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5 from 1 vote

Banoffee Cupcakes

Banana cupcakes filled with toffee sauce and topped with chocolate ganache frosting!
Prep Time30 mins
Cook Time15 mins
Total Time45 mins
Course: Dessert
Cuisine: American
Servings: 16 cupcakes
Calories: 437kcal
Author: Kayla Burton


  • Cupcake pan
  • Cupcake liners
  • Medium pot
  • Mixing bowls
  • Measuring spoons
  • Measuring cups or a scale
  • Whisk
  • Spatula
  • Mixer
  • Piping bags
  • Piping tip


Chocolate Ganache Frosting

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

Toffee Filling

  • ¼ cup (½ stick) unsalted butter
  • ½ cup dark brown sugar packed
  • ½ cup heavy whipping cream
  • ½ teaspoon vanilla extract
  • teaspoon salt optional

Banana Cupcakes

  • ½ cup (1 stick) unsalted butter browned
  • ¾ cup light brown sugar packed
  • ¼ cup granulated sugar
  • 2 large eggs room temperature
  • teaspoons vanilla extract
  • ¼ cup sour cream room temperature
  • cups (~3 medium bananas) bananas mashed
  • cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt


Chocolate Ganache Frosting

  • Measure the chocolate chips into a small/medium sized heat-resistant bowl.
  • Heat the cream until it's simmering, either 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 toffee sauce & cupcakes while it cools.)
  • Whisk (vigorously by hand or with a mixer) the ganache for a few minutes, until it's light and fluffy. Then, transfer it to a piping bag with a piping tip.

Toffee Sauce

  • Place the butter in a medium pot over medium-low heat. While stirring occasionally, let it melt and bubble until it's brown and gives off a nutty aroma.
  • Turn the burner down to low and add the brown sugar. Stir for a few minutes to let the sugar melt.
  • Carefully pour in the cream and turn the heat back up to medium-low. Stir and bring it to a boil. Let it boil for 3 minutes while stirring occasionally, and then remove it from the heat. Mix in the vanilla and optional pinch of salt, and then let it cool. (The sauce will thicken as it cools.)
  • When the sauce has cooled, transfer it to a piping bag (no piping tip needed).

Banana Cupcakes

  • Preheat oven to 350°F and fill 2 cupcake pans with 16 liners (or fill 1 pan and cool & re-use it for the remaining batter).
  • Brown the butter (just like in the toffee sauce), and 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. Individually add the eggs, vanilla, sour cream, and mashed bananas, mixing well after each addition.
  • Add the dry ingredients to the wet ingredients and gently fold the mixture until the flour streaks disappear.
  • Fill the cupcake liners ½ - ⅔ full and bake for 13-18 minutes, or until the tops are lightly golden and a toothpick comes out of the center of one clean.
  • Let the cupcakes cool in the pan for 10-20 minutes, and then move them to a cooling rack.

Assembling the Banoffee Cupcakes

  • When the cupcakes are completely cool, cut out the centers, but save the tops of the cutouts.
  • Cut the tip of the piping bag with the toffee sauce so the opening is ~1 cm in diameter. Pipe toffee 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.


Store cupcakes in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 1 week.
The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.


Calories: 437kcal | Carbohydrates: 44g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 91mg | Sodium: 191mg | Potassium: 251mg | Fiber: 2g | Sugar: 29g | Vitamin A: 794IU | Vitamin C: 2mg | Calcium: 58mg | Iron: 2mg