Great Super Bowl Game! We enjoyed a great party with our college buddies and as usual, the food ROCKED! I ate so much I thought I would bust. Our friend, Frank, makes the best chicken wings in the world, and his wife Lisa has party-throwing down to a science. We always have a great time and eat too much, but it sure is fun! My assignment this Super Bowl was to bring dessert. I thought about what would please a mix of adults and kids ranging from 6-19 years old and came up with a cupcake that was filled with a dulce de leche buttercream, covered with a chocolate glaze and then sprinkled with fleur de sel. I have to say they were a hit with everyone! The leftovers were fought over by my own kids the next day for breakfast. Try them the next time you have to feed a mixed crowd, I think you will have a winner! Using a boxed cake mix shaves some time off this one, and I think the frosting and glaze make up for it!
Dulce de leche filled and glazed cupcakes
Makes 24 cupcakes
1 boxed cake mix (I used chocolate fudge, but any flavor you like would work well.)
Follow the recipe on the box for 24 cupcakes. Cool. (Do not remove from the baking pan yet…) Using a star tip with a pastry bag, pipe the buttercream right into the cupcake from the center, you can get quite a bit into it and it is fine if you get a bit peeking up at the top, it will be covered with glaze. Chill the cupcakes in the fridge for at least 1 hour so that the warm glaze will harden on the cakes. To glaze the cakes, remove them from the fridge and spoon the prepared glaze slowly onto the cake. Chill the cakes again until the glaze hardens and serve.
Dulce de leche Buttercream Frosting:
2 sticks softened unsalted butter
4 cups powdered sugar
1 can of Nestles Dulce De Leche (I only had condensed milk, so I heated the can to make my own dulce de leche)
2 tsp pure vanilla extract
1/4 milk (you may not use it all)
1/4 tsp salt
Cream 2 sticks of butter in a mixer, slowly add 2 cups of the sifted powdered sugar, add vanilla and half of the milk. Mix for 1 minute on medium, add the can of Dulce De Leche and mix until blended. Add the rest of the sugar, the salt and blend, gradually add the milk and blend for 4 minutes or until you have a nice consistency for spreading.
Chocolate Glaze (Note: Only make the glaze when the cupcakes are well chilled)
1 cup semi-sweet chocolate chips
1/4 cup butter
3 tablespoons light corn syrup
2 tablespoons water and 1 teaspoon water
Microwave all the above for 1 minute on high in a glass container (I used my 4 cup Pyrex) Stir well, and heat one more minute. Stir well. If all is not smooth microwave again for 20 seconds until you have a nice, smooth consistency. Cool for 5 minutes and then spoon over the cold cupcakes