Recipe: Dulce de Leche Chocolate cupcakes for National Cupcake Week

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.

Royal Lancaster London hotel national cupcake week

Dark Chocolate and Dulce de Leche Cupcake by Steve Penny

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!

Recipe: Dulcey de Leche Chocolate cupcakes

Ingredients

  • 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)

Instructions

  1. To make the Dulce de Leche:
  2. 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!
  3. To make Chocolate Butter Cream:
  4. 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.
  5. Step 2: Beat the butter in a second bowl until soft then gradually add the icing sugar. Add the vanilla extract and beat again.
  6. 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.
  7. To make the Cupcakes:
  8. Step 1: In a bowl mix together the flour, cocoa and cocoa nibs.
  9. Step 2: Cream the butter and sugars together until light and fluffy.
  10. 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.
  11. Step 4: Fill 10-12 muffin tins. Don’t fill to the top, only ¾ of the cases should be full!
  12. 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.
  13. 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.
  14. Step 7: Sprinkle Valrhona Dulcey pearls and drizzle more chocolate on top just for luck!
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https://www.foodieexplorers.co.uk/recipe-dulce-de-leche-chocolate-cupcakes-for-national-cupcake-week/

 

Royal Lancaster London hotel national cupcake week

Royal Lancaster London, Lancaster Terrace, London W2 2TY
Reservations on 020 7551 6000 or visit wwww.royallancaster.com

Royal Lancaster London hotel national cupcake week

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