Tessa’s Recipe Rundown
Taste: Out of this world!!! The combination of sweet flavors is just incredible. You NEED these in your life.
Texture: The cupcakes are ridiculously moist and soft, the dulce de leche stuffing is thick and sticky, and the chocolate cream cheese frosting is rich and luscious. Each bite is pure heaven.
Ease: Nothing too complicated here, though you will dirty some dishes.
Appearance: Like something from a bakery!
Pros: My new favorites cupcake.
Cons: Rich and indulgent.
Would I make this again? YES.
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We live in a ridiculously awesome world, but I can see why people might be tired of cupcakes. That’s why whenever I share a cupcake recipe with you all it has to be a REALLY fantastic one.
Fantastic is definitely a word to describe these dulce de leche banana cupcakes with chocolate frosting because I think everyone should make them immediately after reading this post.
Super moist and tender banana cupcakes are filled with dulce de leche then topped off with chocolate cream cheese frosting. I challenge you to think of anything better than that. It’s seriously my new favorite cupcake recipe and I hope it’ll be yours too.
By the way, in case you haven’t seen it before, dulce de leche comes canned and can be found at many grocery stores in the Latin food section. The most common brand is Nestle (it’s packaged in a tin can).
I’ve also seen higher end versions at specialty stores like Sur la Table, Williams-Sonoma, and World Market. You can also make your own dulce de leche with sweetened condensed milk.
More Recipes You’ll Love:
- Nutella Stuffed Chocolate Raspberry Cupcakes
- The BEST Chocolate Cupcakes
- Red Velvet Cupcakes
- The Best Classic Banana Bread
- Brown Butter Dulce de Leche Cookie Cups
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Dulce de Leche Banana Cupcakes with Chocolate Frosting
Ingredients
For the banana cupcakes:
- 1 cup (127 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1 stick (113 grams) unsalted butter, at room temperature
- 1/3 cup (67 grams) granulated sugar
- 1/4 cup (50 grams) light brown sugar
- 1/4 cup (57 grams) sour cream
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 2 large overripe bananas, mashed
- About 1/4 cup prepared dulce de leche
For the chocolate cream cheese frosting:
- 8 ounces (227 grams) cream cheese, at room temperature
- 4 tablespoons (57 grams) unsalted butter, at room temperature
- 3 cups (375 grams) powdered sugar
- 1/2 cup (43 grams) good-quality cocoa powder
Instructions
For the cupcakes:
- Preheat the oven to 350°F. Line a standard muffin tin with paper cupcake liners.
- In a medium bowl whisk together the flour, baking powder, baking soda, cinnamon, and salt.
- In the bowl of a stand mixer beat the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 3 minutes. Add the sour cream and vanilla and beat until combined. On medium speed add the eggs, one at a time, and beat until combined. Add the mashed bananas and beat until combined. On low speed gradually add the flour mixture and beat just until combined. Do not overmix.
- Use a spring loaded scoop to fill each cupcake liner three-quarters full. Bake until golden brown and a toothpick inserted in the center comes out clean, 18 to 20 minutes. Remove to a wire rack and let cool completely.
- Use a small knife or apple corer to cut a small hole in the middle of each cupcake. Place the dulce de leche in a zip top bag and snip one small corner. Squeeze out about 1 1/2 teaspoons of dulce de leche into each cupcake.
For the frosting:
- In the bowl of an electric mixer beat the cream cheese and butter on medium-high until smooth and creamy. Sift the powdered sugar and cocoa powder into a large bowl. On low speed gradually add the sugar and cocoa, beating until incorporated. Increase the speed to high and blend until smooth and creamy.
- Place the frosting into a piping bag fitted with a decorative tip. Pipe frosting onto the cupcakes, directly over the filling. Serve or store in an airtight container in the fridge for up to 3 days. Let come to room temperature before serving.
This post was originally published in 2014 and recently updated with weight measurements and new photos by Ashley McLaughlin Photography.
How many grams is the equivalent for the 2 large bananas?
Hi how many grams is the equivalent for the 2 large overripe bananas?
If you like the combination of flavours this is the best cupcake to make. Absolutely delicious!
Hi Tessa, I haven’t made these cupcakes yet but would like to. I was just wondering if you can use Dutch-processed cocoa powder or does it have to be unsweetened? Thanks!
I made this recipe itself for my graduation party without frosting nor dulce de leche & my loved them!! will definitely save this recipe for the future.
Not sure how it’s possible that these cupcakes taste more impressive than how they look. Have made them a few times now and the results are always amazing.
Hi Tessa,
Lovely recipe and pictures! I’ve made this once before and they were super tasty and moist. I was wondering if it’s possible to substitute honey for both sugars? Thank you in advance.
This recipe is ah-mazing. I could eat the entire bowl of the icing (I didn’t but jus sayin….). The cupcakes were gone in a blink.
This recipe is easy to follow and results in some seriously decadent cupcakes. I made them for my banana bread lovingly boyfriend’s birthday and they were a huge hit. He said they’re the best cupcakes he’s ever had.
what is the substitute for dulce de leche
Although I did not prepare the dulce de leche nor frosting, the result of just plain cupcake was super delicious and successful. This is one of the 3 recipes I baked for my mum’s cell group yesterday. A total of 20 different cupcakes from 3 different recipes. All enjoyed with thumb up!!!
This recipe is ah-mazing. I could eat the entire bowl of the icing (I didn’t but jus sayin….). The cupcakes were gone in a blink.