What’s the difference between a cupcake and a muffin? For me, the answer is easy: frosting. If I bake my banana bread recipe in a muffin pan, it’s a muffin. But if I put frosting on it…now it’s a cupcake! I’m sure there are plenty of people who’d disagree with me, but I happen to love dense banana cake in cupcake form—particularly when paired with a gooey dulce de leche core and a creamy caramel frosting. — Erin Jeanne McDowell

Ingredients

• 2 large peeled Bananas (270 grams)
• 1/3 Cup (75 grams) plain Yogurt or Sour Cream
• 1 teaspoon (5 grams) Vanilla Extract
• 1 cup (120 grams) All-Purpose Flour
• 1 1/2  teaspoons (6 grams) Baking Powder
• 3/4 teaspoon (3 grams) fine Sea Salt
• 3/4  cup (170 grams) Unsalted Butter, at room temperature
• 3/4 cup (159 grams) Light or Dark Brown Sugar
• 2 large eRggs (113 grams), at room temperature
• 1/2 cup (85 grams) finely chopped Dark Chocolate (optional)
• 1 recipe Dolce de Leche Frosting

Procedure

1. Heat the oven to 350°F/175°C.
2. Line a 12-cup muffin tin with cupcake liners, or grease the cavities lightly with nonstick spray.
3. In a medium bowl, mash the bananas using a fork or a potato masher.
4. Stir in the yogurt and vanilla and set aside.
5. In another medium bowl, whisk the flour, baking powder, and salt together to combine.
6. In the bowl of an electric mixer, cream the butter and brown sugar on medium speed until light and fluffy, 4 to 5 minutes.
7. Add the eggs one at a time and mix on medium-low speed until well combined. Scrape the bowl well after each addition.
8. Add half of the banana mixture and mix to combine.
9. Add all of the flour and mix to combine.
10. Scrape the bowl well, then add the remaining banana mixture and chocolate (if using) and mix to combine. 
11. Scoop the batter into the prepared pan using an ice cream scoop, filling each cavity three-quarters full. 
12. Bake the cupcakes until a toothpick inserted into the center comes out clean, or with just a few moist crumbs, 17 to 20 minutes. Cool completely.
13. Pipe the frosting on top of each cupcake, starting by piping a ring around the outside edge, then working upward in a spiral (you should fully cover any of the dulce de leche in the center). If using, top each with a sprinkling of flaky salt just before serving.