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Betty Crocker Banana-Coffee Caramel-Filled Cupcakes

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Serves 22 | Prep Time 55 | Cook Time 1 hour 45 mins

Why I Love This Recipe

Ingredients You'll Need

2 teaspoons instant coffee granules or crystals
1 tablespoon boiling water
2 cups Gold Medal® all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 medium ripe bananas, mashed (1 1/2 cups)
1 teaspoon vanilla
2 eggs
1 cup sour cream

Caramel Filling
1/2 cup granulated sugar
2 tablespoons water
1/4 cup unsalted butter, softened
1/4 cup whipping cream
1 teaspoon vanilla
1/8 teaspoon salt

Coffee Frosting
1/4 cup milk
2 tablespoons plus 1 teaspoon instant coffee granules or crystals
1/2 cup unsalted butter, softened
3 3/4 cups powdered sugar

1 cup whipping cream, whipped
Chocolate-covered coffee beans, if desired


Heat oven to 350°F. Place paper baking cup in each of 22 regular-size muffin cups. In small bowl, dissolve 2 teaspoons coffee granules in 1 tablespoon boiling water; set aside to cool. In another small bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.

In large bowl, beat 1/2 cup butter and 1 1/2 cups granulated sugar with electric mixer on high speed about 2 minutes. Beat in mashed bananas and 1 teaspoon vanilla. Beat 30 seconds. Add eggs; beat on high speed 1 minute, scraping sides of bowl frequently. On low speed, add flour mixture, about one-third at a time, and sour cream, about half at a time, beating just until combined. Stir in cooled coffee mixture.

Divide batter evenly among muffin cups, filling each with about 3 tablespoons batter or until about two-thirds full.

Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.

Meanwhile, in 1-quart heavy saucepan, heat 1/2 cup granulated sugar and 2 tablespoons water over medium heat, swirling saucepan until sugar is dissolved. Increase heat to high; cover and boil 2 minutes. Uncover; continue boiling until sugar is dark amber in color. Remove from heat. Beat in 1/4 cup butter with whisk until smooth. Beat in 1/4 cup whipping cream. When cream is thoroughly mixed in, beat in 1 teaspoon vanilla and 1/8 teaspoon salt with whisk. Cool completely, about 30 minutes.

In small microwavable bowl, microwave milk on High 40 seconds or just until it begins to boil. Stir in 2 tablespoons plus 1 teaspoon coffee granules until dissolved; set aside to cool. In medium bowl, beat 1/2 cup butter and 1/2 cup of the powdered sugar with electric mixer on low speed until blended. Gradually beat in remaining 3 1/4 cups powdered sugar. Add half of the milk mixture; beat on high speed. Add remaining milk mixture, beating until smooth.

Using melon baller, scoop out center of each cupcake, scooping almost to bottom of cupcake. Spoon 1 generous teaspoon caramel filling into each hole. Reserve remaining caramel filling for garnish.

Frost cupcakes with coffee frosting. Top with whipped cream; drizzle with reserved caramel filling. Garnish with coffee beans.

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