Banoffee Cupcakes~ Banana and Toffee Cupcakes

As a part of the Republic Day Dhamaka that was celebrated, this was the second flavor of cupcakes that I made - Banana Cupcakes with a toffee layer with Chocolate hearts. These were made for the slightly healthy conscious who didn't mind indulging in a little bit of a sweet tooth!!

Ingredients:

Unsalted Butter - 1/2 cup

All Purpose Flour - 1 3/4cup

Chopped Almonds - 1 cup

Cinnamon Powder - 1tsp

Bananas - 3, very ripe (mashed yielding to about 1 1/2cups)

Eggs - 2

Baking Soda - 1/4tsp

Salt - 1/4tsp

Baking Powder - 1tsp

Granulated Sugar - 3/4cup

Topping

Dulche Le Leche- 350gms (refer to my Banoffee Pie on how to make Dulche Le Leche -)

Chocolate Filigree Hearts - 30

Preheat oven to 180 degrees C and place the oven rack in the middle of the oven. Line a 12 cup bun pan with paper liners or butter or spray with a non stick spray. Place the nuts on a baking sheet and bake for about 8 to 10 minutes or until lightly toasted. Let cool and then chop coarsely. In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and nuts. In a medium-sized bowl combine the mashed bananas, eggs, melted butter, and vanilla. With a rubber spatula or wooden spoon, lightly fold the wet ingredients (banana mixture) into the dry ingredients just until combined and the batter is thick and chunky. The important thing is not to over mix the batter. You do not want it smooth. Over mixing the batter will yield tough, rubbery bread. Spoon the batter into the prepared muffin tins. Bake about 20 - 25 minutes or until a toothpick inserted in the center comes out clean. Place on a wire rack to cool for five minutes and then remove cupcakes from pan. 

Chocolate Filigree Hearts: The How-To 

These make a delicious garnish for your cupcakes. Trace the inside of a 2-inch heart-shaped cookie cutter onto parchment 30 times using a pencil. Flip parchment, and transfer to a baking sheet. Melt 4 ounces chopped bittersweet chocolate in a double boiler or heatproof bowl set over a pan of simmering water. Let cool slightly. Transfer to a parchment cone (or resealable plastic bag). Snip a tip to make a small hole.

Pipe chocolate into hearts, following outlines (be sure squiggles are at least 1/4 inch thick so hearts won't break when removed). Freeze hearts until set, about 15 minutes. Remove hearts using an offset spatula.  You would get about 30 hearts.

To assemble
Once the cupcakes are cool. Smooth a teaspoon of the dulche le leche over the surface of each cake, but don't worry about completely covering it, then decorate with a chocolate heart in the center. The cupcakes are best eaten the day they are baked, they stay upto 3 days in an airtight container.