Ingredients
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Key Ingredients
TOLL HOUSE®
NESTLÉ® TOLL HOUSE® Cocoa
Carnation®
NESTLÉ® CARNATION® Evaporated Milk
LA LECHERA®
Dulce de Leche 13.4 oz Can
Make It
Step 1
Preheat oven to 350° F. Line 48 mini muffin cups with paper or foil liners.
Step 2
Prepare cake mix batter according to package directions, using water, oil and eggs. Spoon into prepared muffin cups.
Step 3
Bake for 15 to 20 minutes or until wooden pick inserted in cupcake comes out clean. Cool completely. Meanwhile prepare frosting.
Step 4
Sift together powdered sugar and cocoa. Beat butter in large mixer bowl until creamy. Gradually beat in powdered sugar mixture alternately with evaporated milk. Beat in vanilla extract; beat until light and fluffy, adding more powdered sugar or evaporated milk as needed.
Step 5
With sharp knife, remove small portion from top of cupcake. Place some dulce de leche into heavy-duty plastic bag; snip tiny corner from bag and pipe about ½ teaspoon dulce de leche into each cupcake. Place cake pieces that were removed over top of dulce de leche if desired.
Step 6
Frost tops of cupcakes in an oval/football shape. With white icing, draw laces onto football. If desired, pipe green frosting around football to look like grass.
