Chocolate Cupcakes with Caramel and Banana

Mix all dry ingredients together

Lightly whisk eggs with sugar, add milk, butter, and boiling water, then whisk well

Fold in the dry ingredients and whisk

Fill the cupcake liners two-thirds full

Bake for 25-30 minutes at 160°C

Let cool completely

Remove the centers using a cupcake corer or small knife

Fill with your choice of filling (banana and caramel in this case)

If you like, place the cupcakes into decorative tulip-shaped liners

Add the frosting ingredients to the mixer bowl and beat on high speed for a couple of minutes

Transfer the frosting to a piping bag with a tip

Pipe the frosting onto each cupcake