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Coffee Banoffee Cupcakes

Coffee Banoffee Cupcakes

By: Michele - Columbus, OH - 2016 Recipe Contest

"Everyone in my family loves when I make banana bread with leftover, overripe bananas. My husband wanted to take a treat into work, so I altered my banana bread recipe and made cupcakes. Since he was taking them in the morning, I decided to incorporate my favorite Door County coffee into the recipe. The result was a big hit with his co-workers and my family!"


This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Café.

 

Ingredients

Featured ingredient: Almond Toffee Coffee 10 oz. Bag Ground

Cupcake Batter Ingredients:

    • 2 cups flour
    • 2 teaspoons baking soda
    • 1/2 teaspoon salt
    • 1 cup mashed banana (approximately 3 bananas - preferably overripe)
    • 1 cup brown sugar
    • 1/2 cup unsalted butter - melted
    • 2 eggs
    • 1/2 cup strong brewed Door County Almond Toffee Coffee - cooled

Frosting Ingredients:

    • 8 oz. cream cheese - softened
    • 1/2 cup unsalted butter - softened
    • 1 tablespoon strong brewed Door County Almond Toffee Coffee - cooled
    • 3 cups powdered sugar - sifted
    • 1/4 cup toffee bits (such as Heath Bits ‘O Brickle)

Instructions

  1. Heat oven to 350 degrees. Line a 12-cup standard muffin tin with paper cupcake liners.

BATTER:

  1. In a medium bowl, combine the flour, baking soda, and salt. Whisk to combine, then set aside.
  2. In a large bowl, use an electric mixer with clean beaters to whip the bananas and brown sugar together until combined.
  3. Add the 1/2 cup melted butter, eggs, and 1/2 cup coffee, and beat until all ingredients are well combined. Add in the dry ingredients and mix with the electric mixer just until everything is incorporated.
  4. Fill each cupcake liner 3/4 of the way full. Bake at 350 degrees for 20-22 minutes, or until the tops turn golden brown and a toothpick inserted in the middle of the cupcakes comes out clean. Remove cupcakes from the oven, and allow them to cool completely on a wire rack.

FROSTING:

  1. While cupcakes are cooling, prepare the frosting.
  2. In a large bowl, use an electric mixer with clean beaters to cream together the cream cheese, 1/2 cup softened butter, and 1 tablespoon coffee.
  3. Once combined, slowly mix in powdered sugar. Continue mixing until light and fluffy.
  4. Top each cooled cupcake with frosting and then sprinkle with toffee bits.

Yield: 12-14 cupcakes

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