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Plate of mexican chocolate cupcakes topped with dulce de leche buttercream

Mexican Chocolate Cupcakes with Dulce de Leche Buttercream


  • Total Time: 35 minutes
  • Yield: 24 cupcakes 1x

Description

Mexican Chocolate Cupcakes with a dulce de leche buttercream have a kick of spice of cayenne pepper with a buttercream sweetened with dulce de leche cream.


Ingredients

Units Scale
  • 1 18.25 oz. box Milk Chocolate cake mix
  • 1 cup buttermilk
  • 1/2 cup canola oil
  • 1 1/2 tsp. cinnamon
  • 1/2 tsp. chili powder
  • 1/4 tsp. cayenne
  • 4 eggs
  • 1 stick butter (room temperature)
  • 1/2 cup dulce de leche
  • 1/4 cup milk
  • 1 tsp. cinnamon
  • 2 1/2 cups powdered sugar (more or less to achieve desired consistency)
  • 1 teaspoons vanilla


Instructions

  1. Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.
  2. Add the first six cake ingredients together in a large mixing bowl. Beat with an electric mixer on low to medium speed until moistened, about 30 seconds. Add eggs one at a time, until the batter is well-mixed. Increase speed to high and beat until thick, 2 minutes longer.
  3. Pour or scoop the batter into the paper liners until they are 2/3 full. Bake for 15-20 minutes, or until a toothpick inserted in the middle comes out clean. Remove from oven and let cupcakes cool on a wire rack.
  4. To Make Frosting:
  5. Cream butter in an electric mixer on medium-speed until smooth and fluffy, about 2-3 minutes. Then add dulce de leche, vanilla and cinnamon and mix on low-speed until combined. Gradually add in the milk and powdered sugar, alternately, until combined. Then beat on medium speed until light and fluffy, another 3-5 minutes. (Add in more powdered sugar if consistency is too thin.)
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Cuisine: Mexican

Keywords: cupcakes, chocolate, dulce de leche