Cupcake Heaven



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 😀


Cupcake Heaven

5 from 1 reviews
Serves: About 12-15 cupcakes


For Cupcake

  • 2 eggs
  • 1 cup sugar
  • 1 cup sour cream
  • 1 cup flour
  • 3 tablespoons cocoa powder
  • ¾ teaspoon baking soda
  • ½ cup peanuts

Cupcake Filling

  • ½ can cooked Sweetened Condensed Milk / Dulce de Leche

Caramel Frosting

  • 1 can cooked dulce de lecher
  • 2 sticks room temperature butter


  • ½ cup finely chopped Dark Chocolate
  • ½ cup heavy cream

Chocolate Bar, for chocolate Curls.


To make the ganache:

  1. Heat the heavy cream to almost boiling.
  2. 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.

To make the cupcakes:

  1. Preheat your oven to 375F. Line your cupcake pan with cupcake cups.
  2. 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.
  3. 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).
  4. Take out of the oven and out of the cupcake pan and let the cupcakes cool.

To make the frosting:

  1. With a mixer, whip the butter on high speed, until white in color and fluffy (about 3-4 minutes) .
  2. 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.
  3. Pipe the frosting on top of the cupcakes. Transfer to fridge for 30 minutes.
  4. Dip the top of each frosted cupcake into the ganache.

To make chocolate curls:

  1. 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.


Can be served room temperature, or straight from the fridge.

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Leave a comment

Rate this recipe:  

  • Wow, I love your photos of cupcakes! Gorgeous! I am sure they were delicious!

    · Reply
  • Thank you! and they sure were))

    · Reply
  • for the caramel frosting, I wanna know the amount grams please. The can and the sticks?

    · Reply
  • 1 can sweetened condensed milk – 396 grams
    1 stick butter – 114 grams

    · Reply
  • My name is Leah Rodrigues and I am a contributing editor on We featured your recipe for Chocolate Caramel Cupcakes on our website. The post included a photo (crediting Let the Baking Begin) with a link to your website for recipe instructions. I did not see a copyright stamp or disclosure on the blog. If for any reason you would like me to delete the post, let me know as soon as possible.

    Thank you,


    · Reply
    • Hi Leah,
      Thanks for taking the time to let me know. Could you post a link to the post? Thanks!


      · Reply
  • JF

    Wow these just look so divine! Love the chocolate shavings on top. You should enter these bad boys in the cupcake crown contest:

    · Reply
  • […] By Marina […]

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  • […] Chocolate Cupcakes with Caramel and Peanuts via Let the Baking Begin! […]

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  • LZ

    Hi Marina
    Let me just say WOW. These were super awesome. Made them yesterday. Super moist. A lot of recipes claim moist and they are no where near this goodness. Awesome photography too. Girl where do u get the time to do this stuff with family and all?
    Two little questions for my next time baking episode because this recipe is a major keeper.
    For the ganache what are the numbers??? I’ve read through the recipe 10 times and couldn’t find how much of what?
    Second for the dulce de leche what exactly do u mean. 1 can plus half for the cream? Or is it one can total split into two. Half for inside half for cream.
    Please clarify. Thank u Thank u Thank u
    God Bless!!!!!

    · Reply
    • Thanks LZ so much for your comment, this is my most ‘go to’ recipe for cakes as I can modify it to suite many tastes, so I am glad you’re enjoying it as well! I made some adjustments to the recipe description to be a little more clear as to what is for what))
      You use 1/2 can condensed milk for the inside of the cup cake and then 1 can + 2 sticks butter for the topping.
      As to ganache, it’s usually 1:1 ratio of chocolate to cream, but depending on the cocoa content of the chocolate, it can vary. If chocolate has higher than 60% cocoa content, increase the heavy cream a little bit. You will see how much to increase it by, as when it comes to room temperature it becomes too thick for your to dip the cupcakes. So the more cocoa content, the thicker the ganache and therefor you need to increase the amount of heavy cream.
      Hope this clears some things up. Let me know if you have any more questions!
      Btw, you have only your initials in the comment header, do I actually know you?)) Sorry I am just curious 😀

      · Reply
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