Dulce de Leche Ice Cream Cone Cupcakes

By ctozzi

Dulce de Leche taste better on ice cream cone cupcakes!

Ingredients

• Dulce de Leche:
• 1 ten ounce can of sweetened condensed milk
• 1 cup whipping cream
• 3 tablespoons brown sugar
• Cupcakes:
• 18 flat-bottom ice cream cones
• 1/2 cup unsalted butter, at room temperature
• 1 cup packed light brown sugar
• 3 large eggs, at room temperature
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup 2% milk, at room temperature
• 1 teaspoon vanilla extract
• Frosting:
• 1/2 cup unsalted butter, at room temperature
• 1/4 cup dulce de leche
• 2 cups icing sugar, sifted
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• dulce de leche or melted chocolate, for drizzling

Details

Servings 18
Adapted from foodnetwork.ca

Preparation

Step 1

For the dulce de leche, pour the condensed milk, whipping cream and brown sugar into a heavy-bottomed sauce pot and, whisking or stirring constantly cook over medium heat until thick and caramelized, about 15 minutes (you may have to adjust the heat, and the mixture will get quite thick). Cool and then chill until ready to use.

Preheat the oven to 350 F. Place the ice cream cones into mini muffin tins (this will hold them in place while filling and baking).

Beat the butter and sugar until creamy. Add the eggs one at a time, beating well after each addition. In a separate bowl, sift the flour, baking powder and salt. Measure the milk and stir the vanilla into it. Add the flour alternately with the milk, starting and ending with the flour and beating well after each addition.

Drop a tablespoonful of dulce de leche into the bottom of each ice cream cone. Use an ice cream scoop to scoop batter into each cone (just let the batter be – it will sink into place on its own). Bake the cupcakes for 25 to 30 minutes, until a tester inserted in the centre of the cupcakes comes out clean. Cool completely before icing.

Drop a tablespoonful of dulce de leche into the bottom of each ice cream cone. Use an ice cream scoop to scoop batter into each cone (just let the batter be – it will sink into place on its own). Bake the cupcakes for 25 to 30 minutes, until a tester inserted in the centre of the cupcakes comes
out clean. Cool completely before icing.

The cupcakes are best served the day they are made.