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Chocolaty Banana Fun-da-Middles

    Banana Fun-da-Middle Cupcakes combine the fluffy texture of yellow banana cupcakes and a creamy center with a decadent chocolate fudge sauce. This recipe guides you through the steps of crafting these treats.

    Fresh banana in use

    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… 

    Did you know that you can freeze the offending bananas? I do it all the time. Place them into the freezer, peel and all, and just leave them there until you want to use them.

    Frozen bananas are great in smoothies, but also 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 batter for that added flavor. 

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    Storing the chocolate fudge sauce

    If you’ve made the rich chocolate sauce 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.

    Also try Carrot Cake Cupcakes or one of our other Cupcake Recipes.

    chocolate-banana-fun-da-middles-recipe
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    Banana Fun-da-Middle Cupcakes with Fudge Sauce

    Dive into the delightful surprise of Banana Fun-da-Middle Cupcakes, where moist banana cake meets a rich fudgy chocolate sauce.
    Total Time 1 hour 30 minutes
    Course Cupcakes, Muffins
    Cuisine American
    Servings 12 Cupcakes
    Calories 504 kcal

    Ingredients 

    • 1 Box of Betty Crocker Fun-da-Middles Yellow cake with chocolate filling, 15.4 oz
    • 2 eggs
    • ¾ cup water
    • cup of oil
    • 1 over-ripe banana

    For the Chocolate Sauce

    • 4 oz. Unsweetened chocolate
    • ½ cup butter
    • ¾ cup unsweetened cocoa powder
    • 2 cups sugar
    • 1 pinch of salt
    • ½ cup milk
    • ½ cup heavy cream

    Instructions 

    • Heat your oven to 375 °F. Place paper baking cups in 12 a regular muffin pan.
    • Put cupcake mix in a bowl and add water and oil. Stir in the eggs until everything is well blended. Smach the banana with a fork and add to the batter. Stir in, but do not overstir.
    • Fill each paper cup roughly at 1/3 with batter (2 tablespoons), making sure the batter fully covers the bottom. Reserve the remaining batter.
    • Now squeeze the filling pouch of the cake mix box 20 times. Cut off one corner at the marked line. Fill each muffin equally by squeezing a small amount in the center of each batter filled mold. Making sure filling does not touch the sides.
    • Cover every filled muffin with the reserved batter evenly. Make sure the filling is completely covered.
    • Bake for 20 to 25 minutes or until tops are starting to brown.
    • Take you banana fun da-middle cupcakes out of the oven and let cool.
    • While baking in process, prepare the chocolate fudge sauce. Melt chocolate and butter in a double boiler. Add the cocoa powder and whisk until smooth, then gradually add in sugar and the pinch of salt. If you like a salty caramel like taste, add a little more salt. The mixture will be thick and have a wet sand consistency.
    • Stir and let simmer in the double boiler for about 40 minutes. Check water level.
    • Add in cream and milk and stir until completely incorporated. Continue cooking for about 20 minutes, stirring occasionally. The fudge sauce is ready when all the sugar is dissolved and the fudge is smooth.
    • Serve the Banana Fun Da-Middle Cupcakes drizzled with the chocolate fudge sauce.

    Nutrition

    Serving: 1Cupcake | Calories: 504kcal | Carbohydrates: 72g | Protein: 5g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 60mg | Sodium: 347mg | Potassium: 250mg | Fiber: 4g | Sugar: 51g | Vitamin A: 445IU | Vitamin C: 1mg | Calcium: 120mg | Iron: 3mg

    Nutrition information isn’t always accurate.

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    Author: Susan Queck


    Images, text and all other content Copyrighted©Karyn Granrud, Susanne Queck and Wunderlander Verlag LLC, or ©Pro Stock Media via Canva.com. Unlicensed republishing permitted. As an Amazon affiliate, we earn on qualified purchases.

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    Susan Queck

    Susan Queck

    I'm Suzy, the baker and dessert maker behind this blog. Baking is my lifelong passion, where I find the magic in transforming basic ingredients into delectable works of art. Join me in my sweet journey of culinary exploration and celebration! More about me.