Indulgent chocolatey pumpkin cupcakes topped with an incredibly light whipped cream frosting and homemade dulce de leche made right in the slow cooker!
INGREDIENTS
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
1/2 teaspoon salt
1 cup vegetable oil
1 cup coffee
2 large eggs
2 teaspoons vanilla extract
FOR THE WHIPPED CREAM FROSTING
2 1/4 cups heavy cream, chilled
1/4 cup confectioners’ sugar
FOR THE DULCE DE LECHE
1 14-ounce can sweetened condensed milk
INSTRUCTIONS
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.
Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
In a large bowl, combine flour, cocoa powder, sugar, pumpkin pie spice, baking soda, baking powder and salt.
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.
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.
Remove from oven and cool completely on a wire rack before frosting.
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.
Use a pastry bag fitted with a decorative tip to frost the cupcakes, drizzled with dulce de leche.
Reviewed by EL KATIBI MARIA
on
April 17, 2024
Rating:
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