These cupcakes are one of the most popular that I have ever made. If you enjoy bannoffee you will enjoy this cupcake twist on the classic dessert. I normally use a whipped vanilla cream as a topping but for a change I decided to top these with melted chocolate.
We start with a basic banana cupcake recipe.
Banana Cupcakes from 500 Cupcakes & Muffins by Fergal Connolly
225g (8oz) Unsalted butter, room temp
225g (8oz) Caster Sugar
225g (8oz) Self-raising flour
1/4 tsp nutmeg (I omitted this)
225g (8oz) mashed ripe bananas
– Preheat oven to 175C/ 350F/ Gas mark 4. Place 18 paper baking cases in muffin tins.
– Combine the butter, sugar, flour, eggs and nutmeg and mix until smooth, about 2 to 3 minutes in an electric mixer.
– Stir in the mashed bananas until well combined. At this point you could add some chocolate chips or nuts.
– Spoon the batter into the cases and bake for 20 minutes. Remove the tins from the oven and cool for 5 minutes then remove the cupcakes and cool completely on a rack.
The following instructions will turn the simple cupcake into a bannoffee version.
– Half tin caramel/ dulche de leche
– 200g milk chocolate
I use the cone method to add a caramel filling. You can make your own dulche de leche but this is where I cheat and use a can of shop bought caramel.
Cut a cone shape from the top of the cupcake, cut off the excess leaving a flat top, fill the cavity with the caramel and replace the ‘lid’
Melt the chocolate in a heatproof bowl over a saucepan of simmering water (make sure that the bottom of the bowl does not touch the water)
Pour a dessert spoonful of the melted chocolate over each cupcake, let cool until the chocolate is hard.
As an surprise for a friend in work who is going to Hawaii to get married next week I made these little fondant toppers for 2 cupcakes that her and her fiance could share.