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Plate of mexican chocolate cupcakes topped with dulce de leche buttercream

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.

Course Dessert
Cuisine Mexican
Keyword cupcakes, chocolate, dulce de leche
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 24 cupcakes

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

  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.)