Mexican Chocolate Cupcakes with Dulce de Leche Frosting

 

Heat oven to 350*

Mexican Chocolate Cake:

• 1 box Chocolate Cake Mix( I prefer Duncan Hines but any brand is fine)
• 1 1/2 tsp. ground cinnamon
• 1/2 tsp.  cayenne pepper
• 1 package of Chocolate instant pudding
• 1 additional egg

Dulce de Leche Buttercream Frosting:

• 2 softened sticks of unsalted butter
• 2 cups of prepared Dulce de Leche
• 1 tablespoon of milk
• 4 cups of powdered sugar

Step 1- Mix together dry cake mix and instant pudding. Prepare as instructed on the box and add additional egg. Add cinnamon and cayenne pepper to cake batter and mix well.

Step 2-Spoon cake batter into prepared cupcake liners and pan til about 2/3 full.

Step 3- Bake cupcakes as directed on the box, if toothpick test approved, remove cupcakes from the oven and let cool.

Step 4- Frost when completely cooled.

 

Frosting instructions:

Step 1- Cream together butter and dulce de leche.

Step 2- Once blended, add powdered sugar. (For thick frosting add all powdered sugar at once, for smoother frosting, add powdered sugar gradually)

 

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