to place it somewhere in the middle. Sprinkle with a couple of peanuts. Slide it in the oven and bake until a toothpick inserted in the batter part of the cupcake, comes out clean (about 12 minutes).
- Take out of the oven and out of the cupcake pan and let the cupcakes cool.
- With a mixer, whip the butter on high speed, until white in color and fluffy (about 3-4 minutes) .
- Gradually, one tablespoon at a time, add room temperature dolce de leche into the butter, stopping to scrape the bottom of the mixer bowl. Transfer to a pastry bag with a round tip (1/4 of an inch), or use a sturdy Ziploc bag with a snipped tip.
- Pipe the frosting on top of the cupcakes. Transfer to fridge for 30 minutes.
- Dip the top of each frosted cupcake into the ganache.
- Take a chocolate bar, preferably ½ inch thick and microwave it on low for 10-20 seconds. It does not need to melt. It just needs to be a little warmer then room temperature. Using a vegetable peeler, peel away along the side of the bar, producing chocolate curls and dropping them right on the cupcake.