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1
Preheat the oven to 350 degrees F. Line 2 (12-cup) muffin tins with gold foil cupcake liners.
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2
In a large mixing bowl, combine the cake mix, butter, milk, and eggs.
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3
Using a hand mixer beat on medium speed for 2 minutes, scraping down the sides of the bowl to be sure the batter is well incorporated.
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4
In a small bowl, mix together the 1/2 can of dulce de leche with 1 cup of cake batter and set aside.
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5
Using an ice-cream scoop, fill the muffin tins halfway to the top with the batter.
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6
Spoon a level tablespoon of the dulce de leche mixture into each cupcake liner, and with a butter knife swirl it into the batter.
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7
Bake until the tops are golden brown, and a toothpick inserted in the center comes out clean, about 10 to 12 minutes.
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8
Remove the cupcakes from the oven and cool in the tins for 5 minutes.
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9
Transfer the cupcakes to a cooling rack to cool completely.
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10
Frosting: In a cold mixing bowl, beat the cold heavy cream with a hand mixer until just before soft peaks form.
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11
Add the dulce de leche and beat until well incorporated and soft peaks form.
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12
Frost each cupcake with the caramel frosting, and sprinkle with gold dragees.
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13
Arrange the cupcakes on a serving tray and serve.
