Have you got some bananas that are a bit past ripe? You know the ones? They’ve sat on your counters a bit too long and now nobody will touch them…
yeah… those bananas.
Do you usually throw them away?
Did you know that you can FREEZE the offending bananas?
I do it all the time.
I place them into the freezer, peel and all, and just leave them there until I want to use them.
Frozen bananas are great in smoothies! Try it next time!
They are also great when you want to bake with them. Just cut the frozen banana in half and peel it with a knife. It thaws quickly, so there isn’t much wait time at all.
You can add a banana to just about any cake or cookie mix for that added flavor.
Do you like that Chocolate Sauce Topping? Or do you gotta have frosting that is piled high?
This Chocolate Sauce is from the Ben & Jerry’s Homemade Ice Cream & Dessert Bookand it’s the same sauce I used on THIS post!
It’s super chocolaty and downright sinful!
You’ll LOVE it!
If you’ve made this and placed it into a mason jar and come back to it a few days later, you’ll notice that it get grainy and has a wet sand texture. That’s the sugar solidifying. Just reheat it in the microwave at 30 second intervals at 70% power and stir until it’s smooth again.
I just spooned the sauce on top of the cupcakes for this amazing drip effect.
Banana Fun-da-Middle Cupcakes with Chocolate Fudge Sauce
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients (12 Cupcakes)
- 1 Box of Betty Crocker Fun-da-Middles – Yellow cake with chocolate filling
- ingredients on box
- 1 over-ripe banana
- 4 oz. Unsweetened chocolate
- 1/2 cup butter
- 3/4 cup unsweetened cocoa powder
- 2 cups sugar
- 1/2 cup milk
- 1/2 cup heavy cream
Mix Cupcakes following the directions on the box adding in the banana. Bake as directed.
For the Chocolate Fudge Sauce
Melt Chocolate and Butter in a double boiler. Add the cocoa and whisk until smooth.
Gradually add in sugar. The mixture will be thick and have a wet sand consistency. Stir and cook in the double boiler for 20 minutes. Check water level and add more if necessary.
Add in cream and milk and stir until completely incorporated. Continue cooking for another hour, stirring occasionally and checking the water level.
The fudge is ready when all the sugar is dissolved and the fudge is smooth.
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