Banana Chocolate Toffee Cupcakes

Preheat oven to 350 F.

Heat butter in a small saucepan over medium heat for 2 to 4 minutes, or until browned. Remove from heat.

In a large bowl, combine the browned butter, banana, and granulated sugar; beat on medium speed until smooth. Add the eggs one at a time; beat well after each addition. Beat in the vanilla extract.

Measure the flour by fluffing it with a fork then lightly spooning it into a dry measuring cup. Level the top with the back of a knife. Combine the flour, baking powder, baking soda, salt, and cinnamon in a medium bowl; stir with a fork or whisk. Gradually add portions of the flour mixture and milk into the banana mixture. Begin and end with the flour mixture.

Line a 12 cup muffin pan with paper cups. Spoon ¼ cup of batter into each cup. Bake for 20 to 24 minutes or until the cupcake springs back when touched. Remove them from the oven. Remove muffins from pan immediately and allow the cupcakes to cool completely on a wire rack.

To make the frosting: Beat the butter on medium speed until fluffy. Add the powdered sugar; beat on low until smooth. Beat in vanilla extract and heavy cream just until incorporated. Fold in toffee bits.

Spread the frosting over the cooled cupcakes and top with additional toffee bits if desired.