Jul 17, 2013

Banoffee Cupcakes

There has been a lot of different takes on Banoffee Cupcakes. Frankly, I thought it meant banana and coffee instead of banana and toffee. So I figured, why not incorporate all 3 components into one cupcake?

Banana Cupcake
adapted from Shockingly Delicious
makes about 16 cupcakes

1/4 cup dark brown sugar
1/2 cup vegetable oil
2 eggs
3 medium-sized very ripe bananas, mashed
200 ml sour cream
2 tsps vanilla essence
1/4 tsp salt
1 1/2 cups self-raising flour

  • Preheat oven to 180˚C. Line a muffin tray with cupcake liners.
  • In a medium sized bowl, whisk together brown sugar and vegetable oil. Next, whisk in eggs.
  • Add in mashed bananas, sour cream, vanilla essence and salt. Mix until just combined.
  • Fold in the self-raising flour until just combined.
  • Divide the batter equally among the cupcake liners, filling each liner until 2/3 full.
  • Bake for about 20 minutes or until a skewer comes out clean.
  • Let the cupcakes cool completely.

Coffee and Baileys Whipped Cream
Disclaimer: This is going to vary with each individual, depending on how much coffee or Baileys you would want to incorporate into the cream.
Brewed coffee, cooled
300 ml whipping cream

  • Whip the cream until stiff peaks are formed. Gently fold in coffee and Baileys into the cream. Do not over-mix.
  • Place in the fridge if you are not going to assemble the cupcakes immediately.

Caramel topping

Caster sugar

  • Line a tray with baking paper.
  • Place sugar and water into a saucepan, making sure there is just enough water covering the sugar.
  • Place the pan over a medium-heat and let the sugar caramelize.
  • Once the sugar becomes amber gold, pour a thin layer of the caramel onto the baking paper. Let it cool and harden.
  • Break the caramel into chunks or place it into a food processor to grind it up into smaller pieces.
  • Sprinkle a fair amount on top of the cream.


  1. Hiya, thanks for using my banana bread recipe as a starting point for your cupcakes! It's a great, versatile quick bread, and I'll bet it is wonderful in your creation! (How much sour cream are you using?)

    1. Thanks Dorothy! Just realised I did not add the measurement. :)