Fugdy Brownie Stuffed Banana Cupcakes with Toasted Marshmallow Frosting
These Fugdy Brownie Stuffed Banana Cupcakes with Toasted Marshmallow Frosting combine rich brownies, moist banana cupcakes, and fluffy toasted marshmallow frosting for an irresistible treat.
Servings: 12 servings
Ingredients
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 brown sugar loosely packed
- 1 teaspoon vanilla extract
- 3 cups ripe bananas, mashed large or 4 small (about 1 1/4 cups mashed)
- 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 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 salt
- 2 teaspoons pure vanilla extract
For Garnish:
- Homemade hot fudge or your favorite store-bought hot fudge sauce
Instructions
Prepare the Brownie Filling
- Preheat oven to 350°F (175°C). In a bowl, whisk together melted butter and cocoa powder until smooth.
- Add eggs, sugar, vanilla extract, and salt; beat well after each addition.
- Gently fold in flour and chocolate chips.
- Pour batter into greased or parchment-lined small baking dish (about 8x8 inches) and bake for 15 minutes until just set but still soft in the center.
- Let cool completely, then cut into small cubes roughly the size of a walnut.
Make the Banana Cupcake Batter
- In a large bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, beat egg with brown sugar until combined.
- Add mashed bananas, Greek yogurt, vanilla extract, melted butter, and milk; mix until smooth.
- Gradually add dry ingredients to wet, folding gently to combine.
- Stir in chocolate chips.
Assemble the Cupcakes
- Line 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 liners are about 3/4 full.
- Bake at 350°F (175°C) for 18-20 minutes or until a toothpick inserted around edges comes out clean (avoid the brownie center).
Cool Completely
- Allow cupcakes to cool in pan for 5 minutes, then transfer to wire rack to cool completely before frosting.
Make the Toasted Marshmallow Frosting
- In heatproof bowl set over simmering water, combine egg whites, sugar, corn syrup, and salt.
- Whisk constantly until sugar dissolves and mixture reaches about 160°F (71°C).
- Remove from heat and transfer to stand mixer. Beat on high speed until stiff, glossy peaks form and bowl is cool to touch.
- Mix in vanilla extract.
Frost and Toast
- Pipe or spread marshmallow frosting generously over each cupcake.
- Use a kitchen torch to toast frosting until golden and slightly caramelized. Alternatively, place under broiler for 1-2 minutes, watching carefully.
Garnish and Serve
- Drizzle homemade or store-bought hot fudge sauce over frosted cupcakes.
- Serve immediately for best texture contrast and enjoy!
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Measuring Cups and Spoons
- Muffin tin and cupcake liners
- Small spoon or cookie scoop
- Spatula
- Kitchen torch (optional)
- Cooling Rack
Notes
- Prepare the brownie filling a day ahead to save time during assembly.
- Use a kitchen torch for even toasting of marshmallow frosting; broiler requires careful attention.
- Frozen bananas work well once thawed and mashed, adding extra moistness.
- Store cupcakes at room temperature up to 2 days; avoid refrigeration to prevent frosting weeping.
- For dairy-free options, substitute butter and milk with plant-based alternatives.