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Recipe: Dulce de Leche Chocolate Cupcakes
National Cupcake Week 2018
National Cupcake Week returns to the UK from 18-24 September 2018. To celebrate the occasion, Royal Lancaster London will be serving up an exclusive cupcake-creation from Head Pastry Chef Steve Penny: Dark Chocolate and Dulce de Leche Cupcakes.
The indulgent treat will be served in the hotel's Hyde Lobby Bar throughout the week and is priced at £3 per cupcake. Steve Penny shares his recipe for a twist on a classic.
Ingredients (10-12 cupcakes):
250g Softened butter
150g Caster sugar
100g Light brown sugar
250g Eggs
20ml Milk
250g Self-raising flour
30g Cocoa powder
20g Cocoa nibs
2 cans Condensed milk
100g Dulce de leche
Valrhona Dulcey pearls
Chocolate Butter Cream:
50g Dark chocolate (minimum 70% cocoa solids)
100g Unsalted butter, softened
200g Icing sugar
1 tsp Vanilla extract
Splash of Milk (to loosen)
Method
To make the Dulce de Leche:
Step 1: Take two cans of condensed milk and place them unopened in a bain-marie in the oven. Set the oven temperature to 120 degrees for around 2-3 hours. Be careful when opening the cans as they will remain hot for a long time!
To make Chocolate Butter Cream:
Step 1: Melt the chocolate in a bowl set over a pan of simmering water. Allow to cool until the chocolate no longer feels hot to the touch.
Step 2: Beat the butter in a second bowl until soft then gradually add the icing sugar. Add the vanilla extract and beat again.
Step 3: Add the melted chocolate to the butter mixture until completely mixed, you can add a few drops of milk if the mixture is a little stiff.
To make the Cupcakes:
Step 1: In a bowl mix together the flour, cocoa and cocoa nibs.
Step 2: Cream the butter and sugars together until light and fluffy.
Step 3: Slowly add the milk, eggs and lastly the dried ingredients (flour, cocoa and cocoa nibs). Fold in the Dulce de Leche into the mix.
Step 4: Fill 10-12 muffin tins. Don't fill to the top, only ¾ of the cases should be full!
Step 5: Bake at 180 degrees for approximately 15-20 minutes (or until a knife inserted into one of the cakes comes out clean) and allow to cool.
Step 6: Once cool, carefully make a hole in the top of the cakes using a teaspoon and pipe in the dulce de leche. Top with a spread of the milk chocolate butter cream to give a smooth velvety finish.
Step 7: Sprinkle Valrhona Dulcey pearls and drizzle more chocolate on top just for luck!
Ingredients
Instructions
Royal Lancaster London, Lancaster Terrace, London W2 2TY
Reservations on 020 7551 6000 or visit wwww.royallancaster.com