Sweet, sticky banana cupcakes with even sweeter and stickier chocolate caramel butter cream.
I’ll give you a sec to wipe the dribble from your mouth and fan yourself down.
I only discovered the fabulousness of bananas last year, and now they are my favourite thing to play around with. From banana pancakes to boozy banana bread, they are the perfect ingredient to transform any tasty treat.
These taste very similar to a banana bread, and you get an intense banana flavour with every mouthful, but they are far more moist.
I first made these for afternoon tea with a couple of my friends, where we each had to bring one treat to the table. I left it very last minute so threw this recipe together, and although the cake was perfect, the icing was very rich which meant you could only enjoy one at a time. I don’t know about you, but I like at least three in one sitting!
I’ve since tweaked the recipe and now, I think, they are perfectly sweet without being sickly.
They are like mini pinata cakes! I chose to fill mine with crumbled digestive biscuits and maltesers, but you could use fudge or nutella or even peanut butter.
- 125g unsalted butter, soft
- 125g caster sugar
- 2 large eggs
- 1 large ripe banana
- 125g plain flour
- 1 tsp baking powder
- 1 tsp vanilla extract
- 100g carnation caramel (I made my own, but this stuff will be just the same)
- 300g icing sugar
- 85g unsalted butter, soft
- 2 tbsp cocoa powder – optional
- 1 tbsp milk
- 4 digestive biscuits, crumbled
- Banana, sliced
- Preheat the oven to 160°C / 150°C fan and put 12 cupcake cases into a tin
- In a large bowl, cream together the butter and sugar until pale and fluffy
- Add one egg at a time, ensuring each one is properly incorporated into the mixture
- Mash the banana until virtually lump free (I sometimes blitz in a food processor) and thoroughly stir into the mixture along with the vanilla
- Fold in the flour and baking powder until all combined. I usually taste here to see if I need to add any more banana; depending on how ripe they are, the strength of their taste will change. Add more banana until you meet your acquired taste
- Spoon the mix into the cases and cook for around 20 minutes or until the cakes are springy and a tester comes out clean
- Allow the cupcakes to cool inside the tin for around 5 minutes, before placing on a cooling rack to cool down completely
- Whilst they are cooling, you can make the buttercream… yey! If you’re making your own caramel, do this now.
- Put all the ingredients in a food processor and blitz until smooth and creamy. Add more cocoa/caramel/icing to meet your preferred sweetness levels – these measurements are perfect for me.
- To assemble, spoon out a small amount of the cake as you would with a fairy cake – this won’t be needed again so enjoy! Alternatively, you can blitz this up and sprinkle on the icing once piped. Inside of the cake, spoon some digestive biscuits and half a malteser. Place an individual slice of banana over the hole and pipe/spread the icing on top of this. Finally, sprinkle with the remaining digestive crumbs or left over cake.
Enjoy playing around with this recipe – let me know if you give these a go!