Name: Gourmet Dulce - Vanilla & Chocolate Cupcakes
Prep time: 15 min
Cook time: 20 min
Total time: 45 min
Cuisine: International
Ingredients: Chocolate Cupcakes:; 1 cup all-purpose flour; 1/2 cup cocoa powder; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup granulated sugar; 1/2 cup brown sugar; 1 large egg; 1/2 cup milk; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 1/2 cup boiling water; Vanilla Cupcakes:; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup granulated sugar; 1 large egg; 1/2 cup milk; 1/4 cup vegetable oil; 1 teaspoon vanilla extract; Dulce de Leche Frosting:; 1 cup unsalted butter, softened; 1/2 cup dulce de leche; 2 cups powdered sugar; 1 teaspoon vanilla extract; Topping:; Mini sugar donuts (store-bought or homemade)

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Decadent vanilla and chocolate cupcakes topped with rich dulce de leche frosting and mini sugar donuts for the perfect sweet treat.

Why You’ll Love This Recipe

These Gourmet Dulce cupcakes combine classic vanilla and chocolate flavors with a luscious dulce de leche frosting that’s creamy, rich, and irresistibly sweet. The playful addition of mini sugar donuts on top elevates the cupcakes into a fun, indulgent treat perfect for parties, celebrations, or anytime you want to impress with a gourmet dessert. Moist, flavorful, and beautifully decorated, they offer a delightful mix of textures and tastes.

Ingredients

For the Chocolate Cupcakes:

1 cup all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup granulated sugar
1/2 cup brown sugar
1 large egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water

For the Vanilla Cupcakes:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup granulated sugar
1 large egg
1/2 cup milk
1/4 cup vegetable oil
1 teaspoon vanilla extract

For the Dulce de Leche Frosting:

1 cup unsalted butter, softened
1/2 cup dulce de leche
2 cups powdered sugar
1 teaspoon vanilla extract

For the Topping:

Mini sugar donuts (store-bought or homemade)

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Directions

Make the Chocolate Cupcakes

Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners. In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, salt, granulated sugar, and brown sugar. Add the egg, milk, oil, and vanilla extract and mix until smooth. Stir in boiling water until combined (the batter will be thin). Pour batter into liners, filling about 2/3 full. Bake for 18–20 minutes or until a toothpick comes out clean. Let cool completely.

Make the Vanilla Cupcakes

Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners. Mix flour, baking powder, and salt in a bowl. Add sugar, egg, milk, oil, and vanilla extract. Stir until smooth. Pour into liners about 2/3 full. Bake 18–20 minutes until a toothpick inserted comes out clean. Cool completely.

Prepare Dulce de Leche Frosting

Beat softened butter with dulce de leche until smooth and creamy. Gradually add powdered sugar and vanilla extract. Beat until fluffy and light.

Assemble the Cupcakes

Once cupcakes are cooled, pipe a generous swirl of dulce de leche frosting onto each. Top each with a mini sugar donut.

Servings and timing

Makes 12 cupcakes
Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 45 minutes
Calories: Approximately 280 kcal per cupcake

Variations

Swap mini donuts for donut holes dusted with cinnamon sugar.
Add a sprinkle of chopped nuts or chocolate shavings on the frosting.
Incorporate a layer of dulce de leche inside the cupcakes for extra richness.
Use salted caramel sauce instead of dulce de leche for a different flavor.
Top with fresh berries alongside the donuts for color and freshness.

Storage/Reheating

Store cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor and texture. Do not freeze the frosted cupcakes.

FAQs

Can I make the cupcakes ahead of time?

Yes, bake and cool cupcakes in advance. Frost just before serving.

Can I use canned dulce de leche?

Yes, store-bought dulce de leche works perfectly for the frosting.

Are these cupcakes suitable for kids?

Yes, they are kid-friendly and sure to be a hit at parties.

Can I use a different frosting?

Buttercream or cream cheese frosting pairs well if you prefer.

What if I don’t have mini donuts?

Use regular donuts cut into small pieces or donut holes.

Can I make this recipe gluten-free?

Use a gluten-free flour blend in place of all-purpose flour.

How do I store leftover frosting?

Keep frosting in an airtight container in the refrigerator for up to 5 days.

Can I use whipped cream instead of butter for frosting?

Whipped cream won’t hold the shape as well, but can be used for a lighter topping.

Is the boiling water necessary in chocolate cupcakes?

It helps bloom the cocoa and results in a moister cake.

How do I get the frosting to pipe nicely?

Ensure the frosting is at room temperature and use a piping bag fitted with your preferred tip.

Conclusion

Gourmet Dulce Vanilla & Chocolate Cupcakes deliver a perfect balance of moist cake, rich dulce de leche frosting, and playful mini donut topping. Easy to make yet impressive, these cupcakes are sure to become a favorite for celebrations or whenever you want to indulge in a luxurious, sweet treat.

Gourmet Dulce – Vanilla & Chocolate Cupcakes

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Author: Mia
Total Time: 45 minutes
Yield: 12 cupcakes 1x
Diet: Vegetarian

Print Recipe

Description

Decadent vanilla and chocolate cupcakes topped with rich dulce de leche frosting and mini sugar donuts for the perfect sweet treat.

Instructions

Chocolate Cupcakes: Preheat oven to 350°F (175°C). Line muffin pan with liners.
Combine flour, cocoa, baking powder, baking soda, salt, sugars.
Add egg, milk, oil, vanilla; mix until smooth.
Stir in boiling water (batter will be thin).
Fill liners 2/3 full; bake 18-20 minutes until toothpick clean. Cool.
Vanilla Cupcakes: Preheat oven to 350°F (175°C). Line muffin pan with liners.
Mix flour, baking powder, salt.
Add sugar, egg, milk, oil, vanilla; mix smooth.
Fill liners 2/3 full; bake 18-20 minutes until toothpick clean. Cool.
Dulce de Leche Frosting: Beat butter and dulce de leche until creamy.
Add powdered sugar and vanilla; beat until fluffy.
Assembly: Pipe frosting onto cooled cupcakes.
Top each with a mini sugar donut.