Chocolate-Banana Swirl Cupcakes
November 17, 2010
Here a delightful combination of chocolate and banana, in a cupcake form.
For a delicious variation of this recipe you can replace the banana with your favorite winter squash or pumpkin!
Chocolate-Banana Swirl Cupcakes
• 6 tbsp butter, softened
• 2/3 cup sugar
• 1/2 tsp salt
• 2 large eggs
• 3/4 tsp vanilla extract
• 1 ¼ cup flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 cup mashed ripe banana (approx. 1 large ripe banana)
• 3 oz bittersweet chocolate, melted over a double boiler
Preheat oven to 350. Use a non-stick muffin tin, or grease and flour a regular muffin tin.
Mix butter, sugar, and salt on high speed with an electric mixer for about 1 minute. Then add eggs and vanilla and mix for about 4 minutes on high or until the mixture is light and fluffy. Mix flour, baking soda, and baking powder together. Fold this gently into the egg mixture. Don’t over mix. Divide the batter in half. Mix in mashed bananas to one half, and melted chocolate to the other half.
Spoon the chocolate and banana batters into muffin tins. You can either put them side by side or put one on top of the other. To make a swirl, use a knife and swish back and forth through the batter to make a marble appearance.
Bake for about 18-22 minutes or until a tooth pick inserted in the middle of the cupcake comes out clean. |
Enjoy!
Bryn worked for nearly 10 years in a research and product development for Ambrosia Chocolate Company in Milwaukee, Wisconsin. Now she develops all of the CUO lessons and coaches the members of the
Primal Chocolate Club.
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