Chocolate Dulce de Leche Earl Grey Cupcakes

These Chocolate Dulce de leche Earl Grey Cupcakes are so yummy and perfect for any occasion! Its a moist chocolate cake hollowed out and filled with Dulce de leche. Then topped with an Earl Grey, cardamom, and white chocolate infused cream. I also decided to add on pieces of swirled chocolate bark. 

Dulce de Leche:

Dulce de Leche also known as caramelized milk originates from Latin America. It is milk and sugar that has been cooked for several hours until caramelized. I use Eagle Brand's Dulce de Leche and it's perfect in these cupcakes but you could also make your own. You can make your own by putting a jar of Sweetened Condensed Milk in a slow cooker and fully submerge it in water. Cover it and turn it on low, then cook for 8 hours. Make sure to let it completely cool before opening. 

 

Ingredients:

Cupcake Batter:

• 3/4 c. flour
• 3/4 c. sugar
• 1/2 c. cocoa powder 
• 3/4 tsp baking powder 
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 large egg 
• 1/8 c. sour cream
• 1/4 c. buttermilk
• 1/2 c. warm water or coffee
• 1/8 c. vegetable oil
• 1 tsp vanilla

Filling:

• 1/4 c. Dulce de Leche

Infused Whipped Cream:

• 2 c. whipping cream
• 5 cardamon pods
• 2 earl grey tea bags or 2 tbsp loose leaf
• 1/2 c. white chocolate 
• 1/3 c. powdered sugar
• pinch of salt

Instructions:

Preheat oven to 350 degrees. Line one standard size cupcake pan with 12 liners set aside. Combine the flour, sugar, cocoa, baking soda, baking powder, and salt in a large bowl and mix until combined. Add eggs, sour cream, buttermilk, warm water (or Coffee), oil, and vanilla. Mix until smooth, about a minute. Divide batter evenly between the liners. Bake for 18-22 minutes, when the tops spring back when touched. Remove from the oven and allow to cool in the pans for 8 minutes. Remove and transfer to wire racks to cool completely.

For the infused cream: add the cream, tea, cardamon, and white chocolate to a pot and heat on medium-low heat until it comes to a simmer and all the chocolate is melted. Pour through a fine mesh seive and cool in the fridge until comepletely cold (the colder it is the faster and stiffer it whips up.) When completely cold, whip on high in a stand mixer with the sugar and salt until stiff.

To assemble: when all your components are ready, hollow out your cupcakes to make room for the Dulce de Leche ( a good trick I have is to use an apple corer or wide end of a piping tip.) Fill the cupcakes generously with the caramel and pipe the cream on top. (Optional) For swirled bark on top: melt chocolate and spread it out thin on parchment, at this point you can use sprinkles or different coloured chocolate to make it fancy. Let it cool completely in a fridge or freezer and snap it into shards. That's it!