These Banana Chocolate Toffee Cupcakes are made with browned butter and plenty of banana, finished with a vanilla buttercream flecked with chocolate toffee pieces.
Hello! I’m Jen from Baked by an Introvert. I’m excited to contribute here and share a recipe that’s familiar yet a little different — these Banana Chocolate Toffee Cupcakes are a great first pick. They combine ripe banana flavor with the nutty caramel notes of browned butter and a creamy, toffee-studded vanilla frosting.
Although I bake banana bread often, this was my first time making banana cupcakes. The texture is lighter than bread yet still full of banana taste. Browning the butter gives the cupcakes a deeper, richer flavor; it’s easy to do—simply heat the butter over medium until it turns golden brown and smells toasty.
The batter stays moist thanks to the combination of eggs, butter, and plenty of mashed banana, with a hint of cinnamon for balance. The frosting is a classic vanilla buttercream folded with chocolate toffee bits, which adds both crunch and a rich chocolate-caramel flavor.
I always find boxed or packaged chocolate toffee bits in the baking aisle; they work perfectly folded into the buttercream and sprinkled on top for garnish. The frosting is straightforward: beat room-temperature butter until fluffy, add powdered sugar, then cream and vanilla, and finally fold in the toffee bits.
Top each cooled cupcake with a generous swirl of buttercream and a few extra toffee pieces for texture and presentation. These cupcakes are approachable to make and impressive to serve — I hope you enjoy them as much as I do.
— Jen
Banana Chocolate Toffee Cupcakes
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Ingredients
For the cupcakes:
- ½ cup (113 g) unsalted butter
- 1 cup (230 g) mashed ripe banana, (about 2 large bananas)
- ¾ cup (150 g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 cup (240 g) all-purpose flour, (stir, spoon & level)
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ⅛ tsp ground cinnamon
- ½ cup whole milk
For the frosting:
- ¾ cup (170 g) unsalted butter, room temperature
- 2 cups (240 g) powdered sugar
- ½ tsp vanilla extract
- 2 Tbsp heavy cream
- 3 Tbsp chocolate toffee bits, (you can always add more if desired)
Instructions
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Preheat the oven to 350°F (175°C).
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Heat the butter in a small saucepan over medium heat for 2 to 4 minutes, stirring occasionally, until it browns and smells nutty. Remove from heat and let cool slightly.
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In a large bowl, combine the browned butter, mashed banana, and granulated sugar. Beat on medium speed until smooth. Add the eggs one at a time, beating well after each addition, then beat in the vanilla.
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Measure the flour by fluffing it, spooning into the measuring cup, and leveling. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Gradually add the dry ingredients to the banana mixture, alternating with the milk, beginning and ending with the flour mixture.
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Line a 12-cup muffin pan with paper liners. Spoon about ¼ cup of batter into each cup. Bake for 20 to 24 minutes, or until a cupcake springs back when lightly touched. Remove from the pan and cool completely on a wire rack.
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For the frosting: Beat the room-temperature butter on medium speed until fluffy. Add the powdered sugar and beat on low until smooth. Beat in the vanilla and heavy cream until just incorporated. Fold in the chocolate toffee bits, spread or pipe the frosting onto the cooled cupcakes, and garnish with extra toffee if desired.
Notes
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You may also want to try another banana recipe from Baked by an Introvert.
Banana Nut Bread Cookies
