• 2 cups sugar
  • 1 3/4 cups flour
  • 3/4 cup dark cocoa
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 3 eggs
  • 1 cup buttermilk
  • 1/2 cup oil
  • 2 tsp vanilla

Dulce de Leche

Chocolate Frosting

  • 1 stick butter
  • 2/3 cup cocoa
  • 3 cups powdered sugar
  • 1/3 cup heavy cream
  • 1 tsp vanilla


Dulce de Leche:

  • Pre-heat oven to 425 degrees F
  • Pour condensed milk into a ceramic baking pan, like a bread-shaped pan. Sit the bread pan into a larger baking pan and fill that pan with water creating a water bath. Bake the condensed milk for 3-4 hours, stirring as it bakes every 1/2 hour or so. Cool completely.


  • Pre-Heat oven to 350°F. Add muffin liners to 2 cupcake pans.
  • In a stand mixer, add oil and sugar. Add eggs and vanilla and beat on medium speed for 2 minutes.
  • Add dry ingredients. While mixing, add in the buttermilk.
  • Use an ice cream scoop to fill cupcake wells 2/3 of the way up.
  • Bake 30 to 35 minutes. Cool on a wire rack.
  • Once cooled, use an apple corer or a knife to cut a deep hole in the middle of the cupcake. Save the cake that’s cut out. Place Dulce de leche in a pastry bag. Cut off the tip so there’s a small opening. Pipe about 1-2 teaspoons in each cupcake. Top with the cake that was cut out. Pipe chocolate frosting on top of the cupcake. Sprinkle with cocoa nibs or chocolate sprinkles.


  • Add butter and cocoa to a stand mixer. Alternately add powdered sugar and heavy cream, beating to spreading consistency.
Add a small amount of additional heavy cream, if needed. Stir in vanilla. Add frosting to a pastry bag with the desired tip or just cut off the bottom of the bag.

Recipe by our friend Monique @Peaches2Peaches