Dulce de Leche Cupcakes with Panela Buttercream

Yields: 12 cupcakes

Time: 20-30 minute prep, 19-21 minute bake

Panela, also referred to as piloncillo, rapadura, or chancaca is an unrefined cane sugar that’s popular in Latin and Central American cooking and baking. I was introduced to this product by a fellow barista friend (‘sup Mario) in a Café de Olla, a coffee beverage made with a piloncillo simple syrup. The lovely natural caramel flavor of panela with a hint of salt is the perfect complement to fluffy Dulce de Leche filled cupcakes. Enjoy these decadent treats with an espresso or hot cup of tea.

Cupcake Ingredients:

• 1 3/4 cups cake flour

• 1 tsp. baking powder

• 1/4 tsp. baking soda

• 1 tsp. cinnamon

• 1/2 tsp. kosher salt

• 3/4 cup granulated sugar

• 1/4 cup light brown sugar, packed

• 1/2 cup (1 stick) unsalted butter, softened

• 3 eggs, room temperature

• 1 tsp. vanilla extract

• 1/2 cup whole milk, room temperature

• 3/4 cup Dulce de Leche (try this brand!)

Buttercream Ingredients:

• 2-2 1/2 cups powdered sugar

• 1/2-3/4 cup panela, grated

• 1 cup (2 sticks) unsalted butter, softened

• 1 tsp. vanilla extract

• 1-2 tbsp. heavy cream

• 3/4 tsp. kosher salt

Special Equipment:

• Piping bag with large round or star tip

• Ice cream scoop with spring release

• Stand or hand mixer

• Cupcake wrappers

Directions

Step One:

Preheat oven to 350º.

Step Two:

In a medium bowl, whisk together flour, baking powder, baking soda, cinnamon, and salt. Set aside.

Step Three:

In a stand mixer with the whisk attachment, cream together butter, granulated sugar, brown sugar, and vanilla until mixture resembles large peas. Add in one egg at a time, thoroughly combining before adding the next egg. Lastly, add in milk and whisk for 20 seconds on medium speed.

Optional: You can add 1-2 tablespoons of dulce de leche into the batter at this point. Be aware that it will make the batter extra sweet- consider reducing the brown sugar to 2-3 tablespoons instead of 1/4 cup.

Step Four:

Reduce speed to low and slowly add dry ingredients, about a 1/4 cup at a time. Mix until just combined, scraping the sides of the bowl with a spatula as needed. Careful not to over mix. Batter should ribbon nicely back on itself when ready.

Step Five:

Grease a cupcake tin and line with wrappers. Using an ice cream scoop with a spring release, divide batter equally between the 12 cups.

Lightly tap tin to release any trapped air bubbles. Bake for 19-21 minutes. test with a toothpick for doneness- should come out clean!

Let cool completely.

Step Six:

While cupcakes are cooling, start the buttercream icing. Grate about 1 cup of panela using a rasp grater.

Step Seven:

In a stand mixer, whisk together butter, panela, vanilla, salt, and powdered sugar. Start with just 2 cups of powdered sugar. Then add 1 tablespoon of heavy cream and combine. If mixture seems too dry and crumbly, add another tablespoon of heavy cream. If too wet, add more powdered sugar. It can take a few tries to get the ratio right. Taste along the way and see how the texture feels on your tongue. Your palate is the best gauge.

Transfer icing into piping bag and refrigerate until ready to use.

Step Eight:

When cupcakes are fully cooled, use a demitasse spoon to scoop out about a 1/2 inch hole in each cupcake. Fill each cupcake with a demitasse spoonful of dulce de leche.

Step Nine:

Pipe buttercream onto each cupcake with a large round or star shaped tip- starting on the outer rim of the cupcake and moving in concentric circles toward the center.

Don’t have a piping bag? A gallon plastic bag with a corner cut off works great! Too lazy to pipe? Get a butter knife and slather it on willy-nilly!

Step Ten (Optional):

Using a fork, stir a few tablespoons of dulce de leche until tines are coated. In a splatter paint fashion, flick dulce de leche onto iced cupcakes. This will make a mess but it’s lots of fun.

Finally, top cupcakes with a fresh grating of panela and enjoy!