DULCE DE LECHE BANANA CUPCAKES W/ CHOCOLATE ICING

DULCE DE LECHE BANANA CUPCAKES W/ CHOCOLATE ICING image

Modified Recipe ofHandle The Heat Kitchen

Provided by Rick Casteel

Number Of Ingredients 19

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Ingredients

FOR THE BANANA CUPCAKE
1 c 1 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp teaspoon ground cinnamon
1/4 tsp fine salt
1 stick unsalted butter, at room temperature
1/3 c cup granulated sugar
1/3 c light brown sugar
1/4 c sour cream
1 tsp vanilla extract
2 large eggs at room temperature
2 large overripe bananas
THE ICING
8 oz cream cheese, at room temperature
4 Tbsp butter, at room temperature
1/2 c cocoa powder
1 tsp vanilla extract
3 c powdered sugar

Steps:

1. Preheat the oven to 350°F.
2. Line a standard muffin tin with paper cupcake liners.
3. In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt.
4. In the bowl of a stand mixer beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add the sour cream and vanilla and beat until combined. On medium speed add the eggs, one at a time, and beat until combined. Add the mashed bananas and beat until combined. On low speed gradually add the flour mixture and beat just until combined. Do not overmix.
5. Use a spring loaded scoop to fill each cupcake liner three-quarters full. Bake until golden brown and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Remove to a wire rack and let cool completely.
6. Use a small knife or apple corer to cut a small hole in the middle of each cupcake. Place the dulce de leche in a zip top bag and snip one small corner. Squeeze out about 1 1/2 teaspoons of dulce de leche into each cupcake.
7. Make The Chocolate Icing
8. In the bowl of an electric mixer beat the cream cheese and butter on medium-high until smooth and creamy. Sift the powdered sugar and cocoa powder into a large bowl. On low speed gradually add the sugar and cocoa, beating until incorporated. Increase the speed to high and blend until smooth and creamy.
9. Place the frosting into a piping bag fitted with a decorative tip. Pipe frosting onto the cupcakes, directly over the filling. Serve or store in an airtight container in the fridge for up to 3 days. Let come to room temperature before serving.