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Pumpkin Mocha Cupcakes
4.7 from 9 votes

Pumpkin Mocha Cupcakes

Indulgent chocolatey pumpkin cupcakes topped with an incredibly light whipped cream frosting and homemade dulce de leche made right in the slow cooker!

Prep Time
20 mins
Cook Time
8 hrs 20 mins
Total Time
8 hrs 40 mins
Servings: 10 cupcakes
Course: Dessert

Ingredients

  • 2 cups all-purpose flour
  • 1 cup cocoa powder unsweetened
  • 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 egg large
  • 2 teaspoons vanilla extract
For the whipped cream frosting
  • 2 ¼ cups heavy cream chilled
  • ¼ cup confectioners’ sugar
For the dulce de leche
  • 1 sweetened condensed milk 14-ounce can

Instructions

    Cup of Yum
  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.
  2. Preheat oven to 350 degrees F. Line a 12-cup standard muffin tin with paper liners; set aside.
  3. In a large bowl, combine flour, cocoa powder, sugar, pumpkin pie spice, baking soda, baking powder and salt.
  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.
  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.
  6. Remove from oven and cool completely on a wire rack before frosting.
  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.
  8. Use a pastry bag fitted with a decorative tip to frost the cupcakes, drizzled with dulce de leche.