5tbspdulce de lecheor you could use the homemade caramel from this recipe (with or without the salt
Preheat your oven to 180c. Take your cupcake trays and line them with 16 cupcake cases.
Mix the plain flour, sugar, cocoa powder, bicarbonate of soda and salt in a large bowl. This is your dry mix. In a separate bowl, mix the water, buttermilk, vegetable oil, eggs and mashed banana. This is your wet mix. Pour this wet mix into the dry mix and stir until just combined.
Divide the mixture between your cupcake cases (it will be quite runny). Place the cupcakes in the oven and bake for 20 minutes (until a skewer inserted into one of the cakes comes out clean)
Once cooked, take the cupcakes out of the oven. Leave to cool for 5 minutes and then place onto a couple of cooling racks to cool completely.
Whip your cream in a bowl until fairly stiff. Then spoon it into a piping bag and pipe it onto the cupcakes. Place a couple of slices of banana into the cream on each cupcake. Using a spoon or a piping bag, drizzle the dulce de leche on the cupcakes and finally sprinkle on the chopped hazelnuts.
As these cupcakes are topped with fresh cream, they ideally need to eaten immediately. Alternatively you can store in a sealed container in the fridge for a couple of days. If you're doing this, don't put the sliced banana on top until just before serving..Nutritional Information is per cupcake.