Banana Toffee Cupcakes recipe

Ingredients

Cupcakes:
2 ounces unsalted butter
2 1/2 ounces light brown sugar
2 ounces granulated sugar
1 3/4 ounces whole egg
6 1/4 ounces ripe banana puree
7 ounces cake flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3 1/2 ounces chocolate toffee candy bar bits
2 ounces buttermilk
Dulce de Leche Toffee Filling:
7 ounces prepared dulce de leche (available at Latin-American grocery stores)
3 1/2 ounces chocolate toffee candy bar bits
Caramel Cream Cheese Icing:
7 1/2 ounces butter, softened
24 ounces cream cheese
12 ounces powdered sugar
1 1/2 teaspoons vanilla extract
9 ounces prepared dulce de leche (available at Latin-American grocery stores)
Freeze-dried chocolate chip ice cream (recommended: Astronaut Foods)
Miniature chocolate chips