Dulce de Leche Banana Cupcakes

These dulce de leche banana cupcakes with chocolate frosting are the best! They are super moist and tender, loaded with lots of bananas, and topped off with delicious chocolate frosting. Take one bite and discover the dulce de leche filling!

While delicious combinations of raspberry and chocolate, raspberry and rose, caramel and chocolate, and raspberry and pistachio have been known for a while, it is time to discover another tasteful flavorful marriage between banana and chocolate. 

Chocolate banana recipes are delicious, and it does not really matter what kind of dessert you make using this combo: ice cream, cake, bread, etc.

One Green Planet calls the chocolate and banana combination a "finger-licking combination."

Beautifully tasty on their own, chocolate and banana make their way into plenty of amazing desserts, and these banana cupcakes with chocolate frosting are going to prove it.

Add dulce de leche filling to each cute cake, find a delicious cupcake quote, and enjoy the winning version of classic banana cupcakes.

What is dulce de leche?

Dulce de leche is a sweet treat made by slowly heating condensed sweetened milk to create a substance that resembles caramel. It is originated from Latin America.

Canned dulce de leche is sold at many grocery stores in the Hispanic food section.

You can also order dulce de leche by Nestle on Amazon.

If you are ready to spend a bit more time, make your own dulce de leche from scratch or with sweetened condensed milk.

Why you should try this recipe

1. This one-bowl cupcake batter recipe is enjoyable and straightforward to make.
2. The banana, combined with the chocolate, makes a delicious combination.
3. No-refined sugar added cream made with whipped cream and chocolate is an excellent alternative to most traditional frostings.
4. Making cupcakes in advance and cream one day ahead saves time on the day of serving.
5. This easy recipe is the best way to get the kids baking.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Flour: use all-purpose flour to make these cupcakes.

Baking soda, baking powder: both leavening agents are used for the recipe.

Salt: it enhances the flavors of cupcakes.

Butter: use unsalted, softened butter. Bring it to room temperature 1 to 2 hours before you start.

Sugar: use granulated white or caster sugar.

Eggs: separate egg whites from egg yolks (use an egg separator) while the eggs are chilled. Then bring them both to room temperature.

Milk: use whole milk for the recipe.

Lemon juice: make it yourself with a citrus juicer.

Banana: ripe or even overripe bananas are the best to make flavorful banana cupcakes. Please, read the recipe for Banana Bread about how to choose bananas for baking.

Whipping cream: it has to be at least 30% fat content to whisk the cream properly.

Milk chocolate: use Lindt milk chocolate to make the best frosting for banana cupcakes.

Dulce de leche: use store-bought dulce de leche or make it yourself. The commercially made dulce de leche is a thicker version than the homemade one.

How to make dulce de leche banana cupcakes

To make the chocolate whipped cream, start the day before. Bring whipping cream to a boil and pour it over milk chocolate broken into small pieces.

Mix with a hand whisk (photo 1). Cover the cream with a plastic film in contact and refrigerate overnight.

Preheat oven to 335 degrees F/170 C. To make the cupcake batter, whip butter until creamy with a stand or an electric mixer.

Add sugar, whole eggs with egg yolks, and mix (photo 2).

Add a mixture of dry ingredients (flour, baking soda, baking powder, and salt) and whisk well (photo 3).

Add mashed bananas, lemon juice, and milk and gently mix with a rubber spatula (photo 4).

Pour the batter in a cupcake mold layered with cupcake liners up to ⅔ full (photo 5) and bake for 25 minutes.

Take cupcakes out of the oven and let them cool down (photo 6). 

To assemble cupcakes, the next day, even cupcakes with a serrated knife (this step is optional) and remove the center of cakes with a cupcake corer.

Fill each cupcake with the dulce de leche (photo 7) and cover it with a slice of fresh banana (photo 8).

Whisk the whipping cream until firm peaks (photo 9). Transfer the cream in a pastry bag with a piping tip Wilton 2D and pipe on top of each cupcake (photo 10).

Expert tips

1. Replace milk chocolate with dark chocolate if you prefer.
2. Make cupcakes in advance, cover them unfrosted with a plastic film, and store them at room temperature for a few days.
3. Use your favorite tip to pipe cupcakes.
4. Serve cupcakes on the day of decorating for a fresh look and taste.
5. Keep leftover dulce de leche in the fridge for up to 4 weeks or freeze for up to 2 months.

Frequently asked questions

Love cupcakes? Try these next!

• Pistachio Cupcakes
• Chocolate Pumpkin Cupcakes
• Browse all the Cake Recipes

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was adapted from www.christophemichalak.com/. It was originally published on June 24, 2018. The recipe has been revised to include improved content and photos. All posted pictures are mine.