Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
Banana-Stuffed Brownie Cupcakes Recipe
INGREDIENTS:
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1 box (19.9 ounce) Betty Crocker dark chocolate Premium brownie mix, family size
1/4 cup water
1/2 cup vegetable oil
2 large eggs
3-4 bananas
(see my tips below)
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DIRECTIONS:
1: Heat oven to 350°F (325°F if using a dark non-stick muffin pan). Spray 18 regular-size muffin cups with cooking spray. In medium bowl, mix brownie mix, oil, water and eggs. Spoon 1 tablespoon batter into each of the 18 muffin cups.
2: Cut eighteen 3/4-inch slices from the bananas. Set one banana slice, flat side down, into the center of each muffin cup. Pour a heaping tablespoonful of brownie batter over top of the bananas. Bake for 20-26 minutes until the edges look set and a toothpick inserted near the edge of a cupcake comes out clean.
3: Cool 30 minutes. Run metal spatula around edge of each brownie; lift out to remove from muffin cup.
Darlene’s Tips: Want to add some peanut butter? Add a small dollop of peanut butter on top of the banana before topping with brownie batter. Don’t like bananas? Try some different fruit like a fresh strawberry, a piece of canned peaches, a grape, a chunk of canned pineapple, whatever!
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