Banana Stuffed Brownie Cupcakes Food

BANANA NUT FUDGE BROWNIE CUPCAKES

Steps:

• Preheat oven to 350.
• Prepare the brownie mix according to directions, but add an extra egg and ¼ cup more oil.
• Add in your banana, chocolate chips and ½ of the nuts.
• In a muffin tin, line with cupcake liners or spray with vegetable oil.
• Fill 2/3 full.
• Bake for 22-25 minutes or until a toothpick comes out clean.
• Frost your cupcakes and sprinkle with remaining walnuts.

SPROUTING BROWNIE CUPCAKES

Steps:

• Make the cupcakes: Preheat the oven to 350˚. Line a 12-cup muffin pan with paper liners. Combine the butter, unsweetened chocolate, cocoa powder and water in a medium saucepan over medium heat. Cook, stirring, until melted and smooth. Remove from the heat and whisk in the sugar, eggs and vanilla until well combined. Whisk in the flour and salt until smooth. Divide the batter evenly among the prepared muffin cups, filling them about three-quarters full.
• Bake until the tops of the brownies spring back when lightly pressed and a toothpick inserted into the centers comes out with moist crumbs, 20 to 25 minutes. Let cool 5 minutes in the pan, then remove the brownies to a rack to cool completely.
• Meanwhile, make the topping: Combine the semisweet chocolate and heavy cream in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until smooth and melted. Let stand until thickened slightly, 10 to 30 minutes (it should look like pudding). Spoon over the brownies and gently spread to the edges. Top with the cookie crumbs, gently pressing them into the chocolate.
• Tint the vanilla frosting green with food coloring; transfer to a piping bag fitted with a small round tip and pipe onto the brownies to make sprouting grass.

PEANUT BUTTER-FILLED BROWNIE CUPCAKES

Steps:

• Preheat oven to 350°. Prepare brownie batter according to package directions; stir in chocolate chips. For filling, in a small bowl, beat peanut butter, cream cheese, egg and sugar until smooth. , Fill paper-lined muffin cups one-third full with batter. Drop filling by teaspoonfuls into the center of each cupcake. Cover with remaining batter. , Bake 15-20 minutes or until a toothpick inserted in brownie portion comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely. Dust tops with confectioners' sugar. Store in the refrigerator.

MARSHMALLOW-FILLED BANANA CUPCAKES

Steps:

• Preheat oven to 375°. Line 18 muffin cups with paper or foil liners. , In a large bowl, cream shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in bananas and vanilla. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition., Fill prepared cups two-thirds full. Bake 18-22 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool completely., For filling, in a large bowl, beat butter, marshmallow creme and confectioners' sugar until smooth. Using a sharp knife, cut a 1-in. circle, 1 in. deep, in top of each cupcake. Carefully remove cut portion and set aside. Fill cavity with about 1 teaspoon filling. Replace tops, pressing down lightly. Dollop or pipe remaining filling over tops. Dust with additional confectioners' sugar.

BANANA-STUFFED BROWNIE CUPCAKES

Steps:

• 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.
• 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.
• Cool 30 minutes. Run metal spatula around edge of each brownie; lift out to remove from muffin cup.

BANANA BROWNIE CUPCAKES

Steps:

• For the cupcakes: Preheat the oven to 350 degrees F. Use a 24 socket cupcake pan and line with paper liners. Set the pan aside.
• In a medium bowl, whisk together the flour, baking powder and salt.
• In a large bowl of an electric stand mixer using a paddle attachment, combine the butter, sugar and cocoa powder, mixing until blended. Add the eggs and yolk, and beat on low speed until all ingredients are smooth and blended.
• Decrease the speed of the mixer to slow and add half of the dry ingredients. Mix for 1 minute, scraping the sides of the bowl occasionally. Add the banana puree and buttermilk to the batter, beating for 30 seconds. Then add the rest of the dry ingredients. Divide the batter evenly into the prepared cupcake liners and bake on the center rack until a cake tester inserted into the center of each cake comes out clean, 20 to 25 minutes. Cool the cakes in the pans for 10 minutes. Remove from the pans and cool the cakes completely on wire racks, about 30 minutes.
• For the buttercream: In a small saucepan, cook the caramel candies, bananas, milk and salt together until thoroughly melted; the mixture will be clumpy.
• In an electric mixer with the whisk attachment, whip the yolks and sugar. Continue to whip on high speed until light and fluffy. Pour the hot caramel mixture into the yolks with the mixer going. Continue to whip until cool. Cut up the butter and add (slowly). Then add the vanilla. Use immediately, or keep refrigerated until ready to use.
• For the filling: Cook together the sugar and 1/2 cup water, developing a medium caramel. Heat up the cream until boiling. Slowly add the hot cream to the caramel mixture. Continue to cook until smooth and all the lumps are out. Stir in the dulce de leche, molasses and salt.
• For the white chocolate paint: Make a ganache out of the chocolate and cream by heating up the cream in a small saucepan and pouring over the white chocolate. Whisk together until smooth. Divide the ganache into 3 portions and using desired food color, tint each batch the desired color. Use the microwave to reheat if the mixture gets too thick.
• To assemble: Using a melon baller, remove the core from the center of each cupcake. Fill each cupcake with the salted butterscotch filling. Using a pastry bag with a #802 tip, ice each cupcake with a generous layer of the caramel banana buttercream. Use 3 colors of white chocolate paint and garnish with 3 blue men heads on top.

ROASTED BANANA AND PEANUT BUTTER CUPCAKES

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
• For the cupcakes: Place the bananas on a rimmed baking sheet and pierce each banana 3 times with the tip of a knife. Roast, unpeeled, until the skin is completely black and the flesh is soft, about 25 minutes. Allow to cool for 15 minutes.
• Peel the bananas and place them in a medium bowl. Discard the peels. Mash the bananas with the back of a fork until smooth. Using the fork, stir in the egg, coconut oil, sugar, peanut butter, vanilla and salt. Mix well until smooth and fully incorporated. Add the almond flour, oat flour, baking soda and almond milk. Continue to stir with the fork until the mixture is smooth and all of the ingredients are fully incorporated.
• Using an ice cream scoop, divide the batter evenly among the 12 muffin cups. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in the tin for 15 minutes before removing the cupcakes to a wire cooling rack to cool completely.
• For the glaze: In a medium bowl combine the chocolate chips, peanut butter and coconut oil. Place over a double boiler and stir until just a few chocolate chips remain. Remove the bowl from the heat and continue to stir until fully melted. Drizzle the chocolate mixture over the cooled cupcakes. Allow to cool for 1 hour before serving.

BROWNIE CUPCAKES

Steps:

• Heat oven to 350°. Place paper baking cup in each of 18 regular-size muffin cups. Make batter as directed on brownie mix box. Fill each cup 2/3 full (about 3 tablespoons each).
• Bake 22 to 26 minutes or until toothpick inserted near edge comes out almost clean. Do not overbake. Cool 5 minutes; remove from pan. Cool completely. Frost and decorate as desired. Store covered.