Preheat the oven to 350 ° F.
Put cups in each space of the cupcakes tray.
Dissolve the 2 tablespoons of coffee in the tablespoon of boiling water.
In a small bowl stir flour, baking soda and half a spoonful of salt.
In a large bowl beat the half cup of butter and the half cup of sugar at high speed for 2 minutes.
Add the bananas and the vanilla spoonful.
Add the eggs and beat at high speed for 1 minute, scraping the bowl frequently with a spatula.
At low speed add the flour mixture little by little and the sour cream until they are completely mixed.
Divide the mixture in the cupcake cups.
Cook 22 minutes or until a toothpick comes out clean.
While they are cooking, in a thick pan heat the half cup of sugar with the 2 tablespoons of water at medium temperature, stirring until the sugar dissolves.
Increase the heat to the highest, cover and let boil 2 minutes.
Uncover and continue cooking until the sugar turns amber.
Remove the pan from the hot and add the butter moving until dissolved.
Add the whipping cream, vanilla and salt. Allow to cool completely.
Heat the milk until it boils and add the soluble coffee until it dissolves.
Lay aside. In a medium bowl beat the half cup of butter and gradually add the icing sugar until it has the consistency of bitumen.
Add the milk mixture with coffee and continue whisking until it is perfectly mixed.
Using a spoon to make melon balls, take a spoonful of the center of each cupcake reaching below half.
Fill with the caramel and put the bread on the candy as a lid.
Decorate the cupcake with whipped cream with the 2 tablespoons of sugar and the remaining caramel
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