Banoffee Cupcakes

BANOFFEE CUPCAKES from Cupcake Heaven by Susannah Blake
Makes 10 (I got 8)
Ingredients:
4 tablespoons unsalted butter, at room temperature
1/3 cup packed brown sugar
1 egg, beaten
1 ripe banana, mashed
1 cup self-rising flour
5 chewy caramels, chopped very, very small (smaller than the caramel pieces you can buy now)
2 Heath Bars, chopped finely

To decorate:
2/3 cup heavy cream, whipped
3-4 tablespoons caramel sauce
3 T. sugar

Preheat the oven to 350°F. Beat the butter and sugar together in a bowl until creamy, then beat in the egg, a little at a time. Fold in the mashed banana, then sift the flour into the mixture and fold in, followed by the caramels (I tossed the caramels in the flour first).Spoon the mixture into the paper liners and sprinkle Heath bits onto top (about 1 t. each cupcake). Bake in the preheated oven for about 16 minutes (Mine were done after 14 minutes) until risen and a skewer inserted in the center comes out clean. Transfer to a wire rack to cool.To decorate, swirl the cream over each of the cupcakes, then drizzle with a spoonful of caramel sauce (I beat the caramel & sugar right in with the whipped cream) and top with more Heath Bar bits.

*We added the Heath bits since Garth isn't a big fan of bananas (the original recipe called for bananas on top of the whipped cream. I like to have whatever is on the "frosting" in the cupcake too, so Heath bits were added.), only banana bread and now cupcakes. :-)

**And, sorry the picture stinks-I really do have every intention of getting much better at this...

recipe from howtoeatacupcake.net