Banana Stuffed Brownie Cupcakes

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Banana Stuffed Brownie Cupcakes

Ingredients

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


Directions

1. Heat oven to 350°F (325°F if using a dark non-stick muffin pan).

2. Spray 18 regular-size muffin cups with cooking spray. In medium bowl, mix brownie mix, oil, water and eggs.

3. Spoon 1 tablespoon batter into each of the 18 muffin cups.

4. Cut eighteen 3/4-inch slices from the bananas. Set one banana slice, flat side down, into the center of each muffin cup.

5. 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.

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


Quick Tip: Make sure the banana is right in the middle or closer to the top, or it may end up resting on the bottom of the brownie.