Fall is almost here.
I've been in a bit of denial about it. I've been wearing tank tops despite the slight chill in the air. I've seen leaves on the ground twice while walking down the street in the past few days and both times I convinced myself that they must have been there since last Fall.
Foolish right? Well today I decided to give in. I'm still wearing a tank top, but the cupcakes I baked today are a tribute to the chilly season. I put aside the fresh fruit and light ingredients and traded them for dark chocolate and creamy dulce de leche. These are the richest, most decadent cupcakes I've ever made.
I call them Double Dulce de Leche. The cupcake itself is chocolate, made using the "Rich Chocolate Cupcakes" recipe from the book Crazy About Cupcakes. They are filled with premade dulce de leche (President's Choice brand, for all you Canadians out there) and filled using the method I used last time, removing a 'plug' of cake from the middle, piping in the filling and replacing the plug.
The frosting is a fluffy vanilla buttercream with more dulce de leche drizzled on top.
I cut one in half to show you the filling inside. As you can see, the seams from where the cake plug was removed are barely visible (I've never had anyone even mention that they noticed it while eating a cupcake filled this way), the filling is nicely centered and the amount of filling is controlled. Yummy!