Preheat oven to 180ºC conventional or 160ºC fan bake. Line a 12-hole muffin tray with cupcake cases.
Place cupcake mix, butter, eggs and milk in a large mixing bowl. Beat with an electric mixer on low speed for 30 seconds to combine. Increase speed to medium and beat for 2 minutes. Fold in mashed bananas.
Divide mixture evenly between cupcake cases. Bake for 20 minutes, or until tops spring back when lightly pressed.
Leave to cool in tin for 5 minutes, then transfer to a cooling rack to cool completely.
Place icing mix, butter and milk in a medium mixing bowl. Beat with an electric mixer on low speed for 30 seconds to combine. Increase speed to high and beat for 3 minutes.
Use a spatula to mix thickened cream into icing.
Pipe or spread icing onto cooled cupcakes. Top with a couple of slices of fresh banana and drizzle with caramel sauce. Use a vegetable peeler to make small curls from the chocolate, then sprinkle these over the cupcakes.
For a little extra indulgence, add a caramel centre. Before icing, use a sharp knife to make a hole in the middle of each cupcake (reserve the top part of each hollowed out piece to use as a lid). Fill with dulce de leche, place a ‘lid’ on top, then ice as per recipe instructions.
Cupcakes are best decorated shortly before serving.
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