Chocolate Dulce de Leche Cupcakes

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Chocolate Dulce de Leche Cupcakes with Donut Glaze

There are certain flavors that instantly feel like home to me — and for me, it’s always been chocolate and dulce de leche. Growing up, this was my favorite combo: the rich, deep taste of chocolate balanced with the silky sweetness of dulce de leche. It’s indulgent yet comforting, simple yet unforgettable. Every time I visit Peru, I make it a point to enjoy a slice of chocolate cake with dulce de leche at a restaurant or bakery. It’s one of those traditions that never gets old, and it inspired me to bring those same flavors into cupcake form.

These Chocolate Dulce de Leche Cupcakes with Donut Glaze bring all those flavors together in one perfect bite. The cake is soft, rich, and deeply chocolatey, filled with a silky surprise of dulce de leche, and topped with a shiny donut-style glaze that sets just like the ones on classic chocolate donuts. To make them extra festive, I added little pumpkin sprinkles on top — the cutest touch for Halloween or fall gatherings.

I filmed the whole process so you can see exactly how they come together — you can find the video over on my Instagram @pastry_tales

Now, let’s start with the recipe!

Yield 12-14 regular size cupcakes

Ingredients

For the Cupcakes:

  • ¾ cup all-purpose flour

  • ½ cup unsweetened dark cocoa powder

  • ¾ tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • 2 large eggs (room temperature)

  • 1 cup granulated sugar

  • ⅓ cup vegetable or canola oil

  • 2 tsp vanilla extract

  • ½ cup milk (room temperature)

  • 2 tbsp hot brewed coffee or espresso (optional, enhances chocolate flavor)

For the Filling:

  • dulce de leche

For the Donut-Style Glaze:

  • 1 cup powdered sugar

  • ¼ cup unsweetened cocoa powder

  • 3 tbsp hot boiling water (adjust for consistency)

  • 3 tbsp melted butter

  • 1 tsp vanilla extract

Chocolate cupcake with dulce de leche in the center

Instructions

1. Make the Cupcakes:

  1. Preheat oven to 350°F (180°C) and line a muffin pan with cupcake liners.

  2. In a bowl, sift together flour, cocoa, baking powder, baking soda, and salt. Set aside.

  3. In another bowl, whisk eggs and sugar until combined. Add oil and vanilla; mix well.

  4. Stir in milk, then gradually fold in dry ingredients until just combined.

  5. Stir in hot coffee if using — the batter will be thin, and that’s perfect.

  6. Divide batter into liners about ⅔ full.

  7. Bake 18–20 minutes, or until a toothpick comes out clean. Cool completely.

2. Fill with Dulce de Leche:

  1. Core the center of each cupcake using a corer, small knife, or piping tip.

  2. Trim any excess cake from the core so the top is level.

  3. Pipe in the dulce de leche until flush with the top.

3. Make the Donut-Style Glaze:

  1. Sift powdered sugar and cocoa powder into a bowl.

  2. Add melted butter and hot water, 1 tbsp at a time, until pourable but not too runny.

  3. Stir in vanilla.

  4. Dip the top of each cupcake into the glaze. Tap off excess.

  5. Let the glaze set at room temperature until firm and shiny (about 15–20 minutes).

Tips for Success

  • Keep the glaze thin for that classic “donut” look.

  • Level cupcakes slightly before glazing for a smooth finish.

  • Optional: a tiny sprinkle of sea salt on top enhances the dulce de leche.

These cupcakes are simple to make but feel like a special treat. Soft, chocolatey cake, sweet creamy filling, and shiny glaze — every bite is pure comfort. Enjoy!