Indulgent chocolatey pumpkin cupcakes topped with an incredibly light whipped cream frosting and homemade dulce de leche made right in the slow cooker!
4.7 stars (3 ratings)
Ingredients
2cupsall-purpose flour
1cupunsweetened cocoa powder
1cupsugar
2teaspoonspumpkin pie spice
2teaspoonsbaking soda
1teaspoonbaking powder
½teaspoonsalt
1cupvegetable oil
1cupcoffee
2large eggs
2teaspoonsvanilla extract
For the whipped cream frosting
2 ¼cupsheavy cream, chilled
¼cupconfectioners’ sugar
For the dulce de leche
114-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.