For the banoffee cupcakes

To prepare the banoffee cupcakes, start heating the oven to 180°C (160° fan).

Place paper cases in a 12 hole bun tin.

Put all the ingredients except the bananas into a mixing bowl and beat with an electric whisk until light and fluffy.

Alternatively beat well with a wooden spoon.

Mash the bananas and stir into the mixture until blended.

Spoon a little mixture into the paper cases and top with a spoonful of dulce de leche.

Cover completely with mixture and bake for about 20 minutes until golden and springy to the touch.

Cool in the tin for 5 minutes, then place on a wire rack to cool completely.

For the banoffee cupcakes topping

Whisk together all the ingredients until smooth.

Spread on top of the cakes and decorate each banoffee cupcake with a banana slice and sprinkle with grated chocolate.