Double Chocolate Salted Caramel Muffins
 
 
Yield: 12 muffins
Ingredients
  • 1½ cups all-purpose flour
  • ¾ cup sugar
  • ½ cup unsweetened Dutch-process cocoa powder
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • ½ cup semisweet chocolate chips
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup vegetable oil
  • ½ cup thick dulce de leche
  • Flaked sea salt
Directions
  1. Preheat the oven to 375 degrees F. Line a 12-cup cupcake pan with paper liners and set aside.
  2. In a large bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Add the chocolate chips (leaving 3 chips aside) and stir to combine.
  3. In a small bowl, whisk the eggs. Add the milk and vegetable oil then whisk until smooth. Pour the egg mixture into the flour mixture and stir until just combined.
  4. Evenly pour the batter into the prepared paper liners. Each muffin cup should be filled ⅔ to the top. Bake for 8-10 minutes, or until the edges of the muffins have started to set, but the center of each muffin is still liquidy. Remove the muffin pan from the oven and working quickly, dollop 1 heaping teaspoon of dulce de leche into the center of each muffin. Return the pan to the oven. Continue to bake for 10-15 more minutes, or until a toothpick inserted into the muffin comes out clean. Make sure to insert the toothpick into the muffin itself and not the dulce de leche.
  5. As soon as the muffins are out of the oven, use a grater or microplane to grate the chocolate chips you set aside over the tops of the muffins. Sprinkle the top of each muffin with the flaked sea salt. Let the muffins cool in the pan for 5 minutes then move the muffins to a cooling rack until completely cooled.
Notes
The batter is supposed to rise and bake over the dulce de leche. Some of my dulce de leche stayed on the top of my muffins because I probably let them cook too long before dolloping on the dulce de leche. They taste delicious either way so don’t worry too much about it.
Recipe by Lemon & Mocha at http://www.lemonandmocha.com/2018/02/01/double-chocolate-salted-caramel-muffins/