I needed a cupcakes recipe to use the salted caramel left over from the previous dessert (I made this amazing No Bake Cheesecake last weekend). Everyone here loves cupcakes… everyone loves bananas… and everyone loves chocolate! So, let’s put all these ingredients together and make some salted caramel banana cupcakes!! The preparation time is just 30 min and the recipe is very inexpensive – you have all the ingredients at home, you can even use overripe bananas!
| Prep Time | 15 |
| Cook Time | 15 |
| Passive Time | 30 |
| Servings |
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Ingredients
Salted Caramel
- 100 g Granulated Sugar
- 150 g Heavy Cream
- 75 g Icing Sugar
- 1/2 tsp vanilla paste (or extract)
Cupcakes
- 200 g flour
- 1 tsp baking powder
- 1/2 Salt
- 125 g sugar
- 100 g butter melted
- 2 eggs
- 125 g Heavy Cream
- 1 tsp vanilla paste (or extract)
- 1 banana
- Chocolate chips
Mascarpone Frosting
- 250 g Marcarpone
- 125 g Heavy Cream Cold
- 75 g Icing Sugar
- 1/2 tsp Sea Salt
Ingredients
Salted Caramel
Cupcakes
Mascarpone Frosting
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Instructions
Salted Caramel
- Heat the sugar in the bottom of a saucepan over medium heat, stirring constantly with a wooden spoon.
- Once the sugar is melted, stop stirring. Continue cooking the sugar until it reaches a deep amber color.
- Remove the pan from heat and pour in the heavy cream. Stir until fully combined and smooth, then add the butter, the sea salt and stir until smooth.
- Allow the caramel to cool to room temperature. Let cool slightly.
Cupcakes
- Preheat oven to 180ºC (350F). Prepare a baking pan with 12 cupcakes liners.
- Mix flour, sugar, baking powder, chocolate chips and salt in a large bowl.
- Add butter, eggs, heavy cream and vanilla and beat until smooth.
- Stir in mashed banana and chocolate chips.
- Bake for 20-23 minutes. Let cool.
Mascarpone Frosting
- Beat the mascarpone until smooth.
- Add cream, vanilla, and sugar and beat until firm.
- Fill a piping bag fitted with a large star tip and pipe swirls of frosting on top of the cupcake and drizzle caramel over the frosting.
