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    Broken Oven Baking » Recipes » Cakes & Cupcakes

    Banoffee Cupcakes

    Published: Apr 19, 2023 by Kayla Burton · This post may contain affiliate links · Leave a Comment

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    Banoffee Cupcakes Pin

    Banoffee Cupcakes are moist banana cupcakes filled with dulce de leche and topped with a whipped chocolate ganache frosting. The combination of banana, dulce de leche, and chocolate is hard to beat! These caramely banana cupcakes are sweet, nutty, decadent, and are sure to be a crowd pleaser.

    A banoffee cupcake cut in half showing the dulce de leche filling.

    If you're not familiar with banoffee, it is a classic flavor combination from England of banana and toffee, usually made into a pie. My spin on this traditional dessert is banoffee pie cupcakes made with store bought or homemade dulce de leche (instead of making a toffee sauce from scratch). I've also added brown butter in the cupcake batter for extra nuttiness and caramel flavoring, like in my Chocolate Chip Banana Bundt Cake!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • How to Make Banoffee Cupcakes
    • Expert Baking Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe
    • 💬 Comments

    Why You'll Love This Recipe

    • It's a great use for the overripe bananas on your counter!
    • Using store-bought dulce de leche is a big time saving trick instead of making homemade toffee sauce.
    • Chocolate ganache frosting is always a good thing, and whipping it makes a fluffy, rich topping.
    • A tried and true flavor combination that may be new to you and your friends!

    Ingredients

    Ingredients needed to make banoffee pie cupcakes.
    • Overripe bananas are key to getting the right flavor and texture in your banoffee cupcakes.
    • Unsalted butter gets cooked on the stove until nutty, adding lots of flavor to the cupcake batter.
    • Sour cream adds richness and helps keep the banana cupcakes really moist.
    • Use high quality semi-sweet chocolate chips since it is one of only two ingredients in the ganache frosting. Using good chocolate really improves the flavor and consistency!
    • Store bought dulce de leche is a great option for the filling, or you can make your own with a can of sweetened condensed milk.

    See recipe card below for a full list of ingredients and measurements.

    Substitutions & Variations

    • Top with whipped cream, cream cheese frosting, or buttercream instead of the whipped chocolate ganache.
    • Use store bought dulce de leche or make your own with a can of sweetened condensed milk.
    • Skip the center cutout and simply spread the dulce de leche on top of the cupcakes before frosting.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    How to Make Banoffee Cupcakes

    Browned butter in a skillet with a spatula.

    Step 1: Brown the unsalted butter, then remove from the heat and let cool. This can be sped up by placing it in the fridge, but be sure to stir it every 5-10 minutes so it doesn't solidify.

    Stirring chocolate ganache in a bowl with a spatula.

    Step 2: To make the ganache, pour hot cream over the chocolate chips. Let sit, covered, for 5 minutes, then stir until smooth. Let the ganache cool and thicken while making the cupcakes.

    Whisking brown butter, sugars, eggs, vanilla extract, sour cream, and mashed bananas in a bowl.

    Step 3: In a large bowl, whisk the cooled brown butter, light brown sugar, and granulated sugar to combine. Mix in the eggs, vanilla extract, sour cream, and mashed bananas.

    Brown butter banana cupcake batter in a bowl.

    Step 4: In a separate bowl, whisk together the all purpose flour, baking soda, cinnamon, and salt. Then, fold this mixture into the wet ingredients.

    Scooping banana batter into cupcake liners.

    Step 5: Fill 15-16 cupcake liners about ⅔ of the way up with batter, and bake at 350°F until a toothpick comes out clean (about 18-22 minutes). Allow the cupcakes to cool in the pan for 5-10 minutes, then remove and transfer to a wire rack to cool completely.

    Chocolate ganache whipped to stiff peaks.

    Step 6: Whisk the cooled and thickened ganache until it is light and fluffy with stiff peaks.

    A banana cupcake with dulce de leche filling.

    Step 7: Cut holes out of the cupcake centers, fill with dulce de leche, and place cutout piece of cake back on top of the filling.

    Piping whipped chocolate ganache on top of dulce de leche filled banana cupcakes.

    Step 8: Pipe the whipped chocolate ganache on the filled cupcakes.

    Expert Baking Tips

    1. Make sure the cupcakes have completely cooled before cutting out the centers and frosting. Filling and frosting the cupcakes while still warm will lead to melted dulce de leche and frosting and create quite a mess.
    2. Use a sharp knife or cupcake corer to remove the center of the cupcakes. Be careful not to cut all the way through the bottom of the cupcakes, but just about ⅔ down.
    3. Use an extra large star piping tip to swirl the frosting onto the cupcakes.

    Recipe FAQs

    What is banoffee?

    Banoffee is a pie from Great Britain that is made with bananas, toffee, whipped cream, and usually has shaved chocolate on top.

    What is dulce de leche?

    Dulce de leche is sauce made of sweetened milk that's similar to caramel and common in Latin America. You can find a ton of info about it, including various ways to make it, in Pies and Tacos's Dulce de Leche Guide!

    What's the difference between these and banana muffins?

    The biggest difference is the filling and frosting! Muffins are also typically slightly denser and potentially a little less sweet than a cupcake.

    How many bananas do I need to make this recipe?

    You'll need 1.5 cups of mashed bananas which is usually about 3 medium-large bananas.

    Banoffee cupcakes on a cake stand.

    Storage

    Room Temperature

    These banoffee cupcakes can be stored in an airtight container at room temperature for 1-2 days.

    Refrigerator

    Chilled cupcakes should keep for about 1 week in an airtight container.

    Freezing Instructions

    If you want to make these ahead of time and freeze them, I recommend waiting to make the frosting and dulce de leche. Freeze fully cooled, unfilled and unfrosted cupcakes in a freezer-safe container for 1 month. Defrost before you plan to serve them and fill and frost once at room temperature.

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    Did you try this recipe?
    Leave a ⭐️ review below and tag @brokenovenbaking on Instagram & Facebook!

    📖 Recipe

    Half of a banoffee cupcake showing the dulce de leche on the inside.

    Banoffee Cupcakes

    Kayla Burton
    Banana cupcakes filled with dulce de leche and topped with whipped chocolate ganache frosting!
    5 from 1 vote
    Print Recipe Pin Recipe Save for LaterSaved!
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    Prep Time 30 mins
    Cook Time 15 mins
    Total Time 45 mins
    Course Dessert
    Cuisine American
    Servings 15 cupcakes
    Calories 381 kcal

    Equipment

    • Cupcake pan with liners
    • Mixing bowls
    • Measuring spoons
    • Scale/measuring cups
    • Whisk
    • Spatula
    • Electric mixer recommended for frosting
    • Piping bags and tip
    U.S. Cups vs MetricToggle between US Customary and Metric measurements

    Ingredients
     
     

    Chocolate Ganache Frosting

    • 1½ cups semi-sweet chocolate chips
    • 1½ cups heavy whipping cream

    Banana Cupcakes

    • ½ cup unsalted butter measured then browned
    • ¾ cup light brown sugar packed
    • ¼ cup granulated sugar
    • 2 large eggs room temperature
    • 1½ teaspoons vanilla extract
    • ¼ cup sour cream room temperature
    • 1½ cups bananas mashed then measured (1½c = about 3 medium bananas)
    • 1½ cups all-purpose flour weighed in grams or spooned and leveled
    • 1 teaspoon baking soda
    • 1 teaspoon ground cinnamon
    • ½ teaspoon salt
    • ½ cup dulce de leche for filling

    Instructions
     

    Chocolate Ganache Frosting

    • Measure the chocolate chips into a medium/large heat-resistant bowl.
    • Heat the cream until it's simmering (in the microwave or over the stove). Pour the hot cream over the chocolate so that it's covered completely. Place a plate or wrap over the bowl to trap in the heat and let it sit untouched for 5 minutes.
    • Starting from the center of the bowl, swirl a spatula around, working your way to the sides of the bowl until it's a smooth mixture. Let it cool and thicken. I recommend making the cupcakes while it cools.
    • Whisk (vigorously by hand or with a mixer) the ganache for a few minutes, until it's light and fluffy with stiff peaks. Then, transfer it to a piping bag with a piping tip.

    Banana Cupcakes

    • Preheat oven to 350°F and fill cupcake pans with liners (should make 15-16 cupcakes).
    • Cook the butter in a skillet over low-medium heat while stirring constantly until it smells nutty and brown bits accumulate on the bottom. Then, carefully pour it into a large heat-resistant mixing bowl and let it cool.
    • While the brown butter is cooling, mash and measure the bananas. Then, in a separate bowl, whisk together the flour, baking soda, cinnamon, and salt.
    • When the butter's cooled down, mix in the sugars really well. Stir in the eggs, vanilla, sour cream, and mashed bananas.
    • Fold the dry ingredients into the wet ingredients just until the flour streaks disappear.
    • Fill the cupcake liners about ⅔ full and bake until a toothpick comes out clean (15-20 minutes).
    • Let the cupcakes cool in the pan for 5-10 minutes, and then move them to a wire rack to finish cooling.

    Assembling the Banoffee Cupcakes

    • When the cupcakes are completely cool, cut out the centers (about ⅔ way down), but save the tops of the cutouts.
    • Pipe dulce de leche into the centers of the cupcakes but leave room to place the tops back on over the toffee.
    • After placing all of the cupcake cutout tops over the toffee, pipe the frosting on each cupcake.

    Notes

    Storage: Store assembled cupcakes in an airtight container at room temperature for up to 2 days or in the refrigerator for 1 week. Unfilled and unfrosted cupcakes can be freezed for 1 month, then brought to room temperature and filled and frosted.
    Nutrition: The provided nutrition information is an estimate for 1 cupcake, assuming 15 cupcakes are made. Accuracy is not guaranteed.

    Nutrition

    Calories: 381kcalCarbohydrates: 40gProtein: 4gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 72mgSodium: 174mgPotassium: 255mgFiber: 2gSugar: 24gVitamin A: 631IUVitamin C: 2mgCalcium: 50mgIron: 2mg

    The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.

    Tried this recipe?Leave a comment below & tag @brokenovenbaking on social!

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    Banoffee Cupcakes Pin
    Kayla Burton of Broken Oven Baking Company.

    Hey, I'm Kayla!

    I'm a self-taught baker, recipe developer & food photographer in Chicago. I created this blog to share simple, sweet recipes that bakers of any level can enjoy! I hope you find your new favorite brunch or dessert recipe here! If you have any questions or want to connect, I'd love to hear from you!
    About Kayla →

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