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}
Ingredients:
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
Directions:
- 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.
Comments
Barbara Ewart said:
Dear Elizabeth A. Morgan, if you read the recipe there’s a link to Banoffee Curd in both the Ingredients and Method, which explains it contains: Banana, Butter, & Toffee Flavoring.
October 19, 2020
Elizabeth A. Morgan MORGAN said:
Just having my sixth cup of Chai and reading the recipe for Banoffee, etc. and I think I have put on three pounds just thinking about making them. I am wondering if the Banoffe is Banana and Toffee or Banana and Coffee?
I used to make a coffee dessert in the olden days by heating two cups of leftover coffee with a lemon jello packet and when set, I would whip cream and mix it with the whipped/jelled coffee and serve it for dessert. I hated to throw away anything, especially coffee. That was before the days of microwave magic and I could reheat and reheat my mugs full of tea or coffee. If anyone has a box of Grapenuts Cereal mouldering away, I can give them my recipe for Gray Sludge which makes a very healthy and delectable dessert. It also involves a packet of Lemon Jello. I don’t pay attention to the Foodie generation who make fun of gelatine salads and desserts. They aren’t showing up in church suppers any more, but then, neither am I.
B.
October 17, 2020
Barbara said:
Hello, Do you ship to the States by chance?
October 17, 2020