Pumpkin Mocha Cupcakes
Pumpkin Mocha Cupcakes
Ingredients
Cupcakes
- 2 cups all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 cup sugar
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup coffee
- 2 large eggs
- 2 teaspoons vanilla extract
Whipped Cream Frosting
- 2 ¼ cups heavy cream, chilled
- ¼ cup confectioners' sugar
Dulce de Leche
- 1 14-ounce can sweetened condensed milk
Instructions
- 1
Place condensed milk into a slow cooker and cover with water. Cover and cook on low heat for 8 hours. Let cool to room temperature.
480 min - 2
Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
- 3
In a large bowl, combine flour, cocoa powder, sugar, pumpkin pie spice, baking soda, baking powder and salt.
- 4
In a large glass measuring cup or another bowl, whisk together vegetable oil, coffee, 1 cup hot water, eggs and vanilla. Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
- 5
Scoop the batter evenly into the muffin tray. Place into oven and bake for 15-18 minutes, or until a tester inserted in the center comes out clean.
15 min - 6
Remove from oven and cool completely on a wire rack before frosting.
- 7
In the bowl of an electric mixer fitted with the whisk attachment, beat heavy cream and confectioners' sugar until soft peaks form, about 3-4 minutes.
4 min - 8
Use a pastry bag fitted with a decorative tip to frost the cupcakes, drizzled with dulce de leche.
