I fear I cannot take any credit for this recipe. I got it from the fab Holly’s Pantry blog (you need to follow her!) and have had it sitting at home on a scrap of paper for aaaaages waiting to be made. I decided last week was the right time! 🙂
There’s a couple of steps but nothing complicated. Don’t go making things hard for yourself either, just buy the caramel instead of trying to make it!
I made these big and generous and they weighed a ton – can only imagine how calorific they are! But oh well 🙂 A perfect treat – absolutely delicious. There’s a few steps to this but the end result is worth every one!
10 Digestive Biscuit
Line a couple of cupcake trays with 15 cases.
If you have a food processor blitz the biscuits in that – if not, do as I do and throw them into a sandwich bag and beat the life outta them with a rolling pin. Melt the butter and pour mix with the biscuit base.
Divide the mix amongst the cupcake liners, pressing into the base with the back of a spoon.
Next up the Banana and Chocolate Cupcakes
125g Butter, room temp is much easier to use
250g Caster Sugar
250g Self Raising Flour
4 Ripe Bananas
100g Dark Chocolate, cut into chunks or else just buy a pack of dark choc Dr. Oetker chunks
15 Teaspoons Caramel – I just bought a tin of it from Dunnes… too lazy to make my own! 🙂
1. Preheat the oven to 180°C or about 160 fan.
2. Mash the bananas and chop the chocolate into chunks then put these aside.
3. Beat the butter and sugar together.
4. Add in the eggs one at a time, beating well after each.
5. Sieve in the flour and fold together until it is half combined.
6. Pour in the banana and chocolate chunks then mix.
7. Add 1/2 tablespoon of cupcake mix on top of the biscuit base in your cupcake cases. Then add 1 teaspoon of caramel.
Repeat this until all the cupcakes have caramel.
8. Take another 1/2 tablespoon of cupcake mix and spoon it over the caramel.
9. Bake in the preheated oven for 25 minutes.
Remove from the oven and cool completely before icing.
100g Butter, again this is much easier if it is soft butter
500g Icing Sugar, sieved
1. Beat together the caramel, butter and sieve in 250g of icing sugar. Mix until completely combined.
2. Sieve in the remaining icing sugar and beat for another minute. Add a little milk if the butter cream is to thick.
Spread/Pipe on top of the cooled cupcakes. I always pipe mine but you can just lash it on with a spoon if you are pushed for time or hate piping! I just grated some dark choc over them to finish them off.
They should look something like this when done!
This is the deliciousness inside!
If you’ve got that far, big pat on the back and enjoy demolishing them! 🙂