Best 2 Dulce De Leche Banana Cupcakes W Chocolate Icing Recipes
Indulge your sweet cravings with our delightful Dulce de Leche Banana Cupcakes topped with a rich Chocolate Icing. These delectable cupcakes are a harmonious blend of sweet and creamy flavors, featuring a moist banana cake base infused with the lusciousness of dulce de leche, a caramel-like sauce that adds a touch of decadence. Each cupcake is then crowned with a velvety chocolate icing, creating a symphony of flavors that will tantalize your taste buds. Our recipe also includes a step-by-step guide for making homemade dulce de leche, ensuring the utmost freshness and authenticity. Additionally, we have included a variation for those who prefer a dairy-free option, using coconut milk instead of regular milk. Whether you're a seasoned baker or a novice in the kitchen, our detailed instructions will guide you effortlessly through the baking process, allowing you to create these delightful treats in the comfort of your own home.
Check out the recipes below so you can choose the best recipe for yourself!
DULCE DE LECHE CUPCAKES
Soft, caramel cupcakes with a dulce de leche frosting to satisfy all your sweet milk caramel dreams.
Provided by Mary
Categories Dessert
Time 1h25m
Number Of Ingredients 14
Steps:
- Preheat the oven to 350°F. In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
- In the large bowl, beat together the butter, brown sugar and white sugar until light and fluffy. Beat in eggs and vanilla.
- Add the dry ingredients to the wet, stirring just until combined. Stir in the milk, do not over beat. Line a cupcake pan with cupcake papers and fill each hole 1/2 full of batter.
- Bake at 350 for 20-22 minutes or until they spring back when lightly touched. Remove from pan and allow to cool completely on a wire rack.
- Beat the butter until fluffy, add the powdered sugar, salt and dulce de leche, beating until smooth. Add enough of the cream or milk to make a smooth consistency.
- Frost the cupcakes generously and drizzle with additional dulce de leche if desired. (If you choose to warm the remaining dulce de leche and thin it with milk, you'll be able to drizzle it over the cupcakes.)
Nutrition Facts : ServingSize 1 cupcake, Calories 430 kcal, Carbohydrate 69 g, Protein 3 g, Fat 17 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 69 mg, Sodium 329 mg, Fiber 1 g, Sugar 56 g
DULCE DE LECHE BANANA CUPCAKES W/ CHOCOLATE ICING
Modified Recipe ofHandle The Heat Kitchen
Provided by Rick Casteel
Categories Fruit Desserts
Number Of Ingredients 19
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.
Tips:
- For the best flavor, use ripe bananas that are speckled with brown spots.
- Be sure to mash the bananas until they are completely smooth, with no lumps.
- If you don't have dulce de leche on hand, you can make your own by simmering a can of sweetened condensed milk in a pot of water for 2-3 hours.
- Be careful not to overmix the batter, as this will result in tough cupcakes.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting them.
- For a richer chocolate flavor, use semisweet or bittersweet chocolate chips in the frosting.
- If you don't have a piping bag, you can use a ziploc bag with the corner snipped off to pipe the frosting onto the cupcakes.
Conclusion:
These Dulce de Leche Banana Cupcakes with Chocolate Icing are a delicious and easy-to-make treat that is perfect for any occasion. The cupcakes are moist and flavorful, with a perfect balance of sweetness and chocolate. The frosting is rich and creamy, and the dulce de leche adds a unique and delicious flavor. Whether you're making them for a party or just for a special treat, these cupcakes are sure to be a hit.
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