Banana cupcake with caramel and chocolate cream

Preheat the oven to 185 °C (top and bottom heat), and line a muffin tin with paper liners.

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.

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.