Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle #SundaySupper

Do you have a 2013 culinary bucket list? I haven’t actually written one out yet but I have a couple of things that I’m thinking I definitely have to make this year, like yeast breads, cinnamon rolls, dumplings and of course, dulce de leche. But lucky enough, I get to finally cross that off the list.

I’ve been wanting to make dulce de leche for quite some time now but I’ve always been too nervous to boil up a can of condensed milk. But then I found out that you could actually make it in a crockpot so I just had to try it out. It was incredibly simply to make - so simple that all you had to do was put in a can of condensed milk in a crockpot filled up with water and left to “cook” on low for 8 hours. Too easy, right?

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?

Don’t forget to check out what everyone else is crossing off their bucket list for #SundaySupper!

Sunday Supper Specialty Breads:

• Homemade Bagels with Mimosa Spread by Daily Dish Recipes
• Homemade Tortillas by Supper for a Steal
• Brioche by Gotta Get Baked
• Alton Brown’s Soft Pretzels by Hezzi-D’s Book and Cooks
• Braided Challah by The Girl in the Little Red Kitchen
• French Baguette by Mooshu Jenne
• Cinnamon Sugar Pretzel Bites by In the Kitchen with Audrey
• Belgian Waffles by Cindy’s Recipes and Writings
• Gluten-free Bread by Happy Baking Days
• Monkey Bread by Vintage Kitchen Notes

Sunday Supper Main Dishes:

• Lightened Up Slow Cooker Butter Chicken by The Meltaways
• Gluten Free Ravioli by No One Likes Crumbley Cookies
• Bagna Cauda and Potatoes by Shockingly Delicious
• Beef Wellington by Family Foodie
• Green Chili and Lentil Tamales by Mangoes and Chutney
• Mushroom Ragout over Creamy Polenta by Noshing with the Nolands
• Butternut Squash Gnocchi by Peanut Butter and Peppers
• Ropa Vieja by Magnolia Days
• Tah-Dig (Persian Rice) by The Little Ferraro Kitchen
• Fresh Ravioli with Ricotta by Comfy Cuisine
• Stuffed Artichoke by The Roxx Box
• Braised Short Ribs by The Messy Baker blog
• Julia Child’s Boeuf Bourguignon by Hip Foodie Mom
• Classic Cheese Souffle by Jodi Can Cook
• French Onion Soup by The Weekend Gourmet
• Leaping Frog Chicken by The Urban Mrs.
• Fried Polenta with Spicy Tomato Relish by Mama Mommy Mom
• Savory Spinach-Filled Crepe Cake with Cheddar Sauce by Webicurean
• Japanese-Style Prosperity Pockets & Goat Cheese En Croute by Ninja Baking
• San Antonio Puffy Tacos by Sustainable Dad
• Chinese Dumplings by My Cute Bride
• Falafel by Small Wallet Big Appetite

Sunday Supper Desserts and Snacks:

• Creamy Lemon Fudge by Chocolate Moosey
• Zebra Cake by That Skinny Chick Can Bake
• Baked Alaska by It’s Yummiclicious
• Faux Ice Cream with Bananas by Country Girl in the Village
• Divinity by Juanita’s Cocina
• Homemade Seafoam Candy by girlichef
• French Macarons by I Run for Wine
• Mocha Macadamia Trifle with Mascarpone Cream by The Foodie Army Wife
• Nut and Seed Nougat by What Smells So Good
• Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle by Damn Delicious
• Chocolate Meringue Cake (gluten free) by Dinners, Dishes and Desserts
• Gluten-Free Golden Fudge Cake by Cupcakes & Kale Chips
• Orange Rum Tiramisu Cake by Crispy Bits & Burnt Ends
• Peanut Sesame Honey Brittle by Sue’s Nutrition Buzz
• Granola Bars with Dried Fruit by The Wimpy Vegetarian
• Jamaican Blue Drawers by Lovely Pantry
• Mini Classic Key Lime Pies  by In the Kitchen with KP
• Donuts: Redux by Kelly Bakes
• Hot Lemon Curd Soufflés by Food Lust People
• Popcorn with truffle oil and asiago cheese by Ruffles & Truffles

Pumpkin Mocha Cupcakes with Whipped Cream Frosting and Dulce de Leche Drizzle (adapted from My Baking Addiction, Annie’s Eats and Buns In My Oven):

Yields 10 cupcakes

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

DIRECTIONS:

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.

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