Let’s face it, the world has been pretty over-saturated with cupcakes over the last few years. I mean, there are cupcake ATMs now. We live in a ridiculously awesome world, but I can see why people are tired of cupcakes. That’s why whenever I share a cupcake recipe with you all it has to be a REALLY great one. Great is definitely a word to describe these dulce de leche banana cupcakes with chocolate frosting because I think everyone should make them immediately after reading this post. Super moist and tender banana cupcakes are filled with dulce de leche then topped off with chocolate cream cheese frosting. I challenge you to think of anything better than that. It’s seriously my new favorite cupcake recipe and I hope it’ll be yours too.
By the way, in case you haven’t seen it before, dulce de leche comes canned and can be found at most grocery stores in the Latin food section. The most common brand is Nestle. I’ve also seen higher end versions at specialty stores like Sur la Table, Williams-Sonoma, and World Market. You can also make your own dulce de leche with sweetened condensed milk.
Taste: Out of this world!!! The combination of sweet flavors is just incredible. You NEED these in your life.
Texture: The cupcakes are ridiculously moist and soft, the dulce de leche stuffing is thick and sticky, and the chocolate cream cheese frosting is rich and luscious. Each bite is pure heaven.
Ease: Nothing too complicated here, though you will dirty some dishes.
Appearance: Like something from a bakery!
Pros: My new favorites cupcake.
Cons: Rich and indulgent.
Would I make this again? YES.
How to make Dulce de Leche Banana Cupcakes with Chocolate Frosting
Yield: 12 cupcakes
Prep Time: 20 min
Cook: 1 hour
For the banana cupcakes:
1 cup (128 grams or 4.5 ounces) all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon fine salt
1 stick (4 ounces) unsalted butter, at room temperature
1/3 cup granulated sugar
1/4 cup light brown sugar
1/4 cup sour cream
1 teaspoon vanilla extract
2 large eggs, at room temperature
2 large overripe bananas, mashed
About 1/4 cup prepared dulce de leche
For the chocolate cream cheese frosting:
8 ounces cream cheese, at room temperature
4 tablespoons (2 ounces) unsalted butter, at room temperature
3 cups powdered sugar
1/2 cup good-quality cocoa powder
For the cupcakes:
Preheat the oven to 350°F. Line a standard muffin tin with paper cupcake liners.
In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt.
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.
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.
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.
For the frosting:
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.
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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