Chocolate Cupcakes with Salted Dulce de Leche Filling and Salted Chocolate Buttercream

Rich, decadent chocolate cupcakes filled with sweet, creamy dulce de leche, sprinkled with some coarse salt, and topped with luscious chocolate buttercream frosting.
Course Dessert
Cuisine American
Keyword chocolate, cupcakes, Dulce De Leche
Prep Time 1 hour 30 minutes
Cook Time 18 minutes
Total Time 1 hour 48 minutes
Servings 18 -20 cupcakes
Author Lyuba Brooke


  • Chocolate Cupcakes:
  • 1 cup of unsweetened cocoa powder
  • cups of hot water
  • cups of flour
  • cup of sugar
  • tsp baking powder
  • 1 tsp baking soda
  • ¼ tsp salt
  • 3 eggs room temperature
  • ¾ cups of vegetable oil
  • ½ cup sour cream
  • 2 tsp vanilla extract
  • Filling:
  • About 3/4 of 13.4 oz can of dulce de leche
  • About 2 Tbsp coarse salt for filling and frosting
  • Chocolate Buttercream:
  • 16 oz butter room temperature
  • 2-3 cups of powder sugar
  • 3 egg yolks
  • 5 oz dark semi-sweet chocolate melted and cooled a little


  1. Cupcakes:
  2. Preheat the oven to 350. Lightly spray cupcake pan with cooking spray and line it with cupcake liners.
  3. In a small sauce pot, mix water with unsweetened cocoa powder. Bring to a low boil. Cook for about a minute and set aside to cool.
  4. In a bowl of an electric mixer, combine flour, sugar, baking powder, baking soda and salt. Mix until combined.
  5. Separately, whisk together vegetable oil, vanilla extract, eggs and sour cream.
  6. On low speed, slowly pour in the egg mixture into the dry ingredients. Once it's combined, bring the speed up to medium and beat for about two minutes.
  7. Lower speed to low again and slowly pour in cocoa mixture. Mix until just combined. Turn off mixer.
  8. Using a spatula, scrape sides and bottom of the bowl, continue mixing with a spatula until batter is smooth.
  9. Pour batter into the cupcake liners, filling them about ¾ of the way, and bake for 18-20 minutes. Do a toothpick test at 18 minutes to check for doneness.
  10. Cool to room temperature before filling and frosting.
  11. Filling:
  12. Using a small cookie dough scoop (number 50), scoop out some of the cupcake on top and then, using the same size scoop, fill each cupcake hole with dulce de leche.
  13. Sprinkle a little bit of coarse salt over each cupcake.
  14. (You can make cake pops or cake truffles with the scooped out chocolate cake.)
  15. Frosting:
  16. Warm the chocolate in a double boiler or in the microwave until melted and allow to cool slightly.
  17. Beat butter until it is fluffy (about 3-5 minutes) on high speed. Scrape sides and bottom of the bowl. On low speed add powder sugar and egg yolk alternately, beating after each addition.
  18. The mixture should be very fluffy.
  19. With the mixer on medium low, gradually drizzle in melted chocolate.
  20. Transfer the frosting to the pastry bag and frost the cooled, filled cupcakes.
  21. Sprinkle some coarse salt on top of frosting too.

Recipe Notes

Recipe from Lyuba @ All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.