DULCE DE LECHE BANANA CUPCAKES W/ CHOCOLATE ICING

Rick Casteel

By
@rdcasteel

Modified Recipe ofHandle The Heat Kitchen


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Rating:

Comments:

Serves:

12

Method:

Bake

Ingredients

FOR THE BANANA CUPCAKE

1 c
1 cup all-purpose flour
1/2 tsp
baking powder
1/2 tsp
baking soda
1/2 tsp
teaspoon ground cinnamon
1/4 tsp
fine salt
1 stick
unsalted butter, at room temperature
1/3 c
cup granulated sugar
1/3 c
light brown sugar
1/4 c
sour cream
1 tsp
vanilla extract
2 large
eggs at room temperature
2 large
overripe bananas

THE ICING

8 oz
cream cheese, at room temperature
4 Tbsp
butter, at room temperature
1/2 c
cocoa powder
1 tsp
vanilla extract
3 c
powdered sugar

Directions Step-By-Step

1
Preheat the oven to 350°F.
2
Line a standard muffin tin with paper cupcake liners.
3
In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt.
4
In the bowl of a stand mixer beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add the sour cream and vanilla and beat until combined. On medium speed add the eggs, one at a time, and beat until combined. Add the mashed bananas and beat until combined. On low speed gradually add the flour mixture and beat just until combined. Do not overmix.
5
Use a spring loaded scoop to fill each cupcake liner three-quarters full. Bake until golden brown and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Remove to a wire rack and let cool completely.
6
Use a small knife or apple corer to cut a small hole in the middle of each cupcake. Place the dulce de leche in a zip top bag and snip one small corner. Squeeze out about 1 1/2 teaspoons of dulce de leche into each cupcake.
7
Make The Chocolate Icing
8
In the bowl of an electric mixer beat the cream cheese and butter on medium-high until smooth and creamy. Sift the powdered sugar and cocoa powder into a large bowl. On low speed gradually add the sugar and cocoa, beating until incorporated. Increase the speed to high and blend until smooth and creamy.
9
Place the frosting into a piping bag fitted with a decorative tip. Pipe frosting onto the cupcakes, directly over the filling. Serve or store in an airtight container in the fridge for up to 3 days. Let come to room temperature before serving.

About this Recipe

Course/Dish: Cakes, Fruit Desserts, Chocolate
Main Ingredient: Flour
Regional Style: Southwestern