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Banana-Coffee Caramel-Filled Cupcakes

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  • Prep 55 min
  • Total 2 hr 35 min
  • Servings 22
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Stuck inside on a rainy afternoon? Get baking! Using pantry staples, ripe bananas and a few ingredients from the fridge, these wonderful cupcakes are worth it!
Created Sep 9, 2011
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Ingredients

  • 2 teaspoons instant coffee granules or crystals
  • 1 tablespoon boiling water
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 medium ripe bananas, mashed (1 1/2 cups)
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 cup sour cream
  • 1/2 cup granulated sugar
  • 2 tablespoons water
  • 1/4 cup unsalted butter, softened
  • 1/4 cup whipping cream
  • 1 teaspoon vanilla
  • 1/8 teaspoon salt
  • 1/4 cup milk
  • 2 tablespoons plus 1 teaspoon instant coffee granules or crystals
  • 1/2 cup unsalted butter, softened
  • 3 3/4 cups powdered sugar
  • 1 cup whipping cream, whipped
  • Chocolate-covered coffee beans, if desired

Steps

  •  
    1
    Heat oven to 350°F. Place paper baking cup in each of 22 regular-size muffin cups. In small bowl, dissolve 2 teaspoons coffee granules in 1 tablespoon boiling water; set aside to cool. In another small bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
  •  
    2
    In large bowl, beat 1/2 cup butter and 1 1/2 cups granulated sugar with electric mixer on high speed about 2 minutes. Beat in mashed bananas and 1 teaspoon vanilla. Beat 30 seconds. Add eggs; beat on high speed 1 minute, scraping sides of bowl frequently. On low speed, add flour mixture, about one-third at a time, and sour cream, about half at a time, beating just until combined. Stir in cooled coffee mixture.
  •  
    3
    Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  •  
    4
    Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
  •  
    5
    Meanwhile, in 1-quart heavy saucepan, heat 1/2 cup granulated sugar and 2 tablespoons water over medium heat, swirling saucepan until sugar is dissolved. Increase heat to high; cover and boil 2 minutes. Uncover; continue boiling until sugar is dark amber in color. Remove from heat. Beat in 1/4 cup butter with whisk until smooth. Beat in 1/4 cup whipping cream. When cream is thoroughly mixed in, beat in 1 teaspoon vanilla and 1/8 teaspoon salt with whisk. Cool completely, about 30 minutes.
  •  
    6
    In small microwavable bowl, microwave milk on High 40 seconds or just until it begins to boil. Stir in 2 tablespoons plus 1 teaspoon coffee granules until dissolved; set aside to cool. In medium bowl, beat 1/2 cup butter and 1/2 cup of the powdered sugar with electric mixer on low speed until blended. Gradually beat in remaining 3 1/4 cups powdered sugar. Add half of the milk mixture; beat on high speed. Add remaining milk mixture, beating until smooth.
  •  
    7
    Using melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake. Spoon 1 generous teaspoon caramel filling into each hole. Reserve remaining caramel filling for garnish.
  •  
    8
    Frost cupcakes with coffee frosting. Top with whipped cream; drizzle with reserved caramel filling. Garnish with coffee beans.

Nutrition Information

No nutrition information available for this recipe
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