Banana Toffee Cupcakes

Name: Banana Toffee Cupcakes
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 12
Cuisine: American
Ingredients: 1 teaspoons baking powder; 1 teaspoons baking soda; 177 grams ripe banana puree; 213 grams butter, softened; 57 grams buttermilk; 198 grams cake flour; 12 servings Miniature chocolate chips; 12 servings Freeze-dried chocolate chip ice cream (recommended: Astronaut Foods); 680 grams cream cheese; 198 grams prepared dulce de leche (available at Latin-American grocery stores); 255 grams prepared dulce de leche (available at Latin-American grocery stores); 57 grams granulated sugar; 0 teaspoons ground cinnamon; 71 grams light brown sugar; 340 grams powdered sugar; 0 teaspoons salt; 99 grams chocolate toffee candy bar bits; 57 grams unsalted butter; 2 teaspoons vanilla extract; 50 grams whole egg

Banana Toffee Cupcakes might be just the American recipe you are searching for. One portion of this dish contains around 9g of protein, 51g of fat, and a total of 825 calories. This recipe serves 12. A mixture of chocolate toffee candy bar bits, baking soda, chocolate chips, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 1 hour and 25 minutes.

Instructions

For the cupcakes: Preheat the oven to 350 degrees F. Line a standard-size muffin pan with 12 cupcake liners.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Muffin Tray

Oven

Combine the butter, brown sugar and granulated sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Cream on medium-high speed until the mixture is light and fluffy, about 5 minutes. Scrape down the bowl and add the egg and banana puree. Cream for an additional 3 minutes. Scrape down the bowl, and then add the flour, baking powder, baking soda, cinnamon and salt.

Ingredients you will need

Granulated Sugar

Baking Soda

Banana Puree

Brown Sugar

Cinnamon

Butter

Cream

All Purpose Flour

Salt

Egg

Equipment you will use

Stand Mixer

Bowl

Mix for 30 seconds on low speed.

Add the toffee bits and buttermilk. Stir on low speed until combined.

Ingredients you will need

Toffee Pieces

Buttermilk

Fill the prepared cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes. Cool the cupcakes completely.

Ingredients you will need

Cupcakes

Equipment you will use

Muffin Liners

Oven

For the filling: Stir the dulce de leche and toffee bits together until fully combined.

Ingredients you will need

Dulce De Leche

Toffee Pieces

Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged.

Ingredients you will need

Toffee Pieces

Equipment you will use

Pastry Bag

For the icing: In a bowl of an electric mixer fitted with a paddle, beat the butter on medium-high speed until light and fluffy.

Ingredients you will need

Butter

Icing

Equipment you will use

Hand Mixer

Bowl

Add the cream cheese and mix on medium-high speed until well combined and lump free. Scrape down the sides of the mixer bowl and add the powdered sugar. Stir on low speed until well combined.

Ingredients you will need

Powdered Sugar

Cream Cheese

Equipment you will use

Blender

Bowl

Add the vanilla extract and beat on medium-high speed for 2 minutes.

Ingredients you will need

Vanilla Extract

Remove from the mixer and stir in the dulce de leche in by hand to create a marbled appearance.

Ingredients you will need

Dulce De Leche

Equipment you will use

Blender

Place in a pastry bag fitted with a large round tip.

Equipment you will use

Pastry Bag

To assemble: Using an apple corer, remove the center core of the cupcakes and fill with dulce de leche toffee filling. Pipe the caramel cream cheese icing generously on top of each cupcake. Using a paring knife, gently poke the freeze-dried ice cream to create separated chunks.

Ingredients you will need

Cream Cheese Frosting

Dulce De Leche

Ice Cream