These cupcakes are built to be both comforting and a little showy: banana cake that’s soft and moist, hiding a fudgy brownie heart, finished with glossy toasted marshmallow meringue. I test recipes until they behave predictably, and this one hits that sweet spot — straightforward steps, reliable results, and a crowd-pleasing texture contrast.

I make them when I want something familiar with a twist. The banana batter keeps crumb light and tender; the brownie center stays dense and chocolatey. Toasting the meringue adds aroma and a caramelized edge that turns ordinary cupcakes into something you can serve at a dinner party without embarrassment.

Read through before you start. There are a few moving parts — banana batter, brownie batter, and a stovetop meringue — but nothing tricky if you follow the order. Prep the bowls and tools, and the whole process flows cleanly.

Your Shopping Guide

When you shop, focus on ripeness and quality. Ripe bananas give the best flavor and moisture; the brown sugar and butter are what carry the depth. If you can, buy a block of chocolate chips rather than singles so you can measure cleanly; grab a jar of light corn syrup for the meringue if you don’t already have it.

Pick up extra cupcake liners and a baking sheet for broiling the frosted cupcakes — it’s easier than moving individual cupcakes in and out of the oven. If you’re replacing anything, keep the dairy and eggs fresh; the meringue depends on firm whites and clean mixing bowls.

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

Preheat the oven to 350°F. Line two 12-cup muffin tins with cupcake liners.
In a medium bowl, whisk together 1 1/3 cups all-purpose flour, 1 1/4 teaspoons baking soda, and 1/4 teaspoon salt. Set aside.
In a large bowl, whisk 1 large egg until combined. Add 3/4 cup loosely packed brown sugar and whisk until smooth. Stir in 1 teaspoon vanilla extract, 1/4 cup Greek yogurt, and 1/2 cup melted butter until evenly combined.
Add the dry flour mixture to the wet ingredients and stir until mostly combined. Fold in 3 cups mashed ripe bananas and 1/3 cup milk, mixing until the batter comes together. Stir in 1 cup chocolate chips. Set the cupcake batter aside.
Make the brownie batter: in a large bowl, stir together 1/2 cup melted butter and 4 tablespoons cocoa powder until smooth.
In a separate bowl, beat 2 eggs. Add 1/2 cup sugar and 1/2 teaspoon vanilla extract to the eggs and beat until combined. Stir this egg-sugar mixture into the butter-cocoa mixture.
Add 3/4 cup all-purpose flour and 1/4 teaspoon salt to the brownie mixture and mix until just combined. Stir in 1/2 cup chocolate chips.
Assemble the cupcakes: spoon about 1/8 cup of the banana batter into the bottom of each lined cup so each liner is about 1/4 full. Spoon about 1 tablespoon of brownie batter into the center of each cup (keep the brownie batter centered). Top each with enough banana batter to bring the liners to about 3/4 full, covering the brownie filling.
Bake the cupcakes for 15–18 minutes, until a toothpick inserted into the banana portion (avoiding the brownie center) comes out with a few moist crumbs but not wet batter. Remove from the oven and let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Make the meringue: set a pot with about 2 inches of simmering water over medium-low heat. In a heatproof bowl, whisk together 4 large egg whites, 1 1/2 cups granulated sugar, 1/2 cup light corn syrup, and a large pinch of salt until grainy.
Place the heatproof bowl over the simmering water (double boiler) and whisk constantly until the sugar has dissolved and the mixture is warm, about 5 minutes. Be careful not to let the bowl get so hot that the eggs begin to cook.
Transfer the warmed egg-white mixture to the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer). Beat on high until the meringue forms stiff, glossy peaks, about 5 minutes. Beat in 2 teaspoons pure vanilla extract. Cover the meringue until ready to use.
Frost each cooled cupcake with a large dollop of the meringue (or pipe if you prefer) and smooth or shape as desired.
Toast the meringue: turn on the oven broiler. Place up to 12 frosted cupcakes on a baking sheet and place them under the broiler, watching constantly. Toast the meringue for about 30–60 seconds until browned to your liking, rotating the pan as necessary for even toasting. Remove when toasted. Repeat with the remaining cupcakes.
If desired, drizzle cupcakes with homemade or store-bought hot fudge. Serve.

Why You’ll Love This Recipe

Texture contrast is the headline here. The banana portion is tender and yielding; the brownie core stays dense and chocolate-forward. That contrast makes every bite interesting. The toasted meringue adds not just sweetness but a slightly smoky, caramelized surface that lifts the whole experience.

This recipe scales well and is forgiving. Slightly underbake the banana portion if you like a moister crumb; the brownie center retains chew. The meringue holds shape and browns quickly, so you get that dramatic presentation without extra sugar-heavy buttercream weighing the cupcake down.

What to Use Instead

If you need swaps, keep them simple and compatible with the recipe’s structure. Use full-fat yogurt if you don’t have Greek yogurt — it will keep the batter moist. If you prefer, swap milk for a non-dairy milk of similar thickness; the texture will be close but the flavor will shift slightly.

If corn syrup is unavailable for the meringue, a reliable alternative is to use a granulated sugar-only Swiss meringue method (though that changes the process). Store-bought hot fudge is an easy garnish option noted in the ingredients list; use that without changing the bake.

Gear Up: What to Grab

Gather these tools before you start: two 12-cup muffin tins, cupcake liners, mixing bowls (medium and large), measuring cups and spoons, a whisk, a spatula, a hand or stand mixer for the meringue, a small pot for the double boiler, and a wire rack for cooling.

A small offset spatula or a large spoon is helpful for dolloping batter and shaping the meringue. For toasting, a rimmed baking sheet works best — it gives you room to move and rotate the cupcakes without spills. If you have a kitchen thermometer, it’s useful for checking the warmed egg-white mixture reaches warm enough for sugar dissolution without cooking the eggs.

Slip-Ups to Skip

Don’t skip cooling the cupcakes completely before frosting. Warm cupcakes will melt the meringue and cause it to weep. Also, be cautious when warming the egg-white mixture over simmering water: keep the bowl from touching the water and whisk constantly to prevent the eggs from scrambling.

Avoid overfilling liners. The recipe tells you to fill to about 3/4 full after adding the brownie center. Overfilled cups run over and produce flat or misshapen cupcakes. Finally, when you broil the meringue, watch constantly — it goes from pale to burnt in seconds.

Spring to Winter: Ideas

In spring or summer, serve these with a light fruit salad to cut the richness. Late summer ripe bananas are ideal — the sweeter the banana, the better the banana flavor comes through. In cooler months, warm them slightly and drizzle hot fudge for a cozy dessert.

For festive occasions, top the toasted meringue with a small sprinkle of flaky salt or crushed toasted nuts for texture contrast. A few fresh berries on the plate add color and a tart counterpoint if you want to make the presentation pop.

Behind-the-Scenes Notes

Timing matters. Make the cupcake and brownie batters back-to-back so you can bake immediately; the brownie batter benefits from being used right away. The meringue is best made after the cupcakes are cooling so it’s ready when the cupcakes are completely cool.

The double boiler step dissolves sugar into the egg whites gently. If you skip that and try to whip raw sugar into whites at room temperature, the meringue can feel grainy. Heat, patience, and a clean mixing bowl give you glossy, stable peaks.

Freezer-Friendly Notes

Unfrosted cupcakes freeze very well. Cool completely, then place them in a single layer on a tray to freeze for an hour, then transfer to an airtight container or freezer bag for up to 2 months. Thaw overnight in the refrigerator before bringing to room temperature and frosting.

Do not freeze frosted cupcakes with meringue; the texture and appearance won’t survive well. If you want to prep ahead, make the meringue and keep it covered at room temperature for a few hours, or reheat and whip briefly if it needs refreshing before a short-term use.

Handy Q&A

Q: Can I make the brownie batter ahead? A: You can mix it and keep it covered in the refrigerator for a few hours, but let it come to room temperature briefly before using so it spoons smoothly.

Q: My meringue weeps after toasting — why? A: That usually happens when the cupcakes were still warm underneath or humidity is high. Make sure cupcakes are fully cool and use the meringue promptly. Toasting also removes some moisture, so do it right before serving.

Q: Are the brownie centers fully baked inside the cupcake? A: Yes. The brownie portion is small and bakes through in the time specified. When checking doneness, avoid probing the brownie center—test the banana portion as directed.

Bring It to the Table

Serve these on a simple platter. The visual comes from the toasted peaks and the occasional hot-fudge drizzle. Provide small dessert plates and napkins; these are rich and a little messy in the best way.

If you’re bringing them to a gathering, toast the meringue on-site if possible. If not, a light torch pass can refresh the surface and restore that freshly toasted look. Pair with coffee or a bold tea that stands up to banana and chocolate.

Ingredients

1 1/3 cups all-purpose flour — structural base for the banana cupcake batter.
1 1/4 teaspoon baking soda — provides lift and lightness to the cupcakes.
1/4 teaspoon salt — balances sweetness and enhances flavor.
1 large egg — binds the cupcake batter and adds richness.
3/4 cup loosely packed brown sugar — sweetness and caramel notes for the banana batter.
1 teaspoon vanilla extract — flavor enhancer for the batter (and used again in the meringue).
3 cups large or 4 small ripe bananas, mashed — primary flavor and moisture for the cupcakes.
1/4 cup Greek yogurt — adds moisture and a slight tang to the batter.
1/2 cup butter, melted — fat that gives tenderness to the cupcakes (used in the cupcake batter).
1/3 cup milk — adjusts batter consistency and moisture.
1 cup chocolate chips — pockets of melted chocolate throughout the banana batter.
1/2 cup butter, melted (1 stick) — base fat for the brownie batter.
4 tablespoons cocoa powder — provides chocolate flavor in the brownie core.
2 eggs — structure and richness for the brownie batter.
1/2 cup sugar — sweetens and helps the brownie texture.
3/4 cup all-purpose flour — structure for the brownie mixture.
1/2 teaspoon vanilla extract — chocolate enhancer for the brownie batter.
1/4 teaspoon salt — balances the brownie sweetness.
1/2 cup chocolate chips — additional chocolate in the brownie center.
4 large egg whites — base for the toasted marshmallow meringue.
1 1/2 cups granulated sugar — dissolves into the egg whites to stabilize and sweeten the meringue.
1/2 cup light corn syrup — helps create a glossy, stable meringue.
large pinch of salt — balances the meringue sweetness.
2 teaspoons pure vanilla extract — flavor for the finished meringue.
Homemade Hot Fudge — optional garnish; can use store-bought instead.

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Fugdy Brownie Stuffed Banana Cupcakes with Toasted Marshmallow Frosting

Banana cupcakes filled with fudgy brownie centers, topped with toasted marshmallow-style meringue and optional hot fudge for garnish.

Prep Time40

Cook Time35

Total Time1 15

Course: Dessert

Servings: 24 servings

Ingredients

Cupcakes

1 1/3 cupsall-purpose flour
1 1/4 teaspoonbaking soda
1/4 teaspoonsalt
1 large egg
3/4 cuploosely packed brown sugar
1 teaspoonvanilla extract
3 cupslarge or 4 small ripe bananasmashed about 1 1/4
1/4 cupgreek yogurt
1/2 cupbuttermelted
1/3 cupmilk
1 cupchocolate chips
Brownies
1/2 buttermelted 1 stick
4 tablespoonscocoa powder
2 eggs
1/2 cupsugar
3/4 Flour
1/2 teaspoonsvanilla extract
1/4 teaspoonsalt
1/2 cupchocolate chips

For the Meringue

4 large egg whites
1 1/2 cupsgranulated sugar
1/2 cuplight corn syrup
large pinch of salt
2 teaspoonspure vanilla extract
Homemade Hot Fudgefor garnish or use store bought

Instructions

Preheat the oven to 350°F. Line two 12-cup muffin tins with cupcake liners.
In a medium bowl, whisk together 1 1/3 cups all-purpose flour, 1 1/4 teaspoons baking soda, and 1/4 teaspoon salt. Set aside.
In a large bowl, whisk 1 large egg until combined. Add 3/4 cup loosely packed brown sugar and whisk until smooth. Stir in 1 teaspoon vanilla extract, 1/4 cup Greek yogurt, and 1/2 cup melted butter until evenly combined.
Add the dry flour mixture to the wet ingredients and stir until mostly combined. Fold in 3 cups mashed ripe bananas and 1/3 cup milk, mixing until the batter comes together. Stir in 1 cup chocolate chips. Set the cupcake batter aside.
Make the brownie batter: in a large bowl, stir together 1/2 cup melted butter and 4 tablespoons cocoa powder until smooth.
In a separate bowl, beat 2 eggs. Add 1/2 cup sugar and 1/2 teaspoon vanilla extract to the eggs and beat until combined. Stir this egg-sugar mixture into the butter-cocoa mixture.
Add 3/4 cup all-purpose flour and 1/4 teaspoon salt to the brownie mixture and mix until just combined. Stir in 1/2 cup chocolate chips.
Assemble the cupcakes: spoon about 1/8 cup of the banana batter into the bottom of each lined cup so each liner is about 1/4 full. Spoon about 1 tablespoon of brownie batter into the center of each cup (keep the brownie batter centered). Top each with enough banana batter to bring the liners to about 3/4 full, covering the brownie filling.
Bake the cupcakes for 15–18 minutes, until a toothpick inserted into the banana portion (avoiding the brownie center) comes out with a few moist crumbs but not wet batter. Remove from the oven and let the cupcakes cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Make the meringue: set a pot with about 2 inches of simmering water over medium-low heat. In a heatproof bowl, whisk together 4 large egg whites, 1 1/2 cups granulated sugar, 1/2 cup light corn syrup, and a large pinch of salt until grainy.
Place the heatproof bowl over the simmering water (double boiler) and whisk constantly until the sugar has dissolved and the mixture is warm, about 5 minutes. Be careful not to let the bowl get so hot that the eggs begin to cook.
Transfer the warmed egg-white mixture to the bowl of a stand mixer fitted with the whisk attachment (or use a hand mixer). Beat on high until the meringue forms stiff, glossy peaks, about 5 minutes. Beat in 2 teaspoons pure vanilla extract. Cover the meringue until ready to use.
Frost each cooled cupcake with a large dollop of the meringue (or pipe if you prefer) and smooth or shape as desired.
Toast the meringue: turn on the oven broiler. Place up to 12 frosted cupcakes on a baking sheet and place them under the broiler, watching constantly. Toast the meringue for about 30–60 seconds until browned to your liking, rotating the pan as necessary for even toasting. Remove when toasted. Repeat with the remaining cupcakes.
If desired, drizzle cupcakes with homemade or store-bought hot fudge. Serve.