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Mexican Chocolate Cupcakes with Dulce De Leche Frosting
AMANDA'S COOKIN'20Ingredients
50Minutes
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Ingredients
US|METRIC
24 SERVINGS
- 1 box butter (Betty Crocker Super Moist, recipe yellow cake mix)
- 1/4 tsp. chili powder
- 1/2 tsp. nutmeg
- 1/2 tsp. allspice
- 1/4 cup buttermilk (or milk)
- 1/2 cup unsalted butter (softened)
- 3 eggs
- 8 oz. BREAKSTONE'S Sour Cream
- 4 oz. mexican chocolate (like Ibarra or Abuelita, 1 disc plus 2 triangles)
- 1 can vanilla frosting
- 1 can dulce de leche (Nestles)
- powdered sugar (sifted)
- silver dragees
- 1 cup unsalted butter (softened)
- 4 cups powdered sugar (sifted)
- 1 can dulce de leche (Nestles)
- 2 tsp. pure vanilla extract
- 1/4 cup heavy cream
- 1 pinch sea salt
- silver dragees
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