Mini Chocolate Cupcakes with Dulce de Leche
Ingredients
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½ cup all-purpose flour
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3 tablespoons cocoa
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¼ cup sugar
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2 tablespoons light brown sugar
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¼ teaspoon salt
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¼ teaspoon baking powder
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¼ teaspoon baking soda
Tools
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ice cream scoop
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2 large bowls
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whisk
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measuring cups
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measuring spoons
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spatula
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kitchen shears
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hand mixer
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spoon
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piping bag
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cooling rack
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June Oven
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mini muffin pan
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Preferences
Preheat the June Oven
With the shelf in the middle position, preheat the June Oven to 325°F on the Bake cook mode using the button below.
June Oven
Combine the dry ingredients
In a large bowl, whisk together the flour, cocoa, sugar, brown sugar, salt, baking powder and baking soda.
½ cup all-purpose flour
3 tablespoons cocoa
¼ cup sugar
2 tablespoons light brown sugar
¼ teaspoon salt
¼ teaspoon baking powder
¼ teaspoon baking soda
whisk
measuring cups
measuring spoons
large bowl
Add the butter and oil
Whisk in the melted butter and oil.
2 tablespoons melted unsalted butter
2 tablespoons canola oil
Add the egg and wet ingredients
Crack the egg into the bowl and whisk to combine. Add the milk, coffee and vanilla to the bowl and whisk until just combined. Do not overmix.
1 large egg
2 tablespoons whole milk
2 tablespoons brewed coffee
½ teaspoon vanilla extract
Fill the mini muffin pan
Pour or scoop the batter into each well, dividing it evenly between the 24 wells, about 1 tablespoon of batter per cup. Use all the batter.
ice cream scoop
mini muffin pan
Bake the mini cupcakes
Place the muffin pan on the middle shelf of the June Oven. Bake the cupcakes 15 minutes, until a toothpick comes out clean when inserted in a cupcake. June will notify you when the cupcakes are ready. If desired, follow on-screen instructions to continue cooking.
Cool the cupcakes
Remove the cupcakes from the June Oven and let them cool in the pan for 15 minutes. Remove the cupcakes from the pan and allow them to cool completely on a cooling rack.
cooling rack
Make the topping
In the bowl of a stand mixer fitted with the whisk attachment or a large bowl if using a hand mixer, whip the heavy whipping cream, and/or crème fraîche, and the powdered sugar on medium-high speed until soft peaks form. Set aside until ready to frost.
large bowl
hand mixer
1 cup heavy whipping cream
1 tablespoon powdered sugar
Poke the cupcakes
With the slim handle of a teaspoon or a chopstick, poke holes in the top of each cupcake, stopping about ¾ of the way to the bottom of the cupcake.
spoon
Fill the piping bag
Place the dulce de leche in a piping bag or resealable plastic bag. Cut off the tip of the bag so there is a ¼” opening for the dulce de leche to escape.
¼ cup dulce de leche
piping bag
kitchen shears
Fill the cupcakes
Place the tip of the piping bag in the hole you’ve made in the first cupcake and squeeze gently to fill the cupcake with about ½ teaspoon dulce de leche. Repeat with remaining cupcakes.
Top the cupcakes
Spread or pipe the the whipped cream topping on top of each cupcake.
Serve the cupcakes
Serve. Cupcakes can be kept refrigerated for up to 3 days.
