Banana Toffee Cupcakes

Recipe courtesy Casey Shiller, Cupcake Wars, 2011

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Picture of Banana Toffee Cupcakes Recipe Photo: Banana Toffee Cupcakes Recipe
Rated 4 stars out of 5
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  • Read 17 Reviews
Total Time:
1 hr 25 min
Prep
1 hr 0 min
Cook
25 min
Yield:
12 cupcakes
Level:
Difficult
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Ingredients

Cupcakes:

  • 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

Dulce de Leche Toffee Filling:

  • 7 ounces prepared dulce de leche (available at Latin-American grocery stores)
  • 3 1/2 ounces chocolate toffee candy bar bits

Caramel Cream Cheese Icing:

  • 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

Directions

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 ee 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.

A contestant, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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Newest Ratings and Reviews

Read all 17 reviews

  • on May 17, 2013

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    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.

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  • on November 24, 2012

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    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!!! :

    people found this review Helpful.
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  • on May 03, 2012

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    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!

    people found this review Helpful.
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