Banana Chocolate Toffee Cupcakes Recipe

Name: Banana Chocolate Toffee Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CUPCAKES:; 1/2 cups Unsalted Butter; 1 cup Mashed Ripe Banana (For 1 Cup You'll Need About 2 Large Bananas); 3/4 cups Granulated Sugar; 2 whole Large Eggs; 1 teaspoon Vanilla Extract; 2 cups All-purpose Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 1/8 teaspoons Cinnamon; 1/2 cups Whole Milk; FOR THE FROSTING:; 3/4 cups Unsalted Butter, Room Temperature; 2 cups Powdered Sugar; 1/2 teaspoons Vanilla Extract; 2 Tablespoons Heavy Cream; 3 Tablespoons Chocolate Toffee Bits, You Can Always Add More If Desired

Servings: persons

FOR THE CUPCAKES:
1/2 cups Unsalted Butter
1 cup Mashed Ripe Banana (For 1 Cup You'll Need About 2 Large Bananas)
3/4 cups Granulated Sugar
2 whole Large Eggs
1 teaspoon Vanilla Extract
2 cups All-purpose Flour
1 teaspoon Baking Powder
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
1/8 teaspoons Cinnamon
1/2 cups Whole Milk
FOR THE FROSTING:
3/4 cups Unsalted Butter, Room Temperature
2 cups Powdered Sugar
1/2 teaspoons Vanilla Extract
2 Tablespoons Heavy Cream
3 Tablespoons Chocolate Toffee Bits, You Can Always Add More If Desired

1
Preheat oven to 350 F.
2
Heat butter in a small saucepan over medium heat for 2 to 4 minutes, or until browned. Remove from heat.
3
In a large bowl, combine the browned butter, banana, and granulated sugar; beat on medium speed until smooth. Add the eggs one at a time; beat well after each addition. Beat in the vanilla extract.
4
Measure the flour by fluffing it with a fork then lightly spooning it into a dry measuring cup. Level the top with the back of a knife. Combine the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl; stir with a fork or whisk. Gradually add portions of the flour mixture and milk into the banana mixture. Begin and end with the flour mixture.
5
Line a 12 cup muffin pan with paper cups. Spoon 1/4 cup of batter into each cup. Bake for 20 to 24 minutes or until the cupcake springs back when touched. Remove them from the oven. Remove muffins from pan immediately and allow the cupcakes to cool completely on a wire rack.
6
To make the frosting: Beat the butter on medium speed until fluffy. Add the powdered sugar; beat on low until smooth. Beat in vanilla extract and heavy cream just until incorporated. Fold in toffee bits.
7
Spread the frosting over the cooled cupcakes and top with additional toffee bits if desired.

1342

kcal

Calories

Fat

168

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE CUPCAKES:, 1/2 cups Unsalted Butter, 1 cup Mashed Ripe Banana (For 1 Cup You'll Need About 2 Large Bananas), 3/4 cups Granulated Sugar, and more.

Yes, Banana Chocolate Toffee Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Chocolate Toffee Cupcakes

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