These are messy, very messy, messy like…
I’m not going to go there! Ruth requested a fun, girly cupcake for a bachelorette weekend. After some heavy brainstorming, this is what we came up with! One Valentine’s Day, a hundred years ago, I made a better than sex cake for a ladies night and I remember a boxed mix with caramel topping, cool whip, sweetened condensed milk, and toffee bars. I wanted to make an updated, from scratch version – so here it goes!
First, bake and cool the cupcakes. Make the dulce de leche too.
Then, poke a lot of holes in the top. You want there to be places for all the dulce de leche.
Use lots of foil here – you’re going to make a mess, but try to minimize! Pour a generous amount of dulce de leche on top of each cupcake.
Now pipe a swirl of beautiful frosting.
Place a few pieces of Heath bars on top.
Finally, get really messy and find your inner Pollack! Artfully squiggle fudge sauce and extra dulce de leche. Finish with an extra sprinkling of Heath bars.
Place cupcakes in the fridge to firm up because things are starting to move around.
And the taste as stated by Ruth, I did not taste one – “A dense, deep, dark chocolate cupcake, meets a light buttercream frosting accented with dulce de leche drizzle and Heath bits. The cupcake was soft and melted in your mouth yet the cupcake lingered in your mouth because of the bite of the Heath bar. It’s a party in your mouth!”
Yield – 12 cupcakes
Adapted from Chocolate Cupcakes with Vanilla Frosting
3/4 cup flour
1/3 cup cocoa, I used Hershey’s Dark
3/4 cup sugar
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup vegetable oil
1 teaspoon vanilla
1/4 cup + 2 tablespoons whole milk
1/3 cup hot water
- Preheat the oven to 350 F.
- Sift the flour, cocoa powder, sugar, soda, powder, and salt into the bowl of a stand mixer. Mix together on low with the paddle attachment.
- Beat together the eggs, oil, vanilla, and milk in a small bowl and add to the dry ingredients.
- Mix until just combined and then scrape down the sides. Turn on the mixer and add the hot water slowly until well combined.
- Fill 12 cupcakes liners with a basic ice cream scoop and bake for 15 minutes or until a toothpick inserted into a cupcake comes out clean. Cool completely on a wire rack.
Whipped Vanilla Frosting
3/4 cup whole milk
3 1/4 tablespoons flour
1 teaspoons vanilla extract
3/4 cup (12 tablespoons) unsalted butter, room temperature
3/4 cups granulated sugar
- In a small saucepan over medium heat, whisk together the milk and flour. Keep whisking until the mixture becomes smooth and thick resembling pancake batter.
- Remove from the heat, stir in the vanilla and allow to cool completely.
- Beat together the butter and sugar until light and fluffy – beat for 8 minutes
- Add in the cooled flour/milk mixture and beat until the entire frosting is light and fluffy, about another 5-8 minutes.
- Add the food coloring and mix until well combined.
Dulce de Leche
3 Heath Bars, chopped
- Make the dulce de leche the night before by poking three holes in the top of a can of sweetened condensed milk. Place the can with the holes up in a small saucepan surrounded by water. Boil for four hours. Add more water as needed. Open the can and stir before using.
- Poke several holes in the top of each cupcake.
- Pour about 1 tablespoon of the dulce de leche over each cupcake. Spread with a spatula.
- Use a large star tip to pipe the frosting on the cupcakes.
- Place 4-5 larger pieces of Heath bars on each cupcake.
- Drizzle with the fudge sauce and extra dulce de leche. Sprinkle any remaining Heath bars on top.
- Refrigerate until serving.