Banana Cupcakes with Caramel and Chocolate Cream

Preheat the oven to 185 °C top and bottom heat and line 12 – 14 muffin molds with paper cups.

Blend the bananas until smooth. Add the oil and both sugars and blend briefly again. Stir in the eggs, buttermilk, and finally the flour pre-mixed with baking soda and cocoa.

Divide the batter into the molds (about 1 cm below the edge) and bake for 25 – 30 minutes (test with a skewer, it should come out with moist crumbs, not sticky batter). The goal is not to dry out the cupcakes completely.