How to make
Beat the eggs with a pinch of salt and sugar until a fluffy cream is obtained. While beating at all times with the mixer, add the oil, dulce de leche, yoghurt and essence.
Sift the flour into this mixture and mix with a wooden spoon until it has completely absorbed it. Distribute the mixture in paper cup, which are placed in the cupcake tins.
Fill only 3/4 of the capacity, so that the muffins can rise. Bake them in preheated oven at 360°F (180 degrees) for about 20-25 minutes.
Remove the finished cupcakes from the molds and leave them to cool. Whip the cream with 3 full spoons of dulce de leche.
Once the mixture thickens and becomes creamy, stop whipping it, so that the cream does not lump up.
Fill the mixture in a piping bag with a nozzle and pipe out the mixture onto the cooled cupcakes. If desired, sprinkle them with cocoa powder.
The Dulce de Leche Muffins are ready.
