Pumpkin Spice Cupcakes with Chocolate Dulce de Leche Glaze

Preheat the oven to 350 degrees. Line cupcake pans with paper liners (this recipe should make 18-24 cupcakes).

Place the spice cake mix in a large bowl or in the bowl of a standing mixer. Add the vegetable oil, pumpkin, buttermilk, eggs, vanilla, and pumpkin pie spice. Whisk until very well mixed, about 2-3 minutes.

Spoon cake mix into cupcake molds, adding about 1/4 cup of batter to each one.

Place cupcakes in the oven and bake until cupcakes have risen well and their tops spring back lightly from your touch, about 15-20 minutes. Remove cupcake pan from the oven and place on a rack to cool for 10 minutes or so, then remove cupcakes from pans and let cupcakes cool completely.

To make the icing: Place the dulce de leche in a microwave safe bowl. Add the chocolate chips. Microwave for 20-30 seconds, then remove dulce de leche and stir. Return mixture to the microwave for another short interval, then stir. Repeat until chocolate is melted and mixture is spreadable and smooth. Stir in vanilla and a pinch of salt.

Spread chocolate dulce de leche mixture onto the cupcakes, and decorate with a piece of candy corn or whatever decoration you prefer.

Cupcakes will keep, wrapped or in an covered container, for 3-5 days in the refrigerator.

Makes 18-24 cupcakes.