dulce de leche banana cupcakes w/ chocolate icing

rdcasteel avatar
By Rick Casteel
from Clarksville, TN

Modified Recipe ofHandle The Heat Kitchen

serves 12
method Bake

Ingredients For dulce de leche banana cupcakes w/ chocolate icing

  • 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 lg
    eggs at room temperature
  • 2 lg
    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

How To Make dulce de leche banana cupcakes w/ chocolate icing

  • 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.

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