Dulce De Leche “Blobby” Cupcakes
Hotel Transylvania: Transformania premieres January 14 only on Amazon Prime Video. Bring the South American adventures home with this recipe for delicious dulce de leche cupcakes! These adorable Blobby topped treats will be a family favorite on home movie night.
86% would make again
Ingredients
for 12 cupcakes
- nonstick cooking spray, for greasing
- ½ cup unsalted butter (115 g), (1 stick) room temperature
- ½ cup granulated sugar (100 g)
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup dulce de leche (125 g)
- ⅔ cup whole milk (160 g)
- 1 ½ cups all-purpose flour (185 g)
- ¾ teaspoon baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter (115 g), (1 stick) room temperature
- 8 oz cream cheese (225 g), room temperature
- 4 cups powdered sugar (440 g)
- ⅓ cup heavy cream (80 mL), plus 2 tablespoons
- ½ teaspoon vanilla extract
- green food coloring, 18-20
- small candy eyeball
Nutrition Info
- Calories 528
- Fat 26g
- Carbs 69g
- Fiber 0g
- Sugar 59g
- Protein 5g
Estimated values based on one serving size.
Preparation
- Make the cupcakes: Preheat the oven to 375°F(190°C). Line a 12-cup muffin tin with liners and spray with nonstick spray.
- In a large bowl, use an electric hand mixer on medium speed to cream together the butter and sugar until light and fluffy. Add the eggs, vanilla, dulce de leche, and milk and beat until completely combined and smooth.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the wet ingredients in 2 additions, mixing on low speed until fully incorporated.
- Divide the batter between the prepared cupcake liners, filling each a little more than halfway.
- Bake the cupcakes for 17–20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven and let cool completely, 20–30 minutes.
- Meanwhile make the frosting: In a medium bowl, use an electric hand mixer on medium-high speed to beat together the butter and cream cheese until fluffy. Add the powdered sugar, 1 cup at a time, and mix on low speed until fully incorporated. Add the heavy cream, vanilla, and green food coloring and whip until the frosting is smooth and evenly colored. Transfer the frosting to a piping bag fitted with a large round tip.
- Frost each cupcake by holding the piping bag upright and piping a swirl of frosting about 1½ inches high. Place 2 candy eyes on top of each green swirl.
- Refrigerate the cupcakes until ready to serve.
- Enjoy!