Banana-Coffee Caramel-Filled Cupcakes Recipe

Name: Banana-Coffee Caramel-Filled Cupcakes
Prep time: 55 min
Cook time: 1 h 40 min
Total time: 2 h 35 min
Yield: 22 servings
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

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

	PREP TIME 55m	COOK TIME 1h40m	TOTAL TIME 2h35m
YIELD 22 servings

Instructions

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.
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.
Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
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.
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.
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.
Frost cupcakes with coffee frosting.
Top with whipped cream; drizzle with reserved caramel filling.
Garnish with coffee beans.

Desserts

A recipe from Life Made Delicious

https://www.lifemadedelicious.ca/recipes/banana-coffee-caramel-filled-cupcakes/57c5401c-8532-4666-b62e-011a545caadd