Dulce de Leche Latte Cupcakes

For the cupcakes:

Preheat oven to 350ºF.

1. In a medium bowl, combine the flour, baking powder, and salt and set aside.

2. In large bowl, cream the butter and sugar until the mixture is smooth. Add the eggs one at a time until well combined, and then mix in the vanilla and milk. In thirds, gently mix in the dry ingredients until it is just combined (do not over mix). Use a tablespoon to pour batter into the prepared cupcake tray lined with paper cups. Bake for 19 minutes; remove from the oven and them them cool completely.

For the espresso syrup:

In a small sauce pan, combine and whisk all the ingredients together. Bring to a simmer and cook on medium for 5 minutes or until the syrup reduces by about half. Pour into a cup or bowl and allow the mixture to cool down. To speed this up, place it in the freezer for a few minutes.

For the dulce de leche buttercream:

Use a mixer to cream the butter until it is smooth. Add the milk, vanilla, powdered sugar, and dulce de leche; cream together until texture is smooth yet firm enough to hold a peak.

To assemble cupcakes:

1. Once cupcakes have cooled completely, poke a hole, approximately 1″ in diameter, into the center of a cupcake.

2. Use a spoon to gently and carefully pour in about 2 teaspoons of cooled espresso syrup into the center hole of each cupcake.

3. Frost the cupcakes by placing buttercream in a pastry bag for piping or simply spread buttercream on with a spatula.