3ouncessemi-sweet chocolate, coarsely chopped (my favorite is linked in the notes below)
1/3cupunsweetened Dutch-processed cocoa powder (my favorite is linked in the notes below)
3/4cupwhole milk
3/4cupbread flour
3/4cupgranulated sugar
1/2teaspoonsalt
1/2teaspoonbaking soda
6tablespoonsvegetable oil
2large eggs, room temperature
2teaspoonswhite vinegar
1teaspoonvanilla extract
Homemade Dulce de Leche
1quart4 cups whole milk
1 1/2cupsgranulated sugar
1tablespoonvanilla extract
1/2teaspoonbaking soda
Dulce de leche buttercream
1cupunsalted butter, softened
1/2cupdulce de leche (recipe above)
1cuppowdered sugar, sifted
1 to 4tablespoonsHeavy whipping cream
Flaky sea salt
Instructions
Classic Chocolate Cupcakes
Preheat oven to 350°F. Line a standard, 12-cup muffin tin with paper liners.
In a small bowl, combine the chocolate and cocoa powder. In a microwave-safe glass bowl or cup, heat the milk for 30 to 45 seconds, until steamy. Pour the milk over the chocolate and allow to sit for 5 minutes. Stir until melted and smooth. Store in the refrigerator to cool, about 15 to 20 minutes.
In a medium bowl, sift together the flour, sugar, salt, and baking soda. Whisk to combine and set aside.
In a large bowl, whisk together the oil, eggs, vinegar and extract.
Stir the cooled chocolate mixture into the egg mixture.
In three additions, add the flour mixture into the chocolate mixture, whisking to combine each time.
Fill the prepared tin about ¾ full. Bake on the middle rack for 18-20 minutes or until a toothpick inserted comes out clean. Let cool in the tin for 10 minutes before transferring to a cooling rack to cool completely.
Homemade Dulce de Leche
In a large saucepan or pot*, combine the milk, sugar, and vanilla. Stir to combine. Heat over medium heat until the sugar has dissolved and the mixture is simmering.
Add the baking soda and stir to combine. When the baking soda is added, a lot of foam will be produced. If it looks like it will overflow, remove from heat immediately and continue stirring until the foam subsides. Return to low heat and allow to simmer for 2 1/2 to 3 hours, stirring every 20 to 30 minutes. As foam forms on the surface, skim it off. Do not mix it back into the mixture.
Mixture is done when deep golden brown. Strain through a sieve into a heatproof container. Allow to cool before covering. Store covered in the refrigerator for up to 4 weeks.
Dulce de Leche Buttercream
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium until pale and smooth. Reduce the speed to low and add the dulce de leche. Mix until combined.
Add the powdered sugar and continue to mix until smooth. Add the cream, 1 tablespoon at a time until a spreadable consistency.
Assembly
Use a paring knife to cut a cone out of the center of each cupcake, making sure to cut deep enough to almost reach the bottom. Set aside the cut-out cake. Fill the well with a spoonful of dulce de leche until it almost reaches the top. Replace the cut-out cake.
Frost with the dulce de leche buttercream and sprinkle on flaky sea salt.