- Servings: 24
|⅓ cup||Unsweetened Cocoa Powder|
|6 oz||Semisweet Chocolate Chips|
|¾ cup||Boiling Water|
|¼ cup||Caramel Syrup or Caramel Ice Cream Topping|
|1 cup||Unsalted Butter, at room temperature|
|1¾ tsp||Baking Powder|
|2 cups||Diced Fresh Banana|
|½ cup||Unsalted Butter, at room temperature|
|⅔ cup||Banana Curd|
|2-2½ cups||Confectioners Sugar|
|1 cup||Caramel Syrup or Ice Cream Topping|
|1½ cup||Chopped Pecans|
In a heatproof bowl, combine cocoa powder and semi-sweet chips, then pour in the boiling water. Using a whisk, stir the chocolate until melted. Blend in 1/4 cup caramel syrup or ice cream topping. In a large bowl, cream the butter and sugar together, then beat in each egg, one at a time, until well blended. In a separate bowl, combine the flour, baking powder and salt. Slowly add to the butter mixture, combining well. Add the chocolate mixture slowly to the butter and flour mixture, mixing until all is blended.
Gently fold in the diced banana. Divide batter evenly into 24 papered muffin cups. Bake at 350 degrees for 20-22 minutes. Let cool completely.
While cupcakes are cooling, prepare the icing. Beat butter and banana curd together until blended. Add the confectioners sugar, 1/2 cup at a time, beat until fluffy, then ice the cupcakes. Drizzle the caramel topping over the iced cupcakes and sprinkle with chopped pecans.