Dulce de Leche Cupcakes

Dulce de leche adds a luscious, caramel filling to these cupcakes, and the dark chocolate topping is the perfect finishing touch.

MAKES: 18 cupcakes

PREP TIME: 50 minutes

COOKING TIME: about 20 minutes

COOLING TIME: 15 to 20 minutes

SETTING TIME: 5 to 20 minutes

INGREDIENTS:

CUPCAKES

• Dulce de Leche
• 1 cup cake-and-pastry flour
• 1 cup all-purpose flour
• 2 ¼ tsp baking powder
• ½ tsp fine sea salt
• ¾ cup whole milk
• 2 large eggs
• 1 large egg white
• 2 tsp vanilla extract
• ¾ cup unsalted butter, softened
• 1 cup firmly packed dark brown sugar

DARK CHOCOLATE GANACHE

• 1 cup dark chocolate chips
• ¾ cup whipping cream (35%)
• Sea salt flakes for garnish

INSTRUCTIONS:

1.  Preheat the oven to 350°F. Line two muffin pans with 18 large paper liners, then set aside. Pour water into any empty wells to prevent burning.
2.  For the cupcakes, spoon the dulce de leche into a piping bag fitted with a small, round, plain tip. Refrigerate until ready to use.
3.  In a medium bowl, whisk together both flours, the baking powder and salt. Set aside.
4.  In a separate medium bowl, whisk together ¼ cup of the milk, the eggs, egg white and vanilla extract. Set aside.
5.  In a large bowl and using an electric mixer, beat the butter until pale and fluffy.
6.  Beat in the sugar until pale and fluffy, scraping down the sides of the bowl once or twice.
7.  With the mixer running on low speed, beat in the flour mixture and the remaining ½ cup of milk, just until combined.
8. Increase the speed to medium and beat for 2 minutes, scraping down the sides of the bowl once or twice.
9.  Turn down the mixer speed to low, then beat one-third of the egg mixture into the sugar mixture. Increase the speed to medium and beat until the egg mixture is fully incorporated before adding half of the remaining egg mixture. Repeat with the remaining egg mixture.
10.  Fill the paper liners about two-thirds full with batter. Bake until the cupcakes spring back when lightly touched and a wooden skewer inserted in the centre of a cupcake comes out clean, about 20 minutes.
11.  Let the cupcakes cool in the pans for 10 minutes, then remove to a wire rack and let cool completely. (The undecorated cupcakes can be refrigerated in an airtight container for up to 4 days.)
12. Using a small, sharp knife, cut a coneshaped piece, about 1 inch deep and ¾ inch wide, from the top of each cupcake. Slice off and discard the pointy underside of each cone-shaped piece.
13.  Pipe the dulce de leche into the cavity in each cupcake, filling each about three-quarters full. Replace the tops of the cupcakes.
14.  For the ganache, place the chocolate chips in a medium heatproof bowl. In a small saucepan, heat the cream over medium-low heat just until it begins to simmer.
15.  Pour one-third of the hot cream over the chocolate chips. Let stand about 30 seconds, then stir until well combined. Add half of the remaining hot cream and stir again. Repeat with the remaining cream, stirring until the mixture is smooth and shiny.
16.  Let cool until the ganache has thickened and is at room temperature, 15 to 20 minutes.
17.  Spoon about 1 tablespoonful of ganache over each cupcake, spreading with an offset spatula or the back of a spoon to cover the top of each cupcake. Sprinkle each cupcake with a pinch of sea salt flakes.
18.  Let the ganache set before serving, 15 to 20 minutes at room temperature or 5 to 10 minutes in the fridge. (The decorated cupcakes can be refrigerated in an airtight container for up to 3 days. Bring them to room temperature before serving.)