Ingredients

1. 100 g Plain Flour
2. 20 g Cocoa Powder
3. 140 g Caster Sugar
4. 1½ tsp Baking Powder
5. Pinch of Salt
6. 40 g Unsalted Butter (at room temperature)
7. 120 ml Whole Milk
8. 1 Egg (at room temperature)
9. 1 tin of Dulce De Leche
10. 300 g Butter (at room temperature)
11. 150 g Icing Sugar
12. Few spoonfuls of Ducle De Leche

Instructions

1. Pre-heat your oven to 170°c (150°c for fan-assisted oven or Gas Mark 3) and line a muffin tray with nine cupcake cases.
2. Sift the flour, cocoa powder, sugar, baking powder & salt into a large bowl and add the butter. Mix together until you get a sandy consistency.
3. In a separate bowl whisk the egg & milk before gradually adding it to the flour mixture, a little at a time.
4. Once both mixture are just combined, use an ice cream scoop to fill the cases 2/3 full, ensuring the batter is distributed between the cases evenly.
5. Bake for 20 minutes until a skewer inserted comes out clean.
6. Once cool enough to touch, transfer to a wire rack to cool completely.
7. When completely cool, hollow out a small circle from the top of the cupcakes with a sharp knife. Spoon/pipe in enough Ducle de Leche to fill.