I had some dulche de leche left over after making the cake. About 100 ml or so, and since I dislike throwing away food, I thought it was best to use it up. I made some chocolate muffins and added a dollop pf dulche de leche to the bottom of the case. They were really scrumptious and disappeared quickly when I took them to work. 🙂
The recipe is related to this one, but the texture is completely different because of the muscovado sugar. I think the other recipe works better as a whole cake, whereas this batter I would only use for muffins.
Chocolate muffins with muscovado and dulche de leche, makes 12
100 ml dulche de leche
100 ml caster sugar
200 ml light muscovado sugar
150 ml plain flour
2 tsp vanilla sugar
3 tbsp cocao
150 g melted salted butter (or unsalted + 1/2 tsp salt)
Put cake cases in a muffin tray. Place 1 tsp of dulche the leche in the bottom of each case. Mix the dry ingredients in a bowl. Add the melted butter and eggs. Mix and pour into muffin cases, fill only to 3/4. Bake for 20 mins or until they just set, in 175C.