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Banana-Coffee Caramel-Filled Cupcakes

  • Prep 55 min
  • Total 2 hr 35 min
  • Servings 22

Stuck inside on a rainy afternoon? Get baking! Using pantry staples, ripe bananas and a few ingredients from the fridge, these wonderful cupcakes are worth it! ...MORE+ LESS-

Ingredients

Cupcakes

2
teaspoons instant coffee granules or crystals
1
tablespoon boiling water
2
cups Gold Medal™ 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

Caramel Filling

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

Coffee Frosting

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

Garnish

1
cup whipping cream, whipped
Chocolate-covered coffee beans, if desired

Steps

Hide Images
  • 1
    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.
  • 2
    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.
  • 3
    Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.
  • 4
    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.
  • 5
    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.
  • 6
    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. Add half of the milk mixture; beat on high speed. Add remaining milk mixture, beating until smooth.
  • 7
    Using melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake. Spoon 1 generous teaspoon caramel filling into each hole. Reserve remaining caramel filling for garnish.
  • 8
    Frost cupcakes with coffee frosting. Top with whipped cream; drizzle with reserved caramel filling. Garnish with coffee beans.

Expert Tips

  • Place the baked cupcakes in another brightly colored paper muffin liner for serving.

Nutrition Information

Nutrition Facts

Serving Size: 1 Cupcake
Calories
380
Calories from Fat
160
% Daily Value
Total Fat
18g
28%
Saturated Fat
11g
56%
Trans Fat
1/2g
Cholesterol
70mg
24%
Sodium
135mg
6%
Potassium
125mg
4%
Total Carbohydrate
52g
17%
Dietary Fiber
1g
3%
Sugars
41g
Protein
2g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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