These Hatch Green Chile Cornbread Cupcakes offer a perfect blend of savory heat from the roasted chiles and a hint of sweetness from the coconut milk and pineapple. The result is a beautifully moist and flavorful cupcake with a touch of spice, making them the perfect balance for the rich, creamy Dulce de Leche frosting. Topped with a sprinkle of flaky sea salt, this dessert brings together a fusion of sweet and savory flavors for an unforgettable treat.

Ingredients

For the Cornbread Cupcakes

• 1/2 cup yellow cornmeal
• 3 cups granulated sugar
• 1 teaspoon salt
• 2 1/2 cups all-purpose flour
• 1 Tablespoon baking powder
• 1 Tablespoon ground cinnamon
• 1 1/2 cups canola oil
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 13-ounce can unsweetened coconut milk
• 1 8-ounce can Ccrushed pineapple, drained
• 1 1/3 cups Hatch chiles, roasted, peeled, seeded, and diced

For the Dulce de Leche Frosting

• 1 1/2 cups unsalted butter, at room temperature
• 2 1/2 cups prepared Dulce de Leche, divided
• 1 teaspoon vanilla extract
• Fine sea salt, to taste
• Flaky sea salt, for finishing (optional)

Procedure

1. Preheat and Prep: Preheat the oven to 350°F (175°C). Lightly grease a muffin tin or line with paper baking cups.
2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, salt, baking powder, and cinnamon. Set aside.
3. Combine Wet Ingredients: In a large bowl, mix the canola oil, eggs, vanilla extract, and coconut milk. Whisk until fully combined.
4. Combine Wet and Dry: Slowly incorporate the dry ingredients into the wet mixture. Stir until the batter is smooth and well combined.
5. Add Pineapple and Chiles: Gently fold in the drained pineapple and roasted Hatch chiles until evenly distributed throughout the batter.
6. Fill Muffin Tins: Fill each muffin cup about 2/3 full with the batter.
7. Bake: Bake for 25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the tin for a few minutes, then transfer to a wire rack to cool completely.

For the Dulce de Leche Frosting

1. Whip the Butter: In the bowl of an electric mixer fitted with the whisk attachment, whip the butter on medium speed for 4-5 minutes until light, fluffy, and pale in color. Scrape the bowl halfway through to ensure even whipping.
2. Incorporate Dulce de Leche: Gradually add 2 cups (320 grams) of the prepared dulce de leche, about 1/2 cup at a time, allowing each addition to fully incorporate before adding the next. Scrape the bowl after each addition to ensure everything is well-mixed.
3. Flavor and Salt: Once the butter and dulce de leche are fully combined, add the vanilla extract. If using flaky sea salt, add about 1/2 teaspoon of fine sea salt to the frosting. If you’re not using flaky salt, you can add up to 1 teaspoon of fine sea salt, or to taste.
4. Frost the Cupcakes: Transfer the frosting to a pastry bag fitted with a large round or star tip.
5. Cut and Fill the Cupcakes: Using a small cookie cutter, a piping tip, or a paring knife, cut a small circle out of the center of each cooled cupcake. (This is a great snack for the baker!)
6. Fill the center of each cupcake with about 2 teaspoons of the remaining dulce de leche. Allow the filling to slightly mound above the surface of the cupcake.
7. Frost and Garnish: Pipe the dulce de leche frosting generously onto each cupcake, swirling to create a beautiful, frosted dome.
8. If desired, finish with a light sprinkle of flaky sea salt for an extra touch of flavor.

Cook’s Notes

• • These cupcakes can be made ahead of time and stored in an airtight container for up to 2-3 days. The flavor of the Hatch chiles deepens as they sit, making them even more delicious the next day!
• For a tropical twist, you can substitute the pineapple with chopped mango or coconut flakes.
• For added flair, drizzle a bit of extra dulce de leche over the top of the frosting before serving.

Serving Suggestion

• Serve these Hatch Green Chile Cornbread Cupcakes at your next dinner party or family gathering. The combination of spicy, sweet, and creamy flavors is sure to be a hit.
• Pair them with a cold glass of iced tea or a warm cup of spiced coffee for the perfect indulgence.