Pumpkin Mocha Cupcakes

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.