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Banoffee Cupcakes

I have made Banoffee pies before (haven't posted one yet, but I will). I love bananas as fruit but am not particularly fond them in bakes and desserts, but my husband is. This was the reason I first made a Banoffee pie, and must say that I actually liked it.
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Ingredients
  

  • 4 tbsps unsalted butter , at room temperature (about 80 gm butter in my case)
  • 1/3 cup packed brown sugar
  • 1 egg , beaten
  • 1 banana ripe , mashed (about 1/2 cup)
  • 1 cup all purpose flour
  • 1 1/2 tsps baking powder
  • 1/4 tsp salt
  • 8 banana about slices of (1/4" thick)

For the toffee/ lightly caramelized condensed milk:

  • 150 gm condensed milk sweetened
  • 2 tbsps unsalted butter
  • 1/4 tsp salt

For decorating:

  • 2/3 cup cream , whipped
  • chocolate Some semi sweet , grated

Instructions
 

  • Beat the butter and sugar together in a bowl, with a hand held electric mixer, until creamy. Then beat in the egg till well incorporated. Fold in the mashed banana, then sift the flour, baking powder and salt into the mixture. Fold again till everything is well mixed.
  • Spoon the batter about halfway into 8 paper liners. Place one slice of banana in each liner and top with remaining batter such that the banana pieces are completely covered.
  • Bake at 180C for about 16 to 20 minutes until risen and a skewer inserted in the center comes out clean. Cool the cupcakes on a wire rack.
  • While the cupcakes are cooling, prepare the toffee/ lightly caramelized condensed milk. To do this, melt the butter in a saucepan, over low heat. Add the salt and condensed milk and cook, stirring continuously, till it turns a light caramel colour and thickens a bit. Allow to cool.
  • Now assemble the cupcakes
  • I used the cone method to fill these cupcakes. While removing a bit off the cones ensure that you don't remove the banana slice which was cooked in the cupcakes.
  • Fill the cupcake with the caramelized condensed milk. Cover the filling with the piece of cupcake which was cut out, and press slightly to seat it well.
  • Cover the cupcakes with whipped cream and decorate with grated chocolate. It would be a good idea to refrigerate these cupcakes till they're ready to be served.
  • As you can see form my pictures, it was too warm and the cream started flowing a bit. So the cupcakes don't look as pretty as they should, but they taste just great.

Notes

This recipe makes 8 cupcakes.
I tend to think of cupcakes as snacks, but these cupcakes are really dessert. Just one can be quite satisfyingly filling!
These cupcakes are off to Cupcake Hero to join the other cupcakes in this event here on Flickr