Ingredients
– 1 1/2 cups all-purpose flour
– 1/4 cup unsweetened cocoa powder
– 1 cup granulated sugar
– 1 teaspoon espresso powder
– 1 teaspoon baking soda
– 3/4 teaspoon baking powder
– 1/2 teaspoon fine sea salt
– 1 cup brewed coffee for flavoring
– 1 tablespoon white vinegar
– 2 teaspoons vanilla extract
– 1/2 cup canola oil
– 3 egg whites
– 3/4 cup granulated sugar
– 18 tablespoons unsalted butter
– 1 teaspoon vanilla extract
– Alfajores cookies for topping
– 1 cup dulce de leche
Instructions
1-Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2-In a mixing bowl, cream softened butter and sugar until light and fluffy.
3-Beat in eggs one at a time, or use flaxseed for vegan options.
4-Sift together flour and baking powder, then add to wet ingredients.
5-Spoon batter into liners and bake for 18-22 minutes.
6-Cool completely before filling and decorating with dulce de leche and buttercream.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍮 Allow dulce de leche to cool and chill before filling cupcakes for best texture.
🎂 Use a piping bag to fill cupcakes and apply frosting precisely.
🧈 Make sure butter is soft but not melted to achieve perfect Swiss meringue buttercream consistency.
- Prep Time: 1 hour 30 minutes
- undefined: undefined
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Argentinian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cupcake
- Calories: 300
- Sugar: 30g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 70mg