Introduction
Imagine the warmth of cinnamon and spice meeting the gentle kick of chili, all wrapped in a rich, tender cupcake. These Mexican Chocolate Cupcakes with Dulce De Leche Frosting deliver a perfect balance of sweet and heat. You’ll finish them with a luxuriously creamy, caramel-flavored frosting that makes every bite a celebration.
Prep & Cook Time
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Servings: 4-6
Ingredients
- 1 box Betty Crocker Super Moist butter recipe yellow cake mix
- 1/4 teaspoon chili powder
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1/4 cup buttermilk or milk
- 1 stick (1/2 cup unsalted butter, softened)
- 3 eggs
- 1 8- oz container Breakstone’s sour cream
- 4 oz Mexican chocolate (like Ibarra or Abuelita (1 disc plus 2 triangles))
- 1 can vanilla frosting
- 1 can of Nestles Dulce De Leche
- sifted powdered sugar
- Silver dragees
- 2 sticks (1 cup unsalted butter, softened)
- 4 cups sifted powdered sugar
- 1 can of Nestles Dulce De Leche
- 2 teaspoons pure vanilla extract
- 1/4 cup heavy whipping cream
- Pinch of sea salt
- Silver dragees
Instructions
- Preheat your oven to 350°F (or the temperature specified on your cake mix box). Line a muffin tin with cupcake liners.
- In a large mixing bowl, combine the yellow cake mix, chili powder, nutmeg, and allspice. Whisk to incorporate the spices evenly into the dry mix.
- In a separate microwave-safe bowl, break the Mexican chocolate into pieces. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth. Set aside to cool slightly.
- To the bowl with the dry ingredients, add the buttermilk (or milk), 1 stick of softened butter, eggs, and sour cream. Beat with an electric mixer on medium speed until just combined.
- Pour the slightly cooled, melted Mexican chocolate into the batter and continue beating on medium speed for 2 minutes, scraping down the sides of the bowl as needed, until the batter is smooth and uniform.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- While the cupcakes cool, make the frosting. In a large bowl, beat the 2 sticks of softened butter with an electric mixer until light and fluffy.
- Gradually add the 4 cups of sifted powdered sugar, one cup at a time, beating well after each addition.
- Add 1 can of Nestles Dulce De Leche, pure vanilla extract, heavy whipping cream, and a pinch of sea salt. Beat on medium-high speed for 3-4 minutes until the frosting is very light, fluffy, and holds stiff peaks.
- Frost the completely cooled cupcakes using a piping bag or an offset spatula.
- Garnish each frosted cupcake with a few silver dragees.
Variations
- Filled Cupcakes: Use a piping tip or small spoon to carve out a little center from each cooled cupcake and fill it with the extra can of Nestles Dulce De Leche before frosting.
- Swirled Frosting: Create a two-tone effect by putting plain dulce de leche frosting and a small amount of the vanilla frosting from the can into the same piping bag fitted with a star tip.
- Spice Level: For a more pronounced warmth, increase the chili powder to 1/2 teaspoon. For a hint without the heat, use a mild chili powder or a pinch of cayenne.
- Dessert Shots: Crumble leftover cupcakes into a glass, layer with extra Dulce De Leche and whipped cream for a quick dessert parfait.
Tips for Success
- Ensure all your refrigerated ingredients (eggs, sour cream, butter) are truly at room temperature before mixing for a smoother, more emulsified batter.
- When melting the Mexican chocolate, stir frequently and use short bursts of heat to prevent it from seizing or burning.
- Sifting your powdered sugar for the frosting is crucial to avoid lumps and achieve a silky-smooth texture.
- For the fluffiest frosting, beat the butter for a full 3-5 minutes before adding the sugar, and beat the final mixture for another 3-4 minutes to incorporate air.
Storage & Reheating
Store unfrosted cupcakes in an airtight container at room temperature for up to 2 days, or freeze for up to 3 months. Frosted cupcakes should be stored in the refrigerator for up to 5 days due to the dairy in the frosting. Let them come to room temperature for about 30 minutes before serving for the best texture and flavor.
FAQ
Can I use a different cake mix flavor?
Yes, a devil’s food or chocolate cake mix would work well, but it will alter the distinct “Mexican chocolate” flavor profile created with the yellow mix and spices.
My Mexican chocolate is grainy after melting. Is that okay?
Yes, that’s normal. Brands like Ibarra contain sugar and cinnamon which don’t fully dissolve. The graininess will incorporate into the batter and bake out, leaving flavor.
Can I make the frosting ahead of time?
Absolutely. The frosting can be made and stored in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature and re-whip with your mixer for a minute to restore its fluffy texture before using.
What can I use instead of silver dragees for decoration?
A light dusting of cinnamon, a small sprinkle of flaky sea salt, or a drizzle of extra Dulce De Leche make excellent, simple garnishes.
Why are there two cans of Dulce De Leche and two listings for some ingredients?
One can of Dulce De Leche and the vanilla frosting are listed as part of the original, simpler frosting option. The second set (butter, powdered sugar, etc.) is for the detailed, homemade-style frosting instructions provided. You only need to use one set of frosting ingredients.
Can I use regular chocolate?
You can, but you will lose the distinctive cinnamon and spice notes inherent to Mexican chocolate. For a closer approximation, add 1/2 teaspoon of cinnamon to the batter if using regular semisweet chocolate.