Chocolate Banana Caramel Cupcakes

Chocolate Banana Caramel Cupcakes- indulgent chocolate banana cupcakes with a caramel centre and chocolate icing. They are perfect for children's parties and they also use up any ripe bananas that you have.

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Chocolate Banana Caramel Cupcakes are exactly what they say on the tin- chocolate and banana cupcakes with caramel hidden inside and a rich, fudgy, chocolate ganache topping. For the caramel, you can make your own if you're a caramel whizz, but to save time I used a tin of Carnation Caramel, which is available in all the big supermarkets (home baking aisle).

I decorated my cupcakes with mini smarties for a party feel, but you could use sprinkles, chopped nuts, white chocolate chips or anything else that takes your fancy.  The fudgy topping is so rich and delicious that I would advise limiting how much you use on each cupcake to avoid overwhelming the cake, especially if you are adding other toppings as well. For young children, you might want to leave the topping off altogether! 

Give Chocolate Banana  Caramel Cupcakes a try the next time you you have any bananas to use up- you won't be disappointed!





Make Chocolate Caramel Banana Cupcakes

Chocolate Banana Caramel Cupcake batter

Chocolate Banana Caramel Cupcakes fresh out of the oven

Chocolate Banana Caramel Cupcakes with fudgy chocolate ganache icing

Chocolate Banana Caramel Cupcakes on a tray

Chocolate Banana Caramel Cupcakes cut in half



chocolate, cupcakes, birthday cakes, ripe bananas, caramel
cake
British
Yield: 10
Author:

Chocolate Banana Caramel Cupcakes

prep time: 20 Mcook time: 20 Mtotal time: 40 M
Chocolate Banana Caramel Cupcakes- indulgent chocolate banana cupcakes with a caramel centre and chocolate icing. They are perfect for children's parties and they also use up any ripe bananas that you have.

ingredients:

For the cupcakes
  • 100g butter, softened
  • 2 eggs
  • 175g caster sugar
  • 2 tbsp cocoa powder
  • 210g self-raising flour
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 3 tbsp milk
  • 2 very ripe bananas, mashed
  • 6 tbsp caramel
For the icing
  • 100g dark chocolate
  • 50g butter
  • 25g icing sugar
  • additional toppings (optional)

instructions:

How to cook Chocolate Banana Caramel Cupcakes

  1. Pre-heat the oven to 190 (170 fan, gas mark 4) and fill a cupcake tray with cupcake cases.
  2. Cream the butter and sugar together until smooth with a wooden spoon or an electric mixer.
  3. Add the eggs one at a time, beating them into the mixture before adding the next.
  4. Add the mashed banana and the milk and mix through until well-combined. You will have quite a loose mixture at this point.
  5. Using a sieve, sift the flour, cocoa powder, cinnamon and baking powder into the mixture.
  6. Fold the dry ingredients into the mixture slowly using a spatula, metal spoon or continuing with the electric mixer.
  7. Spoon the mixture into the cupcake cases as evenly as you can until they are two thirds full.
  8. Spoon half a teaspoon of caramel into each cupcake case, trying to keep it in the middle.
  9. Now spoon a heaped teaspoonful of the remaining cake mixture over the caramel and spread it slightly so that the caramel is covered.
  10. Pop the cupcake tray into the oven for 20 minutes or until a knife comes out clean and the tops of the cakes feel springy to the touch.
  11. While they are baking, make the fudgy topping. Melt the chocolate and butter in a small saucepan, on a low heat, stirring with a wooden spoon until it is well combined.
  12. Take the pan off the heat and sieve the icing sugar slowly into the warm mixture and stir until it’s combined. If you have noticeable lumps, use an electric whisk to smooth them out. Be careful if the mixture is still hot.
  13. If you see any little dots of icing sugar, work them in using a wooden spoon. If it seems too thick, add a teaspoon of milk (no more) and stir through to loosen it.
  14. Leave the icing to set- put it in the fridge if you need to speed up the process. It should be  thicker, but still a spreadable consistency.
  15. When the cakes are ready, let them cool for a good couple of minutes in the tray, allowing the sponge to set enough that you can lift them out onto a cooling rack without squashing them.
  16. When both the icing and the cakes are completely cooled, you can start icing the cakes. You can either spread the icing on using a knife, using the tip of the knife to create a swirl, or use an icing bag with a large star nozzle fitted. Only use small amounts of icing on each cake, or they will be too rich.
  17. Add an additional topping of your choice- nuts, sprinkles etc
Calories
348
Fat (grams)
16
Sat. Fat (grams)
10
Carbs (grams)
47
Fiber (grams)
2
Net carbs
45
Sugar (grams)
27
Protein (grams)
5
Sodium (milligrams)
415
Cholesterol (grams)
71
Created using The Recipes Generator

Comments

  1. Yum, yum - these cupcakes look deliciously decadent! - what a treat! Stopping by from #FoodieFriDIY to do some sharing!

    ReplyDelete

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