Fugdy Brownie Stuffed Banana Cupcakes with Toasted Marshmallow Frosting As seen on Half Baked Harvest Bookmark recipe Print recipe Download recipe Share Total Time 1 hour and 15 minutes Prep Time 40 minutes Cook Time 35 minutes Rating 0 out of 5 stars () Ingredients 24 servings Cupcakes:1 1/3 cups all-purpose flour1 1/4 teaspoon baking soda1/4 teaspoon salt1 large egg3/4 cup loosely packed brown sugar1 teaspoon vanilla extract3 cups large or 4 small ripe bananas (mashed (about 1 1/4 )1/4 cup greek yogurt1/2 cup butter (melted)1/3 cup milk1 cup chocolate chipsBrownies1/2 butter (melted, 1 stick)4 tablespoons cocoa powder2 eggs1/2 cup sugar3/4 Flour1/2 teaspoons vanilla extract1/4 teaspoon salt1/2 cup chocolate chipsFor the Meringue:4 large egg whites1 1/2 cups granulated sugar1/2 cup light corn syruplarge pinch of salt2 teaspoons pure vanilla extractHomemade Hot Fudge (for garnish, or use store bought) Calories DessertsKid-FriendlyBakingDairyEggsDinner PartiesIntermediateSweetCreamyFruitsBirthdays ... How would you rate this recipe? 1 stars 2 stars 3 stars 4 stars 5 stars Preparation Inline ingredients (beta) Cook mode Click to complete Step 1 Cupcakes: Preheat oven to 350 degrees F. Line 2 muffin tins with cupcake liners. Step 2 Combine flour, salt and baking soda in a medium size bowl. Step 3 In a larger bowl, whisk egg and add brown sugar, mixing until smooth. Stir in vanilla extract. Add greek yogurt and melted butter and mix. Stir in dry ingredients, then add mashed bananas and milk, mixing until batter comes together. Stir in the chocolate chips. Set aside. Step 4 Brownies: Place butter in a large bowl, add cocoa and stir until well blended. Step 5 Beat eggs with a mixer. Add sugar and vanilla, beat well. Stir in the butter mixture. Step 6 Add flour and salt. Mix until just combined. Stir in chocolate chips. Step 7 Take about 1/8 of a cup of the banana batter and place it in the bottom of all the cupcake liners. You want the cupcake liners to be about 1/4 of the way full. Then take a tablespoon of the brownie batter and place it in the middle of each cupcake (try and stay in the center of the cupcake). Then add just enough of the banana batter to cover the brownie batter (you want your cupcake liner to be about 3/4 of the way full). Step 8 Bake for 15-18 minutes. Let cool completely. Step 9 For the Meringue: In a large pot, bring about 2 inches of water to a simmer. Step 10 In a large, heat-proof bowl, whisk together egg whites, sugar, corn syrup and salt. The mixture will be grainy, because of the sugar. Step 11 Place bowl over simmering water and whisk as it heats. The sugar will dissolve after about 5 minutes. Keep and eye on the mixture, it shouldn’t get warm enough to cook the eggs. Step 12 Transfer the egg white and sugar mixture to the bowl of an electric stand mixer. With a whisk attachment, beat the egg whites, on high, until stiff peaks form (about 5 minutes). The mixture will be fluffy and glossy and look like melted marshmallows. It’ll be sticky too. Beat in the vanilla extract last. Cover, and set aside until ready to frost cupcakes. Step 13 Place a big dollop of frosting on each cupcake (or you can get all fancy and pipe it on) and smooth it out with a knife. Step 14 Turn on oven broiler. Step 15 Place 12 cupcakes on a baking sheet. Place cupcakes under the broiler for about 1 minute. Don’t even close the broiler door. Keep an eye on them as they toast. You may need to remove the cupcakes and rotate the pan to ensure that they cook evenly. Once toasted, remove cupcakes, and toast the remaining 12. Step 16 If desired drizzle with chocolate sauce. Step 17 Serve cupcakes!
