Preheat your oven to 190 C and line a 12 hole muffin tray with paper cases.
Using a free standing mixer with the paddle attachment or hand held electric whisk, beat together the flour, butter, sugar, baking powder and salt until the mixture looks like sand.
In a jug measure out the milk and then whisk in the eggs and caramel extract. Pour this into the dry ingredients and mix well for a couple of mins.
Mash the bananas and add to the mixture along with the fudge pieces. Mix well with a wooden spoon or suchlike.
Fill the paper cases about ¾ full and bake for around 20/25 mins or until slightly golden and springy to the touch.
Leave in the tray for five mins before putting them on a wire tray to cool.
Caramel Frosting
I simply put the butter ,sugar and caramel in a food processor and whizz like a bitch until combined.
Decorate your cupcakes as the moment takes you and don't forget the fudge sprinkles.