Dulce de Leche Mocha Cupcakes

Dulce de Leche Mocha Cupcakes- chocolate cupcakes filled with Dulce de Leche, topped with Dulce de Leche Mocha Swiss Meringue Buttercream. Chocolate Cupcake 1 1/2 cup all-purpose flour (190 grams, 6.75 oz) 1/4 cup unsweetened cocoa powder (31 grams, 1.125 oz) 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp fine sea salt 1/2 cup canola oil (107 grams, 3.8 oz) 1 cup brewed coffee (240 ml) 1 tbsp white vinegar 2 tsp vanilla extract 1 cup granulated sugar (200 grams, 7 oz.) Dulce de Leche 1 1/4 cup dulce de leche Dulce de Leche Mocha Swiss Meringue Buttercream 2 oz chopped chocolate or chocolate chips (56 grams, 1/3 cup) 20 tbsp unsalted butter room temperature (283 grams, 10 oz) 4 large egg whites 1 cup sugar (200 grams, 7 oz) 1/4 cup Dulce de Leche 1 tbsp instant espresso powder Full recipe: https://www.piesandtacos.com/dulce-de... What I used to make these cupcakes (Amazon affiliate links) Piping tip used (Wilton 1B): https://amzn.to/2EvOzi5 My favorite Dulce de Leche (Havanna): https://amzn.to/34LFa0g Crispearls used to decorate the cupcakes: Milk Chocolate Crispearls- https://amzn.to/2QAAJgL White Chocolate Crispearls- https://amzn.to/2YMyWJK Dark Chocolate Crispearls- https://amzn.to/2YLKkWm Salted Caramel Crispearls- https://amzn.to/2EwXJea Troubleshooting the Swiss Meringue Buttercream: I can’t stress enough how important it is for the butter to be exactly at room temperature, not cold, and not too warm either. If the butter is too cold, it will form lumps in the buttercream, and if the butter is too warm, the buttercream will be soupy. Meringue: the meringue needs to be at stiff peaks before you start adding the butter, or the buttercream won’t firm up. If the buttercream is too soupy and runny, it’s either because the meringue wasn’t stiff before adding the butter, or because the butter was too warm when you’ve added it. Place the bowl in the fridge for 5 to 10 minutes if the buttercream isn’t firming up. And then whip it again for a few minutes and that will probably solve your issue. If the buttercream doesn’t firm up, it’s because the meringue was too soft when you’ve added the butter, and there’s not much that can be done at this point. #cupcakes