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Maison Cupcake Daim Bar Cupcakes
Print Recipe

Daim Cupcakes with Dulce de Leche Buttercream

Serves: 12 large muffin size cakes or 18 standard bun size or 24 mini muffin size
Course: Baking, Dessert
Cuisine: American
Keyword: dulce de leche, salted caramel buttercream
Servings: 12 cupcakes

Equipment

  • 1 12 hole muffin tin and paper cases – or more smaller ones according to size desired (see above).

Ingredients

For the cupcake bases

  • 125 g self raising flour
  • 25 g cocoa powder
  • 125 g caster sugar
  • 125 g butter softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 tbsp milk
  • 1/2 tsp chocolate extract (optional) available from Lakeland
  • 50 g Daim Bar pieces from Ikea OR about 4 large squares of milk cooking chocolate

For the buttercream

  • 500 g icing sugar
  • 160 g softened butter
  • 2 tbsp Dulce de Leche
  • 50 ml milk
  • 1 tsp vanilla extract
  • Dime Bar pieces extra decoration, approx 5 per cake
  • Chocolate powder Shaken on top - optional.

Instructions

  • Preheat oven to 180c or gas mark 4. Cream the butter and sugar using an electric hand mixer. Add the eggs and chocolate extract and mix some more. Finally mix in the flour, cocoa powder, chopped chocolate or dime bar pieces and the milk. Do not over mix.
  • Spoon the batter into large muffin cases in a 12 hole muffin tray so that they are around two thirds full. Bake for around 18 minutes. For 12 large cupcakes I set the timer for 12 minutes, turn them around on the shelf and leave for another 6 minutes. For standard cupcake size and mini muffin size I set the timer for 10 minutes, turn around then give them a further couple of minutes until done.
  • The centres may erupt like little volcanoes but that’s ok, you can lop off these peaks if you want to ice them flat or pipe icing in a spiral to emphasis their shape!
  • When the cakes are done, a cocktail stick will just about come out dry. With practice you get the confidence to know how early this is, leaving them even a couple of minutes beyond this point will make your sponge too dry.
  • Leave to cool in the tins for a few minutes before transferring to a wire rack. Allow to cool completely before covering with icing.
  • For the buttercream, beat the softened butter and milk with an electric hand mixer or free standing mixer until very soft and fluffy. Sift on the icing sugar several table spoons at a time and incorporate. The more you do at once the more it gets wafted round the kitchen covering everything so it’s best to go slow. When all the icing sugar is mixed in, add another the dulce de leche then a tablespoon of milk if you think it’s still too stiff. Beat the buttercream with the mixer for several minutes, it will go fluffier and lighter. Remember that although it will be soft and squidgy now, the surface of the buttercream will go harder when it’s had a couple of hours to dry out on the surface of a cake.
  • Paste your buttercream over the cupcake bases using a small palette knife or pipe with a star nozzle to get the same effect you see above. Dot with dime bar pieces to decorate.