Mini Banana Cupcakes with Chocolate Dulce de Leche Buttercream Recipe


Banana Cupcakes:
Cupcake liners or non-stick spray
2 cups unsifted cake flour
1 ½ teaspoons baking powder
¼ teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon Kosher salt
4 ounces (1 stick) unsalted butter, room temperature
1 cup sugar
2 large eggs, room temperature
3 large ripe bananas (1 cup finely mashed)
½ cup buttermilk, room temperature
2 teaspoons vanilla extract

6 Tablespoons butter
1/8 teaspoon kosher salt
1 teaspoon vanilla extract
1 cup confectioner's sugar, sifted
3 Tablespoons unsweetened cocoa powder, sifted
1/3 cup dulce de leche

Caramelized Banana Garnish:
2 bananas
1 Tablespoon unsalted butter
1 Tablespoon dark rum


Cupcakes: Preheat oven to 350ºF. Line mini muffin tins with paper liners or spray with non-stick spray. Sift together cake flour, baking powder, baking soda, salt and cinnamon in a bowl. In a medium bowl, cream butter and sugar on high speed for 3 minutes. Add eggs one at a time. In a separate bowl, mix together mashed bananas, buttermilk and vanilla. Add the dry ingredients alternately with the banana mixture, scraping down sides as needed. Be careful not to over mix or cakes will be tough. Divide batter among muffin tins filling each 2/3 full. Bake cupcakes until a toothpick or knife inserted into the center comes out clean, about 10-12 minute. Let cool on a cooling rack.

Buttercream: In a medium bowl, cream butter, salt and vanilla for 3 minutes on high speed. Add the sifted confectioners' sugar and mix until smooth. Stir in the sifted cocoa powder and dulce de leche by hand.

Caramelized Bananas: Peel and slice bananas into thin rounds. Melt butter in medium sauté pan. When foam subsides, add banana slices in a single layer and cook for 1 minute over high heat until caramelized. Flambé with rum. Caution: Rum will flame up, but the flame goes away quickly on its own. Toss bananas and remove from pan to cool.

Assemble: Spread 1 tablespoon of the frosting over each cupcake. Transfer the cupcakes to a platter and serve topped with a caramelized banana slice.

Recipe created by Parties That Cook®


Makes 48 mini cupcakes or 18 large cupcakes