| Level: | Advanced |
| Total: | 1 hr 25 min |
| Prep: | 1 hr |
| Cook: | 25 min |
| Yield: | 12 cupcakes |
Ingredients
- 2 ounces unsalted butter
- 2 1/2 ounces light brown sugar
- 2 ounces granulated sugar
- 1 3/4 ounces whole egg
- 6 1/4 ounces ripe banana puree
- 7 ounces cake flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3 1/2 ounces chocolate toffee candy bar bits
- 2 ounces buttermilk
- 7 ounces prepared dulce de leche (available at Latin-American grocery stores)
- 3 1/2 ounces chocolate toffee candy bar bits
- 7 1/2 ounces butter, softened
- 24 ounces cream cheese
- 12 ounces powdered sugar
- 1 1/2 teaspoons vanilla extract
- 9 ounces prepared dulce de leche (available at Latin-American grocery stores)
- Freeze-dried chocolate chip ice cream (recommended: Astronaut Foods)
- Miniature chocolate chips
Instructions
- For the cupcakes: Preheat the oven to 350 degrees F. Line a standard-size muffin pan with 12 cupcake liners.
- Combine the butter, brown sugar and granulated sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Cream on medium-high speed until the mixture is light and fluffy, about 5 minutes. Scrape down the bowl and add the egg and banana puree. Cream for an additional 3 minutes. Scrape down the bowl, and then add the flour, baking powder, baking soda, cinnamon and salt. Mix for 30 seconds on low speed. Add the toffee bits and buttermilk. Stir on low speed until combined.
- Fill the prepared cupcake liners three-quarters full with batter and bake until golden brown and baked through, about 25 minutes. Cool the cupcakes completely.
- For the filling: Stir the dulce de leche and toffee bits together until fully combined. Place in a pastry bag with a round tip large enough to allow the toffee bits to pass through without becoming lodged.
- For the icing: In a bowl of an electric mixer fitted with a paddle, beat the butter on medium-high speed until light and fluffy. Add the cream cheese and mix on medium-high speed until well combined and lump free. Scrape down the sides of the mixer bowl and add the powdered sugar. Stir on low speed until well combined. Add the vanilla extract and beat on medium-high speed for 2 minutes. Remove from the mixer and stir in the dulce de leche in by hand to create a marbled appearance. Place in a pastry bag fitted with a large round tip.
- To assemble: Using an apple corer, remove the center core of the cupcakes and fill with dulce de leche toffee filling. Pipe the caramel cream cheese icing generously on top of each cupcake. Using a paring knife, gently poke the freeze-dried ice cream to create separated chunks. Place 4 chunks on top of each cupcake. Dredge the outer rim of each cupcake in the miniature chocolate chips.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 806 |
| Total Fat | 47 g |
| Saturated Fat | 28 g |
| Carbohydrates | 92 g |
| Dietary Fiber | 2 g |
| Sugar | 72 g |
| Protein | 9 g |
| Cholesterol | 137 mg |
| Sodium | 394 mg |
Reviews
These are wonderful! I love using the measurements, it’s more accurate and my cupcakes are consistent each time. I make these without the dulce de leche and just cover with my butter cream and they’re a hit every time!
I made this for coworkers and it was by far the favorite. The depth of flavor is amazing and the icing just makes this cupcake!
loved it!
Loved the cupcakes and the recipes are really not that hard. However, I found the recipe for the frosting made entirely too much frosting! I would cut the frosting in half.
LOVE it! So good. I couldn’t find dulce de leche, so I used caramel sauce instead and it worked out great. Also, I made my own toffee which was even better. The cake tastes just like banana bread which is really yummy!!! :
The cake recipe is dynamite. HOWEVER, the first time I did the dulce de leche frosting, I found it was WAY too sweet which took away from the cake itself. So instead I replaced the dulce de leche with a basic cinnamon cream cheese frosting recipe and added more cinnamon to the cake batter to even it out a bit. Every time I make these cupcakes, they’re gone in minutes. Many high fives and hand shakes are given after these cupcakes are eaten!
The cupcake is outstanding. Did you all get to see the chef, Casey, in season 2 and on season 3? Wow, he was dynamic and my favorite cupcake wars contestent ever!
too sweet
These cupcakes were a hit! I wasn’t able to find any dulce de leche anywhere so I just used regular carmel for the center and it worked great! I’ll make them again for sure.
WOW! Amazing , Ived made them a couple of times and everyone has absolutely loved them 😀