Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream

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These cupcakes really were amazing! I made them twice, however i added a couple of my own tricks. I added about i 1/2 tsp of cinnamon to my milk mixture and also sprinkled some on the top at the end. I also used a simple buttercream icing recipe instead of the dulce de leche. I'm sure it would have been amazing but i simply didn't have the time for it. MAKE SURE when you add the egg white fluff you really do take the time to fold it in gently!!! It makes a HUGE difference in the texture of the cupcake! I got so many compliments on these, my mother said it was the best cupcake she ever tasted. (:

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Just to let Bianca know, I did make this into a cake, and it was still amazing tasting. However, unless you double the recipe it is a dense, thin cake, about an inch, maybe an inch and 1/4 thick. Does not get any fluffier that the cupcakes either, but it is still scrumptious!! The bake time for the cake was around 20 minutes, I had to watch it.
My boyfriend, who never touches any cake could not keep his hands off this one, so consider this recipe a success!!

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I made these cupcakes for my best friend's birthday. After reading the reviews, I am relieved that my cupcakes were not the only ones that sunk! Great recipe, definitely time consuming, but my tip next time is to make it into a regular cake and not cupcakes. Very very delicious!!!

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I can not see the recipe can someone help this looks delicious

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I made these twice. The first time I followed the instructions exactly and removed them from the oven when a toothpick inserted in them came out clean. They were underdone, pale, and sunken in the middle. My oven is calibrated and checked with an oven thermometer so that was not the issue. They simply take longer to bake (30-35 minutes. My advice - bake until you have completely golden brown tops.

I baked them longer the second time (completely brown tops but once again, when removed from the oven the centers sank down. Is this intentional ? Maybe so, because they were delicious and light, and the sunken center provided a great place to soak in the the tres leches. But if so the recipe should mention it. The appearance was an off-putter.

By the way, the yield was 1 dozen normal size cupcakes.

You can forego making the dulce de leche if you can buy it (many Mexican groceries stock one form or another. Whip 4 oz (by wieight of dulce and 4 oz of unsweetened butter until smooth, add 1/2 cup confectioners sugar and beat again. Voila! Done. And this yields an appropriate amount for 12 cupckes. The amount the recipe makes would frost over Cleveland.

Despite the sunken cupcake centers (which bother me psychologically - maybe more protein would yield a better shape(?, (maybe an extra egg white would do it?, but then again, it might compromise the taste. these were light as a cloud and tasted wonderful. Friends raved, so this is worth the trouble. But by all means forego making your own dulce unless you are a glutton for punishment or have been assigned this as penance for a grevious sin.

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This will cut an hour of prep time: if you are near any spanish specialty food stores buy a jar of dulce de leche imported from Argentina. It costs about $4.00, but tastes much better than the condensed milk concoction and saves time.
Dulce de leche, is a sweet caramel spread popular throughout Latin America and used as a spread for bread, pastries, cakes, crepes and cookies. It is known as cajeta in Mexico, manjar blanco in Peru, Chile and Bolivia, and arequipe in Colombia.

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The inside was soggy and the taste was average. I made it at my apartment and my roommates usually devour what I cook, especially sweet things. They weren't fans of this; I'm not either.

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I'm hispanic and tres leches cakes are a favorite dessert for us. This is the first time I tried it with coconut and loved it because coconut is one of my favorite flavors. The original recipe calls for heavy cream instead of coconut milk. If you want to make things easier for you, some brands of condensed milk are selling the dulce de leche already made. If you can't find one in your area look for it in a latin supermarket. Also, you can try boiling the unopened can for 1 1/2 hours. Make sure the water is always covering the can, and lay it sideways so it cooks evenly. This is how I always make my dulce de leche and it works out great.

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I saw this recipe and had to try it. I'm at the cooling the dulce de leche part. I have a question though.....did anyone's cupcakes fall in the center. If not does anyone have any idea as to why mine did. I want to try again to get a better result. Any ideas....thanks in advance

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The cupcakes were good but I would never make them again due to the amount of effort and time involved. It definitely took me a good 5 hours! The actually cake part itself was not very tasty (which really worried me at first since I was almost half way in already! but with the tres leche it tasted much better., And I agree that the icing was too sweet. The amount of time for cooking and cooling everything after each step was just too much. Maybe with a different cake batter recipe and pre-made dulce de leche it would be worth making!