Banoffee Cupcakes

banoffee cupcakes

You’ve heard about banoffee? Graham cracker, banana, whipped cream, chocolate, dulce de leche. Put all of these together and you will go crazy with it! I am never tired of this winner combination. I literally crave it all the freaking time.

banoffee cupcakes

My very first encounter with banoffee is this banoffee parfait. I’ve become a happier person after that. And I started to imagine making banoffee this and banoffee that. So here it comes. Crown a chocolate cupcake with this insane combination of goodness. Take your first bite, and you will start dancing!

banoffee cupcakes

You can easily buy a can of dulce de leche from a store. But again it takes no skill to make it yourself. What you need to do is just to pour out a can of condensed milk in a pan, place that pan in a water bath, cover it with foil paper and leave it in the hot oven for an hour or so. And you will have a pot of madness that you will drizzle over everything. My favourite is to go with vanilla ice cream or to make dulce de leche ice cream.

Ingredients (12 regular sized cupcakes):
Chocolate Cake
1 cup granulated sugar
3/4 cup plus 2 tablespoons all-purpose flour
1/4 cup plus 2 tablespoons unsweetened cocoa powder, sifted
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
1/2 cup sour cream, room temperature
1/4 cup canola oil
1 tablespoon vanilla extract
1/2 cup boiling water
1/2 cup Nutella
1/2 cup graham cracker crumbs
1 cup heavy cream
2 bananas, sliced
12 pieces graham cracker
1/2 cup chocolate shavings
1/2 cup dulce de leche

To prepare cupcake, preheat oven to 350F. Grease muffin tin or line with muffin liners.
In a large bowl, mix together sugar, flour, cocoa powder, baking powder, baking soda and salt.
Crack in the egg, spoon in the sour cream, and pour in the oil and the vanilla. Mix with a wooden spoon until just combined.
Pour in the boiling water, and slowly mix until smooth and liquidy.
Divide batter evenly among prepared muffin cups, about halfway full. Transfer muffin tin to oven and bake for 15 to 18 minutes. Transfer muffin tin to a wire rack and let cupcakes cool completely.
To prepare the assembling, place graham cracker crumbs in a small bowl, and whip heavy cream to stiff form.
Smear a layer of Nutella on top of the cupcake. Dip cupcake in the graham cracker crumbs to coat the top, followed by a dollop of whipped cream. Insert a banana slice and a graham cracker cookie. Sprinkle chocolate shavings and drizzle with dulce de leche.
Repeat with the other cupcakes.


  1. I made these yesterday for my team’s farewell party. And they rocked!!!! Everyone loved it and wanted more! I would say it’s one of my proudest moments. :P Thanks for sharing the recipe!

  2. Oh my. These look astonishingly good. I generally love cupcakes with other toppings than buttercream. May have to give it a shot because I need these in my life!

  3. Omg!!!! I’ve always wanted to try banoffee. These cupcakes are really getting me going. Look delucious!

  4. I had not previously heard of banoffee before…but now I’m wondering what I’ve been missing all my life! This is amazing!


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