Name: Moist Chocolate Cupcake with Cream Cheese Frosting and Dulce de Leche
Prep time: 2400 min
Yield: 30
Cuisine: Peruana
Ingredients: 1 kilo flour, unprepared; 1 kilo sugar; 8 eggs; 1 tablespoon white vinegar; 1 liter cow's milk, fresh; 450 milliliters vegetable oil; 25 grams baking soda; 25 grams baking powder; 180 grams cocoa; 1 teaspoon instant coffee; 500 grams icing sugar, (for the frosting); 230 grams cream cheese, (for the frosting); 50 grams butter, (for the frosting); lemon drop, (for the frosting); chantilly cream, (for the frosting); pisco, (for the frosting)

Preparation

40h

Low

Preheat the oven to medium temperature. Add the tablespoon of vinegar to the milk and let it curdle. In a bowl, beat the eggs, the curdled milk, sugar, and oil.