Fugdy Brownie Stuffed Banana Cupcakes with Toasted Marshmallow Frosting

If you’re craving a dessert that brings together the rich, fudgy indulgence of brownies and the moist, comforting sweetness of banana cupcakes, all topped with a dreamy toasted marshmallow frosting, then these Fugdy Brownie Stuffed Banana Cupcakes with Toasted Marshmallow Frosting are your new go-to treat. These cupcakes are the perfect fusion of flavors and textures, combining the best of both worlds in each bite. Whether you’re baking for a special occasion or simply want to spoil yourself, this recipe promises to deliver a show-stopping dessert that’s as fun to make as it is to eat.

The Upside of Fugdy Brownie Stuffed Banana Cupcakes with Toasted Marshmallow Frosting

There’s something magical about stuffing a cupcake with a fudgy brownie center. The contrast between the soft banana cupcake and the dense brownie filling creates an irresistible texture combination that will have everyone asking for seconds. Plus, the toasted marshmallow frosting adds a light, fluffy sweetness that perfectly balances the rich chocolate and fruit flavors. These cupcakes are not only visually stunning with their golden-tipped frosting but also incredibly moist and flavorful.

What makes these cupcakes stand out is their multi-layered indulgence without being overly complicated. You get the nutritional benefits of ripe bananas, a hint of tang from Greek yogurt, and the luxurious decadence of chocolate—all wrapped up in a single cupcake. Whether you’re a seasoned baker or a beginner looking to impress, this recipe is approachable and rewarding.

What You’ll Need

• For the Cupcakes:
  • 1 1/3 cups all-purpose flour
  • 1 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 large egg
  • 3/4 cup loosely packed brown sugar
  • 1 teaspoon vanilla extract
  • 3 cups large or 4 small ripe bananas, mashed (about 1 1/4 cups)
  • 1/4 cup Greek yogurt
  • 1/2 cup butter, melted (use a plant-based butter if preferred)
  • 1/3 cup milk (dairy or plant-based)
  • 1 cup chocolate chips
• For the Brownie Filling:
  • 1/2 cup butter, melted (1 stick)
  • 4 tablespoons cocoa powder
  • 2 eggs
  • 1/2 cup sugar
  • 3/4 cup flour
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips
• For the Toasted Marshmallow Frosting (Meringue):
  • 4 large egg whites
  • 1 1/2 cups granulated sugar
  • 1/2 cup light corn syrup
  • Large pinch of salt
  • 2 teaspoons pure vanilla extract
• For Garnish: Homemade hot fudge or your favorite store-bought hot fudge sauce

Tools & Equipment Needed

• Mixing bowls – for combining cupcake and brownie batters separately
• Electric mixer or stand mixer – essential for making the meringue frosting
• Measuring cups and spoons – for precise measurements
• Muffin tin and cupcake liners – to bake the cupcakes
• Small spoon or cookie scoop – to portion batter and brownie filling
• Spatula – for folding ingredients gently
• Kitchen torch (optional) – for toasting the marshmallow frosting beautifully
• Cooling rack – to let cupcakes cool completely before frosting

Cooking Fugdy Brownie Stuffed Banana Cupcakes with Toasted Marshmallow Frosting: The Process

Step 1: Prepare the Brownie Filling

Start by preheating your oven to 350°F (175°C). In a bowl, whisk together the melted butter and cocoa powder until smooth. Add eggs, sugar, vanilla extract, and salt, beating well after each addition. Gently fold in flour and chocolate chips. Pour the brownie batter into a greased or parchment-lined small baking dish (about 8×8 inches works well) and bake for 15 minutes. The brownies should be just set but still soft in the center. Let cool completely, then cut into small cubes roughly the size of a walnut. These will be the surprise centers for your cupcakes.

Step 2: Make the Banana Cupcake Batter

In a large bowl, whisk together the flour, baking soda, and salt. In a separate bowl, beat the egg with the brown sugar until combined. Add the mashed bananas, Greek yogurt, vanilla extract, melted butter, and milk, mixing until smooth. Gradually add the dry ingredients to the wet, folding gently to combine. Finally, stir in the chocolate chips.

Step 3: Assemble the Cupcakes

Line a muffin tin with cupcake liners. Fill each liner halfway with banana cupcake batter. Press a brownie cube into the center, then cover with more banana batter until the liners are about 3/4 full. This ensures a fudgy surprise inside each cupcake. Bake at 350°F (175°C) for 18-20 minutes or until a toothpick inserted around the edges comes out clean (avoid the brownie center).

Step 4: Cool Completely

Allow the cupcakes to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Step 5: Make the Toasted Marshmallow Frosting

In a heatproof bowl set over a pan of simmering water, combine egg whites, sugar, corn syrup, and salt. Whisk constantly until the sugar dissolves and the mixture reaches about 160°F (71°C) on a candy thermometer. Remove from heat and transfer to a stand mixer. Beat on high speed until stiff, glossy peaks form and bowl is cool to the touch. Mix in vanilla extract.

Step 6: Frost and Toast

Pipe or spread the marshmallow frosting generously over each cupcake. Use a kitchen torch to carefully toast the frosting until golden and slightly caramelized. If you don’t have a torch, you can place the cupcakes under a broiler for 1-2 minutes, watching closely to avoid burning.

Step 7: Garnish and Serve

Drizzle homemade hot fudge or your favorite store-bought hot fudge over the frosted cupcakes for an extra touch of decadence. Serve and enjoy immediately for the best texture contrast.

Ingredient Flex Options

• You can swap all-purpose flour for gluten-free flour blend if needed.
• Use plant-based milk such as almond, oat, or soy milk instead of dairy milk.
• For a dairy-free version, substitute butter with coconut oil or vegan butter.
• If you prefer, use maple syrup or agave nectar in place of granulated sugar in the meringue, but this may affect the texture slightly.
• Replace chocolate chips with chopped nuts or dried fruit for a different flavor profile.
• Try adding a pinch of cinnamon or nutmeg to the cupcake batter for warm spice notes.

Common Errors (and Fixes)

• Cupcakes sinking in the middle: This can happen if the oven temperature is too low or the cupcakes are underbaked. Make sure your oven is properly preheated and test doneness with a toothpick.
• Brownie filling too gooey: Bake the brownies until just set but not overbaked. Cooling completely before cutting helps maintain their shape.
• Marshmallow frosting too runny: Ensure the sugar syrup reaches the correct temperature (160°F/71°C) and beat until stiff peaks form. Using a candy thermometer is key.
• Frosting not toasting evenly: Use a kitchen torch for best control. If using the broiler, watch carefully and toast in short bursts.

Best Ways to Store

Store leftover cupcakes in an airtight container at room temperature for up to 2 days. Because of the marshmallow frosting, refrigeration can cause it to weep or become sticky, so it’s best avoided unless your kitchen is very warm. If you need to refrigerate, bring cupcakes back to room temperature before serving and gently re-toast the frosting with a torch or under the broiler if desired. For longer storage, you can freeze unfrosted cupcakes wrapped tightly in plastic wrap and foil for up to 3 months. Thaw completely before frosting.

Reader Questions

Can I make the brownie filling ahead of time?

Absolutely! Preparing the brownie filling a day or two ahead makes assembly quicker and easier. Just bake the brownies, let them cool completely, cut into cubes, and store them in an airtight container at room temperature or in the fridge until you’re ready to stuff the cupcakes.

Is it possible to use a different frosting if I don’t want to make marshmallow frosting?

Yes, you can use a classic buttercream or cream cheese frosting as an alternative. However, the toasted marshmallow frosting adds a unique flavor and texture that pairs beautifully with the banana and brownie combo. If you want a marshmallow taste without the meringue, try a marshmallow fluff frosting.

Can I use frozen bananas for this recipe?

Definitely! Frozen bananas work wonderfully for baking once thawed and mashed. They’re often even sweeter and softer, which enhances the cupcake’s moistness. Just be sure to drain any excess liquid before mixing to avoid a soggy batter.

How do I prevent the marshmallow frosting from melting or weeping?

Make sure the sugar syrup reaches the correct temperature and beat the meringue until it’s completely cooled and forms stiff peaks. Avoid refrigerating the frosted cupcakes for extended periods, as humidity can cause the frosting to weep. Toast the frosting just before serving to maintain that perfect texture.

More from the Kitchen

• Craving more banana-inspired desserts? Check out the Lightened Up Chocolate Peanut Butter Upside Down Banana Cake for a moist and chocolaty treat.
• If you love brownies, don’t miss the luscious Peanut Butter Brownie Parfaits that layer creamy peanut butter with fudgy brownie bits.
• For a fruity, indulgent dessert, try the creamy and rich Banana Split Cheesecake that’s perfect for parties and special occasions.

Time to Try It

These Fugdy Brownie Stuffed Banana Cupcakes with Toasted Marshmallow Frosting are hands-down a crowd-pleaser. The rich brownie core surrounded by tender banana batter, crowned with a fluffy, golden marshmallow topping, delivers an unforgettable dessert experience. Whether you’re baking for family, friends, or just treating yourself, this recipe is sure to impress. Gather your ingredients, fire up your oven, and get ready for a baking adventure that’s as fun as it is delicious!

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