TGIF: Indulge in a weekend bake-off with the chocolate-banana cupcake

With the weekend upon us, why not spend sometime baking - and the Banana Cupcakes with a Dulce de Leche filling and Chocolate Buttercream frosting from Popsugar is the perfect start.

We love cupcakes as much as the next person, and we'd like nothing more than to have an endless supply of these tasty treats.

We're certain you share this sentiment which is exactly why we went in search of the perfect cupcake recipe.

With the weekend upon us, why not spend sometime baking - and the Banana Cupcakes with a Dulce de Leche filling and Chocolate Buttercream frosting from Popsugar is the perfect start.

 

What you need (Cupcakes)

• 3 overripe bananas plus 1 more for decoration

• Splash of milk (optional)

• 2 3/4 cups flour

• 1 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1 teaspoon cinnamon

• 2 sticks of butter

• 1/2 cup brown sugar

• 1 1/2 cups sugar

• 3 eggs

• 1 teaspoon vanilla

For filling:

• Sweetened condensed milk

For frosting:

• 1 stick of butter

• 1/2 cup unsweetened cocoa

• 1 teaspoon vanilla

• 2 1/2 cups powdered sugar

• 1/3 cup milk

 

Cupcake directions

• Preheat oven to 350F.

• In a food processor, puree bananas until smooth. Set aside.

• In a medium-sized bowl, whisk or sift flour, baking soda, salt and cinnamon together. Set aside.

• In a mixer or large bowl, cream butter and sugars together until well mixed, and airy.

• Add eggs, one at a time, making sure each egg is fully incorporated before proceeding.

• Stir in vanilla, followed by banana puree.

• Line a cupcake tin with cupcake liners. Scoop an even amount of dough into each cup.

• Bake for about 16 minutes.

• Remove cupcakes from oven and cool in tins for two minutes. Transfer to cooling rack.

• When cupcakes are completely cooled, cut a cone shape in the center. Set aside.

• Spoon enough dulce de leche to fill the cavity you have created.

• Top with cone piece, to create a nearly seamless look. Repeat with remaining cupcakes.

• Spoon some frosting on top of each cupcake, spread out with a spatula.

• Top each cupcake with a thin slice of banana.

 

Directions for the filling:

 

• Fill a pan halfway with water.

• Bring to boil and then reduce heat to medium. Pour milk into the top of the pan. Heat until milk has thickened and has become a dark caramel color. This will take about 2 hours.

• Every 30 minutes give it a stir and replenish water on bottom if necessary. When finished, remove from heat and cool completely.

Directions for the frosting:

• In a small bowl or mixer, cream butter.

• Mix in cocoa powder.

• Mix in vanilla.

• Mix in half of powdered sugar, followed by half of the milk.

• Mix in the rest of the powdered sugar. Blend well. Add the rest of the milk and mix completely.

• If your frosting is too thin, add more sugar (or cocoa depending on taste). If it is too thick, add more milk.