Pumpkin Cheesecake Dulce de Leche Cupcakes
| PREP TIME: 30 MIN | BAKE TIME: 17 MIN | TOTAL TIME: 47 |
Chocolate cupcake, dulde de leche filling and a pumpkin spice cheesecake mousse. This cupcake is just so delicious and so perfect for any fall event.
Ingredients
Chocolate Cupcake
- 1 Cup + 1 TBSP Flour
- 1/4 Cup Dark Cocoa Powder
- 2 TBSP Cocoa Powder
- 1 Tsp Baking Soda
- 1/4 Tsp Baking Powder
- 1/2 Cup Buttermilk or a thick milk like lifeway kefir
- 1/3 Cup Cooffee(or Water +1 Tsp Instant Coffee)
- 1 Cup Sugar
- 2 Eggs
- 1/4 Cup Vegetable Oil
- 2 Tsp Vanilla
- Can of premade dulce de leche or see recipe for dulde de leche
Cheesecake Mousse
- 6oz Room Temp Cream Cheese
- 1 1/4 Cups Heavy Whipping Cream
- 1/3 Cup + 1 Tbsp Sugar
- 4 TBSP Pumpkin
- 1 Tsp Vanilla
- 1/4 Tsp Pumpkin Spice
- 1/4 Tsp Cinnamon
Chocolate Cupcakes
- Preheat the oven to 350F. Place cupcake liners in a cupcake pan.
- In a large bowl combine buttermilk, sugar,eggs vegetable oil,coffee, eggs and vanilla. Whisk until well combined
- In a separate bowl, sift all your dry ingredients.
- Add your dry ingredients to your wet ingredients in two additions until combined well. But do not over mix.
- Fill cupcakes 2/3 of the way full.
- Bake for 17-20 mins or until a toothpick inserted in the middle comes out clean.
- Allow cupcakes to cool completely.
Cheesecake Mousse
- In a stand mixer with a whisk attachment place the cream cheese, heavy whipping cream, sugar, pumpkin puree, spices and vanilla and beat on low speed until it starts to mix. When mixture is pretty combined bump the speed up to High and it only takes a couple of minutes and the mixture will be fluffy and creamy.
- Share your pics with me on social media! #sweetmelibakery
Assembly
- Make small holes in the center of the cupcakes and fill with the dulce de leche. You can discard of the cupcake tops or enjoy them. Pipe the cheesecake mousse on top. Allow cupcakes to set atleast 30-45 mins so the mousse has time to firm.
