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Preserve Company Banoffee Chocolate Cupcakes

Preserve Company Banoffee Chocolate Cupcakes


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.

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Barbara Ewart - October 19, 2020

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.

Elizabeth A. Morgan MORGAN - October 17, 2020

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.

Barbara - October 17, 2020

Hello, Do you ship to the States by chance?

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