Mexican Chocolate Cupcakes with Dulce de Leche Buttercream
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.
Servings 24 cupcakes
Equipment
- cupcake pans
Ingredients
- 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
- Preheat the oven to 350 degrees. Line 24 muffin cups with paper liners.
- 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.
- 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.
- To Make Frosting:
- 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.)