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Fudgy Brownie-Stuffed Banana Cupcakes with Toasted Marshmallow Frosting

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Prep:

Cook:

Level: Easy

System:

24

Description

Banana cupcakes stuffed with gooey brownie batter and then frosted with marshmallow frosting! So good!

Ingredients

  • FOR THE CUPCAKES:
  • 1-⅓ cup Flour
  • ¼ teaspoons Salt
  • 1-¼ teaspoon Baking Soda
  • 1 whole Egg
  • ¾ cups Brown Sugar (loosely Packed)
  • 1 teaspoon Vanilla Extract
  • ¼ cups Greek Yogurt
  • ½ cups Butter, Melted
  • 3 whole Large Ripe Bananas, Peeled And Mashed
  • ⅓ cups Milk
  • 1 cup Chocolate Chips
  • FOR THE BROWNIE BATTER:
  • ½ cups Butter, Melted
  • 4 Tablespoons Cocoa Powder
  • 2 whole Eggs
  • ½ cups Sugar
  • ½ teaspoons Vanilla Extract
  • ¼ teaspoons Salt
  • ¾ cups Flour
  • ½ cups Chocolate Chips
  • FOR THE MARSHMALLOW FROSTING:
  • 4 whole Large Egg Whites
  • 1-½ cup Sugar
  • ½ cups Light Corn Syrup
  • 1 pinch Salt
  • 2 teaspoons Vanilla Extract
  • Hot Fudge, For Drizzling

Preparation

For the cupcakes:
Preheat oven to 350 F. Line two 12-count muffin tins with cupcake liners.

Combine flour, salt and baking soda in a medium size bowl.

In a larger bowl, whisk egg then 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.

For the brownies:

Place butter in a small bowl. Then add cocoa and stir until well blended. Set aside.

Beat eggs in a large bowl. Add sugar and vanilla, beat well. Stir in the butter mixture. Add flour and salt. Mix until just combined. Stir in chocolate chips.

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).

Bake for 15-18 minutes. Then remove them from the oven and let them cool completely.

For the frosting:
In a large pot, bring about 2 inches of water to a simmer.

In a large, heat-proof bowl, whisk together egg whites, sugar, corn syrup and salt. The mixture will be grainy, because of the sugar.
Place bowl over the pot of 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.

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.

Place a big dollop of frosting on top of each cupcake (or you can get all fancy and pipe it on) and smooth it out with a knife.

Turn on oven broiler. 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 from the oven, take them off the baking tray, add the the remaining 12 cupcakes onto the tray and toast them in the same manner.

If desired drizzle with chocolate sauce. Serve cupcakes!

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