• STEP ONE - Preheat oven to 350 degrees. Mix boxed brownie mix, oil, beaten eggs, and cinnamon with a rubber spatula. Mix until just incorporated. Note: Be careful not to overmix, a few small lumps are good.
• STEP TWO - Insert cupcake liners in a cupcake pan and spray with spray oil like Pam.
• STEP THREE - Fill oiled cupcake liners with about 1/4 cup brownie mix. This recipe should make about 16 brownie banana bites.
• STEP FOUR - Cut fresh bananas into about 1" slices. Insert into the middle of brownie filled cupcakes.
• STEP FIVE - Top with about 1 tsp of caramel syrup (enough to cover the top of the banana slice)
• STEP SIX - Bake for approximately 25-30 minutes. Let cool on a wire rack for at least 45 minutes.

Peanut Butter Frosting

• STEP ONE - With a handheld mixer, cream softened butter, and peanut butter together.
• STEP TWO - Add one cup of powdered sugar and blend with butter and peanut butter mix.
• STEP THREE - Add vanilla and the remaining cup of powdered sugar, blend until smooth and creamy. Note: To make the icing more stiff add more powdered sugar
• STEP FOUR - Scoop frosting into a plastic baggie and gently squeeze into one corner. Cut the end of the filled corner and pipe in the center of the cupcake on top of the cooked banana slice. Frost the whole cupcake if desired. Place into the refrigerator for about 30 minutes before serving. ENJOY!!! Note: This frosting makes enough to frost 16 whole cupcake tops. You will have some leftover if you just frost with a big dollop like we have.