Are your kids back in school yet? We are officially one week into the new school year. I will admit, I was not prepared for the stress we have already faced. Caitlin is a high school senior and her first day was tough. So tough that she came home in tears. The second day was just as emotional. By the time we got to Friday, things were looking more manageable. Caitlin found she had a few senior privileges that made her workload a bit easier. She is able to leave a half day on Monday and goes in an hour later on Tuesday and Thursday. That is a schedule that makes my life easier too!
When Caitlin came home so upset on her second day, I wanted to make her something to make her feel better. I knew her favorite Banana Nut Fudge Brownie Cupcakes would do the trick! I always have a brownie mix on hand just in case of an emergency. When my kid comes home in tears, I consider that a call for something sweet! This recipe is so easy to make! You are making a boxed brownie recipe with a few additions. Baking them in the muffin tin and adding frosting puts a spin on your traditional brownie recipe. I swear, my kids could eat an entire batch of these in one day!
The other thing I love about these Banana Nut Fudge Brownie Cupcakes is how adaptable they are. Caitlin prefers white chocolate chips to the semi-sweet chips the recipe calls for. This is a super easy switch and I love the flavor of the white chocolate in the fudge brownie mix. I usually have a few varieties of nuts on hand, so if we recently made the recipe with walnuts, I will add pecans instead. Seriously, you can make this recipe your own with a few easy swaps. Want to know a little secret? When the kids have gone to school, I will sneak one of these Banana Nut Fudge Brownie Cupcakes and have it with my favorite White Chocolate Caramel Latte. So good!!!
- 1 Boxed Brownie Mix
- 1 ripe banana, sliced
- ½ cup chocolate chips
- ¾ cups chopped walnuts, divided
- Chocolate frosting
- 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 remaining walnuts.