Pumpkin Mocha Cupcakes
Total Time
8 hours 40 minutes
Prep Time
20 minutes
Cook Time
8 hours 20 minutes
Rating
4.67 out of 5 stars
(3)
Ingredients
10 cupcakes
- 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
- ½ teaspoon salt
- 1 cup vegetable oil
- 1 cup coffee
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ¼ cups heavy cream, chilled
- ¼ cup confectioners’ sugar
- 1 14-ounce can sweetened condensed milk
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Preparation
Step 1
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.
Step 2
Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
Step 3
In a large bowl, combine flour, cocoa powder, sugar, pumpkin pie spice, baking soda, baking powder and salt.
Step 4
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.
Step 5
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.
Step 6
Remove from oven and cool completely on a wire rack before frosting.
Step 7
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.
Step 8
Use a pastry bag fitted with a decorative tip to frost the cupcakes, drizzled with dulce de leche.
Step 9
Save recipe for the next time?
Chef's notes
It's actually a bit dangerous to have homemade dulce de leche lingering around in the fridge since I'm putting it on everything but then again, I can always start my diet next week, right?
