Mexican Chocolate Surprise Cupcakes
- Cook Time
- Prep Time
- 12Servings
Ingredients
Dark Chocolate Cupcake
- 2 cups sugar
- 5 ounces unsweetened chocolate, chopped
- 5 tablespoons unsalted butter, chilled and cut into 6 pieces
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs, beaten
- 1 teaspoon pure vanilla extract
- 8 ounces dulce de leche, jarred
Spicy Cinnamon Frosting
- 2 1/2 sticks (10 oz. total) unsalted butter, room temperature
- 1/4 teaspoon salt
- 5 cups confectioners' sugar, sifted
- 1/4 cup heavy cream
- 1 tablespoon pure vanilla extract
- 1 teaspoon cinnamon
- 1/8 teaspoon cayenne
Preparation
For the Cupcakes:
Preheat oven to 350 degrees . In a pan, whisk 2 cups water and the sugar over medium-high heat until the sugar dissolves. Remove from the heat, add the chocolate and butter and let stand 10 minutes; whisk until smooth.
In a bowl, whisk the flour, baking powder, baking soda and salt. Whisk the eggs and vanilla into the chocolate mixture. Add the flour mixture; whisk until smooth. Transfer to prepared cupcake pans and bake for 17 minutes to make 2 dozen cupcakes. Remove from pan and let cool on a rack.
Using a melon baller, scoop a 1-inch hole from the top of each cupcake; fill with 2 tsp. jarred dulce de leche.
Top with Spicy Cinnamon Frosting, then garnish with chocolate sprinkles.
For the Frosting:
Sift in the confectioners' sugar, 1 cup at a time, mixing at low speed to incorporate (the mixture will be crumbly). Beat at medium speed for 1 minute, then increase to high speed and beat until smooth, 3 to 4 minutes. Gradually add the cream then beat until fluffy, 2 to 3 minutes. Beat vanilla, cinnamon and cayenne into finished frosting, 1 to 2 minutes.
Bonus: We challenged actress Elisabeth Shue to make this recipe! See how she did.
