Banoffee Cupcakes
Banana cupcakes filled with dulce de leche and topped with whipped chocolate ganache frosting!
Servings: 15 cupcakes
Calories: 381kcal
Equipment
- Cupcake pan with liners
- Mixing bowls
- Measuring spoons
- Whisk
- Spatula
- Electric mixer recommended for frosting
- Piping bags and tip
Ingredients
Chocolate Ganache Frosting
- 1½ cups (255 g) semi-sweet chocolate chips
- 1½ cups (354.88 ml) heavy whipping cream
Banana Cupcakes
- ½ cup (113.5 g) unsalted butter measured then browned
- ¾ cup (150 g) light brown sugar packed
- ¼ cup (50 g) granulated sugar
- 2 large (2 large) eggs room temperature
- 1½ teaspoons (1½ teaspoons) vanilla extract
- ¼ cup (60 g) sour cream room temperature
- 1½ cups (350 g) bananas mashed then measured (1½c = about 3 medium bananas)
- 1½ cups (187 g) all-purpose flour weighed in grams or spooned and leveled
- 1 teaspoon (1 teaspoon) baking soda
- 1 teaspoon (1 teaspoon) ground cinnamon
- ½ teaspoon (½ teaspoon) salt
- ½ cup (156 g) 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: 381kcal | Carbohydrates: 40g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 72mg | Sodium: 174mg | Potassium: 255mg | Fiber: 2g | Sugar: 24g | Vitamin A: 631IU | Vitamin C: 2mg | Calcium: 50mg | Iron: 2mg
