Banana cupcake with caramel and chocolate cream

Name: Banana cupcake with caramel and chocolate cream
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 14 pieces
Cuisine: Amerikai konyha
Ingredients: 400 g ripe banana; 110 g sunflower oil; 2 pcs eggs (size L); 130 g cane sugar; 8 g vanilla sugar (1 packet); 250 g fine wheat flour; 25 g cocoa powder (preferably black); 8 g baking soda (1 teaspoon); 70 g buttermilk; 70 g granulated sugar; 80 g whipping cream (30%); 490 g unsalted butter (40 g for the caramel, 450 g for the cream); 2 pinches salt (for the caramel and cream); 120 g dark chocolate (chopped); 35 g Dutch cocoa powder; 400 g sweetened condensed milk (Salko); 12 pcs muffin liners

14 pieces

Under an hour

Buy all ingredients right below the recipe

For the batter

400 g ripe banana
110 g sunflower oil
2 pcs eggs (size L)
130 g cane sugar
8 g vanilla sugar (1 packet)
250 g fine wheat flour
25 g cocoa powder (preferably black)
8 g baking soda (1 teaspoon)
70 g buttermilk

For the caramel and cream

70 g granulated sugar
80 g whipping cream (30%)
490 g unsalted butter (40 g for the caramel, 450 g for the cream)
2 pinches salt (for the caramel and cream)
120 g dark chocolate (chopped)
35 g Dutch cocoa powder
400 g sweetened condensed milk (Salko)

What else you'll need

12 pcs muffin liners

Preparing the batter

1
Preheat the oven to 185 °C (top and bottom heat), and line a muffin tin with paper liners.
2
Blend the bananas until smooth. Add the oil and both types of sugar, then blend again briefly. Stir in the eggs, buttermilk, and finally the flour mixed with baking soda and cocoa.
3
Divide the batter among the molds (up to about 1 cm below the rim) and bake for 25–30 minutes. Check with a toothpick – moist crumbs may remain on the toothpick, but no sticky batter. Do not overdry.
4
Let the muffins cool completely.

Preparing the caramel

1
Place the sugar in a high-sided saucepan and pour a little water over it (just enough for the sugar to absorb it). Heat over medium flame until it caramelizes (do not stir!).
2
Meanwhile, heat the cream in a bowl in the microwave.
3
Once the sugar has caramelized to an amber color, carefully and gradually stir in the warm cream. Be careful, as the mixture may foam up. Whisk with a hand whisk and let it warm for a short time until completely smooth.
4
Finally, stir in the butter (40 g) and salt (a pinch), then place in the refrigerator to cool.

Preparing the cream

1
Melt the chocolate over a double boiler or in the microwave, then set aside to cool to room temperature.
2
Whip the remaining soft butter (450 g) at medium speed until creamy and light (about 5 minutes).
3
Carefully mix in the cocoa powder, then pour in the condensed milk. Continue beating until fully combined (about 1 minute). Add a pinch of salt as well.
4
Fold in the melted chocolate with a spatula. It is important that the chocolate and the butter base are at the same temperature, otherwise the cream may curdle or melt.

Assembly

1
Hollow out a deeper hole in the center of the cooled muffins (for example, using a piping bag tip). Fill the holes with the cold caramel. Pipe the cream onto the tops using a star-tipped piping bag, starting from the center.
2
Before serving, it is advisable to take the cupcakes out of the refrigerator 30-60 minutes beforehand so that the butter-based cream regains its silky texture and the flavors fully develop.

Tip

It's worth starting with the caramel; you can even prepare it a day in advance. Store any leftover caramel in a jar in the refrigerator.

Kifli Kukták

A krém selymessége érdekében ügyeljünk arra, hogy a vaj és az olvasztott csokoládé azonos hőmérsékletű legyen az összeállításkor.