Opskrift på svampede banan cupcakes med karamel og mælkechokolade
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Banana cupcakes with caramel and milk chocolate

The best banana cupcakes with caramel and milk chocolate! One of my most popular recipes here on the blog is this spongy banana cake, which is really good (if I have to say it myself). Therefore I have used the same recipe to bake the most delicious banana cupcakes with milk chocolate chunks in the dough, dulce de leche in the middle and the softest milk chocolate butter cream on top. These cupcakes are perfect to serve for the afternoon coffee or children’s birthday. They can also be made without dulce de leche in the middle. Enjoy!


Banana cupcakes (12 large cupcakes):

150 g butter, melted

4 eggs

150 g sugar

50 g brown sugar

1 tsp. vanilla sugar

150 g wheat flour

2 tsp. baking soda

1/2 tsp. salt

3 over ripe bananas

150 g milk chocolate

Caramel center:

1/2 can of dulce de leche

Milk chocolate butter cream:

250 g milk chocolate, melted, save a little to “sprinkle” on each cupcake

300 g butter, soft

350 g of icing sugar

1 tsp. vanilla sugar

1 cup heavy cream

Other than that:

Gold dust


Banana cupcakes:

Turn on the oven at 180 C. Melt the butter and allow it to cool. Whip eggs, sugar, brown sugar and vanilla sugar light and airy. Mix the flour, baking soda and salt together and stir in the dough. Mash the bananas and mix with the melted butter and stir in the dough. Place your cupcake molds in a muffin baking dish and distribute the dough into the molds. Sprinkle with a little extra chocolate on top of the dough and bake the banana cupcakes for approx. 25-30 minutes. Let them cool down.

Caramel center:

Stir dulce de leche well in a bowl so that there are no lumps in. Put it in a spray bag. Make a hole in the middle of each cupcake and fill them with dulce de leche.

Milk chocolate butter cream:

Melt the chocolate in a saucepan and let it cool slightly. Meanwhile whip soft butter with icing sugar and vanilla sugar until there are no clump. Pour in the chocolate and whisk well. Add the heavy cream a little at a time and whip it until it has a creamy and airy consistency. Put the butter cream in a spray bag with a tulle (I have used 2D from Wilton ). Spray the butter cream onto each cupcake and decorate with milk chocolate and gold dust. Place the cakes in a refrigerator and take them out 30 minutes before serving, so that the butter cream is not so hard. Bon appetite!

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