Cupcake Heaven

I suppose “heaven” could be defined many ways depending upon what you like. Let the Baking Begin defines heaven as dark chocolate, caramel, peanuts, and chocolate ganache. That’s pretty accurate. There is a lot going on here – two layers of frosting and caramel filling – but oh my. This may be pretty close to cupcake heaven.

Makes about 12-15 cupcakes

Ingredients

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 leche
2 sticks room temperature butter

Ganache

½ cup finely chopped Dark Chocolate
½ cup heavy cream

Instructions

To make the ganache:

Heat the heavy cream to almost boiling.
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:

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

To make the frosting:

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

To make chocolate curls:

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.

Cupcake Heaven

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