Caramel Almond Chocolate Cupcakes
I can’t believe Cupcake Week is half way over already! Did you know that yesterday was National Cupcake Day? Be sure to check out the debate over at i[heart]cuppycakes and enter in her cupcake giveaway too!
Today I bring you a cupcake that is amazing. Simply amazing. The filling in these guys is to die for. I was eating it with a spoon. It’s also awesome over ice cream. You really can’t go wrong with homemade dulce de leche, so it’s not surprising. However, homemade dulce de leche does take a while to make (3 hours simmering in a pot), so be prepared to put some time into these cupcakes. It’s well worth the effort. Hubby agreed these are one of the best cupcakes I’ve ever made
Next time I make these, I might leave the chocolate out of the caramel ganache. As you can see, it looks more chocolatey and I would have prefered to have it be caramel. It has a great caramel flavor, but I would have liked the color contrast of having a caramel sauce.
I followed the recipes from Fields of Cake exactly, so I’m not going to repost them here. Definitely go check out her post and amazing pictures!
Don’t forget to enter in my 2nd blogiversary giveaway by midnight on August 28th!
Check out my week of cupcakes here.
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
I’ll have to try these. I’ve always been a fan of the Nestle Tollhouse recipe, though I substitute Ghiarardelli double chocolate chips (I think they’re now called 60% Cacao Bittersweet Chocolate Chips) for the Nestle’s. I highly recommend them!
Hi,
I found your post on the Chocolate Chip Cookie Debate, pt. 1. My roommate uses vanilla pudding in her cookies, and they do have this wonderful extra flavor, creamy, almost eggy… I can’t quite describe it, but I love it!
So I was sitting here, trying to figure out how in the world you got your cookies to look so cakey and awesome. Mine turned out really flat and crispy. Surely the butterscotch pudding mix I used doesn’t make THAT big of difference from the vanilla…
That’s when I realized. I only put 1 1/4 cups of flour in. Wow. Maybe I should pay attention to what I’m doing haha! Aside from my idiocy, this recipe was so simple, and I think the butterscotch is a good choice (even if I can’t taste them in full glory). I will make these again!
That’s funny Haley. Good luck if you make them again.