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Step 1
Pre-heat your oven to 170°c (150°c for fan-assisted oven or Gas Mark and line a muffin tray with nine cupcake cases.
Step 2
Sift the flour, cocoa powder, sugar, baking powder & salt into a large bowl and add the butter. Mix together until you get a sandy consistency.
Step 3
In a separate bowl whisk the egg & milk before gradually adding it to the flour mixture, a little at a time.
Step 4
Once both mixture are just combined, use an ice cream scoop to fill the cases 2/3 full, ensuring the batter is distributed between the cases evenly.
Step 5
Bake for 20 minutes until a skewer inserted comes out clean.
Step 6
Once cool enough to touch, transfer to a wire rack to cool completely.
Step 7
When completely cool, hollow out a small circle from the top of the cupcakes with a sharp knife. Spoon/pipe in enough Ducle de Leche to fill.
Step 8
Mix the butter and icing sugar together until light and fluffy. Add a good spoonful of your Dulce de Leche/caramel (optional but really tasty).
Step 9
Spread or pipe the icing on top of the cupcakes, covering the caramel filled hole also.
Step 10
Drizzle some more Ducle de Leche on top to finish.