First, use the measuring cup and spoons to measure out the cupcake ingredients. Preheat the oven to 350°F.
Crack the eggs into a large mixing bowl.
Then, add in the yogurt and vanilla extract.
Mix the ingredients together with a blending whisk.
Next, in a large glass mixing bowl, add in the flour, baking soda, baking powder, and salt.
Combine the ingredients with a clean whisk.
In another mixing bowl, add the brown sugar and butter.
Then, beat the ingredients together with a hand mixer until creamy.
Pour in the wet ingredient mixture.
Blend all the ingredients together with athe mixer.
Then, add the flour mixture into the large bowl.
Beat the ingredients together again until everything is completely blended together.
Then, line a cupcake pan with the foil cupcake liners.
Next, use a dough scoop to easily distribute even amounts of cupcake batter to each cup.
Finally, bake the cupcakes for 18-20 minutes. Check the cupcakes with a toothpick in the middle before removing them from the oven.
Preparing the Cupcake Filling
Transfer the caramel sauce to a piping bag and tie it off with a piping bag tie. Cut ¼ inch from the tip of the piping bag.
Making the Caramel Toppers
First, measure out the caramel topper ingredients.
Then, add the sugar and vanilla extract into a saucepan, but do not mix the ingredients.
Heat the ingredients over medium-high heat while brushing the inside edge of the pan with water to avoid caramelization building up.
Boil the caramel for 5-8 minutes, until the color is a medium umber. Then, remove the caramel from the heat.
Next, lay out a sheet of parchment paper and place a semi-sphere silicone mold upside down on top of it.
Using a saucier spoon, drizzle the hot caramel over the upside-down mold.
Then, gently push the caramel toppers off of the mold without breaking them.I suggest using disposable gloves for this step.
Set aside the caramel toppers until it’s time to decorate.
Making Dulce de Leche Buttercream
First, measure out the dulce de leche buttercream frosting ingredients.
Then, prepare a stand mixer with a whisk attachment.
Add the room temp butter to the large mixer bowl.
Then, beat the butter by itself for about 5 minutes or until it has doubled in size.
Add in the dulce de leche.
Beat the ingredients until they’re completely blended together and smooth.
Next, add in the powdered sugar.
Beat the frosting ingredients one final time on high for 8-10 minutes. Then transfer the frosting to a piping bag lined with a metal piping tip.
Assembling the Cupcakes
First, set out the cooled cupcakes, caramel filling, frosting, and an apple corer.
Use the apple corer to cut out the center of each cupcake, but do not discard the cake cut-outs!
Then, fill each cupcake with the caramel sauce.
Cover up the cupcake centers with the cut-outs.
Next, pipe and swirl the dulce de leche buttercream frosting onto each cupcake.
Finally, at the last minute before serving, top each cupcake with the caramel toppers, serve, and enjoy!Be sure to put the cupcake toppers on at the last minute and remove them before storing the cupcakes. Store the toppers in a separate container.If left on the cupcakes overnight in an airtight container, the toppers will melt!
Video
Notes
Storing Dulce de Leche CupcakesTo store dulce de leche cupcakes with filling: transfer the cupcakes to an airtight container and store them for 4-5 days at room temperature, or in the fridge for up to 1 week. Bring the cupcakes back to room temperature before serving again. Always label the date on the outside of the container to keep up with freshness.