Dulce De Leche-Stuffed Millionaire's Shortbread Cupcakes Recipe
Prep Time:
55 minutes
Cook Time:
14 minutes
Servings:
9 cupcakes
Ingredients
  • 1 large egg
  • ¼ cup whole milk
  • ¼ cup vegetable oil
  • ⅔ cup granulated sugar
  • ⅔ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon kosher salt
  • ⅓ cup hot water or coffee
  • ¾ cup heavy cream
  • 1 ½ cups bittersweet chocolate chips
  • ¼ teaspoon kosher salt
  • ¾ cup dulce de leche
  • 3 shortbread cookies, plus more as needed
Directions
  1. Preheat the oven to 375 F.
  2. Line a standard cupcake pan with 9 cupcake liners; set aside.
  3. Make the cupcakes: In a medium bowl, whisk to combine the egg, milk, and oil.
  4. Add the sugar, flour, cocoa, baking soda, and salt, and whisk lightly to combine.
  5. Pour in the hot water or coffee; whisk until smooth.
  6. Use a scoop or spoon to portion the batter evenly between the cupcake liners.
  7. Bake for 14 to 16 minutes, until the tops spring back to the touch.
  8. Remove the cupcakes from the pan and transfer to a wire rack to cool completely.
  9. While the cupcakes cool, prepare the ganache: Heat the cream in a small pot until simmering.
  10. Remove from heat and add the chocolate and salt.
  11. Whisk until smooth.
  12. Set aside or refrigerate, stirring occasionally, until cooled to a pudding-like consistency.
  13. Use a small scoop or spoon to core out the center of each cooled cupcake.
  14. Fill each cupcake with dulce de leche and sprinkle with flaky sea salt, if using.
  15. Plug the tops with scrap pieces of cupcakes.
  16. Transfer the remaining dulce de leche to a small piping bag or sandwich bag and trim a small hole in one corner.
  17. Roughly crumble the shortbread cookies and transfer to a small bowl.
  18. Whip the cooled ganache in the bowl of a stand mixer fitted with a whisk attachment until fluffy and lightened in color.
  19. Transfer to a piping bag fitted with a medium star tip.
  20. Decoratively pipe ganache over the cupcakes.
  21. Top with crumbled shortbread cookies, a drizzle of dulce de leche, as well as flaky sea salt and gold leaf, if desired.
  22. Serve immediately, or store in an airtight container in the refrigerator and bring to room temperature before serving.