1-Getting started with Salted Dulce de Leche Cupcakes is as easy as following a few simple steps, and you’ll have a batch ready in no time. First, preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners to set the stage for baking. This helps ensure even cooking and makes cleanup a breeze.

2-Next, in a large bowl, sift together the all-purpose flour, cocoa powder, baking soda, baking powder, espresso powder, and fine sea salt to mix the dry ingredients evenly. In another bowl, combine the canola oil, granulated sugar, brewed coffee, white vinegar, and vanilla extract for the wet mix. Then, pour the dry ingredients into the wet ones and whisk briefly until just combined, taking care not to overmix for fluffy results.

3-Divide the batter evenly into the cupcake liners, filling each about two-thirds full, and bake for about 18 minutes. Check readiness at 15 minutes by gently pressing the top if it springs back, they’re done. Once baked, let the cupcakes cool completely before moving on to the next part.

4-For the frosting, beat the cream cheese and unsalted butter on medium-high speed for 4 minutes until creamy. Add the dulce de leche and beat for 30 seconds, then scrape the bowl sides and mix in the powdered sugar on low speed. If it’s too dry, add a teaspoon or two of milk or water, then beat on medium-high for 1 minute and stir in the vanilla extract and salt.

5-To assemble, remove the centers of the cooled cupcakes with a spoon, fill each with dulce de leche, and pipe on the frosting. Top with a sprinkle of coarse salt for that perfect finish. This step-by-step approach is ideal for beginners or anyone looking for complementary dessert ideas on your site.