Mocha-Walnut Cupcakes with Dulce de Leche Frosting Recipe
"Unsweetened chocolate, bittersweet chocolate, and instant espresso powder give these cupcakes a deep, rich flavor that is complemented perfectly by the dulce de leche frosting. Dulche de leche is a caramel flavor widely used in Latin American cuisine. Both the cupcakes and the frosting can be made a couple of days in advance and assembled shortly before serving. Adapted from "Intensely Chocolate" by Carole Bloom..."
INGREDIENTS
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For the cupcakes:
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* 1 1/3 cups (6 ounces) walnuts
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* 2 ounces unsweetened chocolate, finely chopped
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* 8 ounces bittersweet chocolate (66-72% cacao content), finely chopped
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* 8 ounces (16 tablespoons/2 sticks) unsalted butter, cut into small pieces
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* 1 instant espresso powder
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1 teaspoon pure vanilla extract
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1 teaspoon pure chocolate extract
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6 large eggs, at room temperature
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3/4 cup (5 ounces) superfine sugar
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3/4 cup (4 1/2 ounces) firmly packed light brown sugar
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3/4 cup (3 1/4 ounces) all-purpose flour
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1/4 teaspoon kosher or fine-grained sea salt
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For the dulce de leche frosting:
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8 ounces (16 tablespoons/2 sticks) unsalted butter, softened
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One 14-ounce can sweetened condensed milk
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