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1
For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with paper liners.
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Set the pan aside.
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3
In a medium bowl, whisk together the flour, baking powder and salt.
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4
In a large bowl of an electric stand mixer using a paddle attachment, combine the butter, sugar and cocoa powder, mixing until blended.
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Add the eggs and yolk, and beat on low speed until all ingredients are smooth and blended.
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Decrease the speed of the mixer to slow and add half of the dry ingredients.
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Mix for 1 minute, scraping the sides of the bowl occasionally.
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8
Add the banana puree and buttermilk to the batter, beating for 30 seconds.
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Then add the rest of the dry ingredients.
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Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes.
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11
Cool the cakes in the pans for 10 minutes.
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12
Remove from the pans and cool the cakes completely on wire racks, about 30 minutes.
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13
For the buttercream: In a small saucepan, cook the caramel candies, bananas, milk and salt together until thoroughly melted; the mixture will be clumpy.
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In an electric mixer with the whisk attachment, whip the yolks and sugar.
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Continue to whip on high speed until light and fluffy.
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16
Pour the hot caramel mixture into the yolks with the mixer going.
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Continue to whip until cool.
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Cut up the butter and add (slowly).
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19
Then add the vanilla.
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20
Use immediately, or keep refrigerated until ready to use.
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For the filling: Cook together the sugar and 1/2 cup water, developing a medium caramel.
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22
Heat up the cream until boiling.
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Slowly add the hot cream to the caramel mixture.
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Continue to cook until smooth and all the lumps are out.
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25
Stir in the dulce de leche, molasses and salt.
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26
For the white chocolate paint: Make a ganache out of the chocolate and cream by heating up the cream in a small saucepan and pouring over the white chocolate.
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Whisk together until smooth.
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28
Divide the ganache into 3 portions and using desired food color, tint each batch the desired color.
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29
Use the microwave to reheat if the mixture gets too thick.
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30
To assemble: Using a melon baller, remove the core from the center of each cupcake.
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31
Fill each cupcake with the salted butterscotch filling.
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32
Using a pastry bag with a # 802 tip, ice each cupcake with a generous layer of the caramel banana buttercream.
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33
Use 3 colors of white chocolate paint and garnish with 3 blue men heads on top.
