Banoffee Cupcakes Recipe

Name: Banoffee Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Chocolate Cake; 1 cup sugar; 3/4 cup all purpose flour; 2 tablespoons all purpose flour; 1/4 cup cocoa powder; 2 tablespoons cocoa powder; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 piece large egg; 1/2 cup sour cream; 1/4 cup canola oil; 1 tablespoon vanilla extract; 1/2 cup hot water; Topping; 1/2 cup Nutella; 1/2 cup graham cracker crumbs; 1 cup heavy cream; 2 pieces bananas, sliced; 12 pieces graham cracker cookies; 1/2 cup chocolate shavings; 1/2 cup dulce de leche

Servings: persons

Chocolate Cake
1 cup sugar
3/4 cup all purpose flour
2 tablespoons all purpose flour
1/4 cup cocoa powder
2 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 piece large egg
1/2 cup sour cream
1/4 cup canola oil
1 tablespoon vanilla extract
1/2 cup hot water
Topping
1/2 cup Nutella
1/2 cup graham cracker crumbs
1 cup heavy cream
2 pieces bananas, sliced
12 pieces graham cracker cookies
1/2 cup chocolate shavings
1/2 cup dulce de leche

1
To prepare cupcake, preheat oven to 350F. Grease muffin tin or line with muffin liners.
2
In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
3
Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
4
Pour in the boiling water, and slowly mix until smooth and liquidy.
5
Divide batter evenly among prepared muffin cups, about halfway full. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
6
To prepare the assembling, place graham cracker crumbs in a small bowl, and whip heavy cream to stiff form.
7
Smear a layer of Nutella on top of the cupcake. Dip cupcake in the graham cracker crumbs to coat the top, followed by a dollop of whipped cream. Insert a banana slice and a graham cracker cookie. Sprinkle chocolate shavings and drizzle with dulce de leche.
8
Repeat with the other cupcakes.

1522

kcal

Calories

Fat

121

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 22 ingredients. The key ingredients include: Chocolate Cake, 1 cup sugar, 3/4 cup all purpose flour, 2 tablespoons all purpose flour, and more.

Yes, Banoffee 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.

That's it — enjoy your meal!

Banoffee Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions