How to make banana banoffee cupcakes

• Peel the bananas, slice them, and mash them thoroughly with a fork.
  3 bananas
• Beat the eggs with sugar until a thick and fluffy mixture is formed.
  3 eggs, 150 g sugar
• Meanwhile, mix the flour with baking powder, baking soda, and cinnamon (if you don't have baking soda, just use 2 teaspoons of baking powder).
  300 g wheat flour - all-purpose, 0.5 teaspoon baking soda, 0.5 teaspoon baking powder, 0.5 teaspoon cinnamon
• Add the mashed bananas to the beaten eggs and pour in half of the flour - mix.
• Pour in the butter, add the rest of the flour, and mix.
  100 g butter
• Pour the batter into the prepared cupcake liners - mine were this tall.
• Bake at 180 degrees Celsius (top-bottom mode) for approximately 20 minutes - until a dry skewer comes out clean.
• After baking, let them cool.
• Using a small knife or a spoon, hollow out the center of the cupcakes and fill the created cavity with a teaspoon of dulce de leche.
  12 teaspoons dulce de leche
• Beat the cold heavy cream with mascarpone cheese and powdered sugar until a thick mixture is formed.
  250 ml heavy cream, 125 g mascarpone cheese, 1 tablespoon powdered sugar
• Decorate the top of the cupcakes with the cream.
• You can additionally drizzle the cupcakes with caramel sauce and decorate with banana slices.