Banana Cupcakes with Dulce de Leche Filling

Banana Cupcakes:
2 Pre-heat oven to 400 F. Line 15 cupcake tins with cupcake liners and set aside
3 Beat -in medium speed- sugar, oil, vanilla, buttermilk and mashed bananas until well combined, about 1 minute. Add eggs, one by one, mixing after each addition.
4 Add flour, baking powder, baking soda and salt, and mix until combined
5 Using an ice cream scoop, fill your cupcake liners with batter 2/3 full. Bake for 5 minutes and reduce oven temperature to 350 F without removing your cupcakes from the oven. Bake for an additional 9 minutes or until a toothpick inserted in the middle comes out clean
6 Remove the cupcakes from the cupcake tins as soon as possible to prevent cupcake liners from peeling away (I like to flip my cupcake tin on the counter as soon as they're out from the oven) and let them cool completely on a wire rack before filling and frosting
Cream Cheese Frosting:
9 Beat butter and vanilla on medium speed until light and fluffy, around 2 min
10 Add cream cheese and beat until combined (do not overbeat). Gradually, incorporate powdered sugar and beat for 1 minute, until light and fluffy
Assembling:
13 Using a melon baller, a pairing knife or a cupcake corer, scoop or core the center of the cupcake and fill with dulce de leche using a piping bag. Press on top some of the scooped cupcake to cover the hole
14 Pipe cream cheese frosting over filled cupcakes, drizzle with dulce de leche, and top with banana chips