Step 1: Preparing the Cupcakes

1. Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
2. Mix the dry ingredients. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. Cream the butter and sugars. In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
4. Add the eggs and vanilla. Beat in the eggs one at a time, then add the vanilla extract.
5. Incorporate the banana and milk. Mix in the mashed banana until fully combined.
6. Combine wet and dry ingredients. Gradually add the dry ingredients to the wet mixture, alternating with the milk. Mix until just combined.
7. Fill the cupcake liners. Divide the batter evenly among the liners, filling each about ¾ full.
8. Bake for 18-20 minutes. Insert a toothpick into the center—if it comes out clean, they’re done. Let them cool completely.

Step 2: Filling with Toffee

9. Create a small hole in each cupcake. Use a knife or cupcake corer to remove a small section from the center.
10. Fill with dulce de leche. Spoon or pipe a generous amount of dulce de leche into each hole.

Step 3: Making the Whipped Cream

11. Whip the cream. In a cold mixing bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Step 4: Decorating the Cupcakes

12. Pipe the whipped cream. Use a piping bag or spoon to swirl whipped cream on top of each cupcake.
13. Drizzle with caramel. Warm some caramel sauce and drizzle it over the whipped cream.
14. Add final garnishes. Sprinkle with chocolate shavings, cocoa powder, or banana slices.