Cupcakes with condensed caramel in waffle cones

Ingredients:

Cupcakes

• 18 waffle ice cream cones
• 0.5 cups of butter at room temperature
• 1 cup brown sugar
• 3 large eggs at room temperature
• 1.75 cups premium wheat flour
• 1 teaspoon of baking soda
• 0.25 tsp salt
• 0.5 cup whole milk (6%) at room temperature
• 1 teaspoon vanilla extract
• Condensed caramel or melted chocolate for drizzling

Condensed caramel "Dulce de leche"

• 300 ml. condensed milk
• 1 cup whipping cream (33-35%)
• 3 tbsp. l. brown sugar

Cream

• 0.5 cups of butter at room temperature
• 0.25 tbsp. Dulce de leche caramel
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• 0.5 tsp salt

Preparation:

1. Condensed caramel.
   
   Pour the condensed milk, cream, and brown sugar into a heavy-bottomed saucepan and cook, stirring constantly, over medium heat until the mixture reaches a thick caramel consistency, about 15 minutes (you may need to adjust the stovetop temperature to ensure the mixture is thick enough). Cool and refrigerate the caramel until ready to use.
2. Preheat oven to 180°C. Place the cups in small baking dishes (this will keep them in place while filling and baking).
3. Beat the butter and sugar until creamy. Add the eggs, beating each one thoroughly. In a separate bowl, sift the flour, baking soda, and salt. Measure out the required amount of milk and add the vanilla. Then add the flour and milk alternately, beginning and ending with the flour, mixing well after each addition.
4. Place a tablespoon of condensed caramel into each ice cream cup. Use an ice cream scoop to scoop the batter into each cup (just spoon the batter in; it will spread evenly inside). Bake the cupcakes for 25-30 minutes, or until a toothpick comes out clean. Cool completely before frosting.
5. Cream.
   
   Beat the butter with the condensed caramel until smooth. Add the powdered sugar, vanilla, and salt and beat until fully combined. Fill a piping bag fitted with a large regular tip with the buttercream and pipe a spiral onto each cupcake. Top with the remaining caramel or hot chocolate. Cool until ready to serve.
   
   Cupcakes are best served the same day they are made..