There's just something special about stuffing cupcakes full of delicious things – like the surprise factor when you take your first bite! These chocolate cupcakes have it all.  They are moist and rich with a sweet and creamy Banoffee center, topped with fluffy whipping cream.  In addition to being a tasty treat they are lovely to look at and easy to prepare.  Happy Baking!

{2 ½ dozen cupcakes}

3 cups flour
2 cups sugar
1 cup cocoa powder
1 Tbsp baking soda
1 tsp salt
4 eggs
1 ½ cup canola oil
1 Tbsp vanilla

2 cups buttermilk
1 jar Banoffee Curd

3 cups whipping cream
3 Tbsp sugar
Caramelized bananas for garnish


- Preheat oven to 350°

- Line cupcake pans with 24 cupcake liners and set aside.

- In a big bowl sift together the flour, sugar, cocoa powder, baking soda, and salt. Set aside.

- In a separate bowl whisk together the eggs, canola oil, vanilla, and buttermilk.

- Mix your wet ingredients into your dry and incorporate completely. You do not want to over-mix it, but you want to make sure there are no lumps. Pour the batter into the prepared cupcake pans, and place on the middle rack of the oven.

- Bake for 15-20 mins, or until a toothpick inserted in the cupcake comes out clean. Cool the cupcakes completely.

- Fill a piping bag fitted with a small round tip with Banoffee Curd and fill each cupcake middle with curd.

- Whip cream and sugar together until stiff peaks. Fill pipping bag fitted with a large star tip with the whipped cream. Pipe swirls on each cupcake and place a caramelized banana on the top.

Best served immediately. Cupcakes without whipped cream can be kept in the fridge for 2 days, and cupcakes that are not filled can be kept at room temperature for up to 4 days.