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Dulce de Leche Banana Cupcakes

Unwrapped banana cupcake topped off with chocolate frosting.
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5 from 11 reviews

These dulce de leche banana cupcakes are soft, moist banana cakes filled with a spoonful of dulce de leche and topped with chocolate whipped cream. Made from ripe bananas in a one-bowl batter, they are an easy make-ahead treat.

Ingredients

Scale

For cupcakes:

  • 1 1/3 cup + 1/2 tablespoons (170 g) flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 pinch of salt
  • 3.4 oz. (95 g) butter, softened
  • 2/3 cup + 1 1/2 tablespoons (170 g) granulated sugar
  • 1 extra-large egg 
  • 1 extra-large egg yolk 
  • 3 1/2 tablespoons (55 g) milk
  • 1 tablespoon lemon juice
  • 5.6 oz. (160 g) banana, mashed

For the chocolate whipped cream:

  • 2 cups (460 g) whipping cream 
  • 8.5 oz. (240 g) milk chocolate

For the decoration:

  • 1 banana, sliced
  • 7 oz. (200 g) dulce de leche

* If needed, please refer to Baking Conversion Charts.

Instructions

  1. To make the chocolate whipped cream, start the day before. Bring the whipping cream to a boil, then pour it over the milk chocolate broken into small pieces. Mix with a hand whisk. Cover the cream with plastic wrap in contact and refrigerate overnight.
  2. Preheat oven to 335°F (170°C). To make the cupcake batter, whip the butter until creamy with a stand mixer or electric mixer. Add the sugar and whole eggs with yolks, and mix. Add the dry ingredients (flour, baking soda, baking powder, and salt) and whisk well. Add mashed bananas, lemon juice, and milk, and gently mix with a rubber spatula. Pour the batter into a cupcake mold lined with cupcake liners, filling each cup to 2/3 full, and bake for 25 minutes. Take the cupcakes out of the oven and let them cool. 
  3. To assemble the cupcakes the next day, cut them with a serrated knife (optional) and remove the centers with a cupcake corer. Fill each cupcake with dulce de leche and top with a slice of fresh banana. Whisk the whipping cream until firm peaks. Transfer the cream to a pastry bag with a Wilton 2D piping tip and pipe on top of each cupcake.

Notes

  1. Replace milk chocolate with dark chocolate if you prefer.
  2. Make cupcakes in advance, cover them unfrosted with 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. To freeze cupcakes, wrap each one in plastic film, place them in an airtight container, and freeze for up to three months.
  6. Keep leftover dulce de leche in the fridge for up to 4 weeks or freeze for up to 2 months. 

Nutrition

Find it online: https://www.bakinglikeachef.com/cupcakes-christophe-michalak/