Tres Leches Cupcakes

I made these delicious tres leches cupcakes for Cinco De Mayo! I had never made tres leches, and it may be possible that I have never even tried it before- cupcakes or regular cake either. But I wanted something traditionally Mexican for our celebration. I looked at many a recipe online, and found one that I tweaked. All the frosting recipes were way more involved than I wanted to commit to- cooking whipped egg whites over a double boiler and adding fresh whipped cream and homemade dulce de leche (by slow baking sweetened condensed milk to caramelize it). Way too much work! So I just mixed a can of pre-made dulce de leche with Cool Whip. May not be traditional, but it was yummy!

Ingredients
6 large eggs, separated
1/4 tsp. of baking soda
1/4 tsp. of salt
1 c. of white sugar
1/2 c. butter, melted and cooled
1 c. of all-purpose flour
3/4 c. of coconut milk
1/2 c. of cream
3/4 c. of sweetened condensed milk
1 can dulce de leche
1 large container of Cool Whip
Cinnamon, for garnish

Instructions
Preheat the oven to 325. Line muffin pans with paper cups.
With an electric mixer, over medium speed, beat the egg whites, baking soda and salt until soft peaks. Lower the speed of the mixer and add the egg yolks and sugar. Continue mixing until smooth, about 30 seconds.
Add the butter, folding it in with a spatula. Then, mix in the flour in three or four batches, mixing by hand (carefully, so as not to break the air bubbles that will add volume to the cupcakes) until the mixture is well blended.
Pour the batter into the paper-lined muffin pans, filling them only a little halfway. Very important- you want room for the milk you will pour over them.
Bake the cupcakes in a preheated 325 oven for 25 minutes. Meanwhile, stir together the three milks. When the cupcakes come out of the oven and are still warm, poke holes in them all the way to the bottom with a bamboo skewer about 10 times. Get your three milk mixture and pour just a little (a teaspoon-ish, so it doesn't overflow) on the tops of the cupcakes. Wait for the cupcakes to absorb the milk before pouring more on. Once all the milk mixture has been absorbed, which will take many applications, refrigerate- at least 2 hours.
Mix dulce de leche and Cool Whip together and spoon on just before serving. Sprinkle with cinnamon and enjoy!