Banana Double Chocolate Swirl Streusel Cupcakes
Recipe contributed by Ronnie Fein; photo by Tami Ganeles Weiser
Prep Time: 20 minutes Cook Time: 20 minutes
“Grandmas can help teach children to cook, but here’s what I learned from my grandkids: it is usually a good idea to add more chocolate and chocolate chips!”—Ronnie Fein
¼ cup (52 grams) packed brown sugar
3 tablespoons (24 grams) unbleached, all-purpose flour
⅛ teaspoon ground cinnamon
1 tablespoon (14 grams) unsalted butter
12 ounces (2 cups/340 grams) chocolate chips
2½ cups (325 grams) unbleached, all-purpose flour
1 teaspoon (5.8 grams) salt
2 teaspoons (9.6 grams) baking powder
½ teaspoon (2.5 grams) baking soda
1 teaspoon (2.3 grams) ground cinnamon
¾ cup (153 grams) granulated sugar
3 large eggs
½ cup vegetable oil
1 teaspoon (5 grams) pure vanilla extract
3 large ripe bananas, mashed
1 cup (241 grams) plain yogurt
- Preheat the oven to 350°F. Spray 2 (12-cup) cupcake tins with nonstick vegetable oil spray.
- Make the streusel topping: combine the brown sugar, flour, and cinnamon in a bowl and mix to distribute the ingredients evenly. Cut the butter into small pieces and work it into the sugar mixture until it is crumbly. Set the streusel aside.
- Make the cupcake batter: Melt 1 cup of the chocolate chips and set aside (see Notes from the Test Kitchen).
- Mix the flour, salt, baking powder, baking soda, and cinnamon together in a bowl and set aside. In the bowl of a stand mixer (or if you are using a handheld electric mixer, in a mixing bowl) beat the sugar and eggs at medium speed for 2 to 3 minutes, until well blended. Add the vegetable oil and vanilla extract and beat for 1 minute or until thoroughly blended. Add the bananas and yogurt and beat them in. Add the flour mixture and beat until the batter is well blended.
- Spoon the melted chocolate on top of the batter. Add the remaining chocolate chips. Use a spatula to gently swirl the melted chocolate and the chips into the batter (do not blend the melted chocolate in completely).
- Spoon equal amounts of the batter into the prepared cupcake tins, filling 20 of the wells (see Notes from the Test Kitchen). Sprinkle each lightly with streusel. Then fill the 4 empty wells ¾ of the way full with water. Bake for 20 to 25 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Remove from the oven and let cool in the pan for 10 minutes. Transfer to a cake rack to cool completely.
Notes from the Test Kitchen:
- Use an ice-cream scoop to get evenly distributed and virtually mess-free cupcakes.
- There are several methods for melting chocolate:
- Place the chocolate in the top of a double boiler or a large metal bowl set over a pan of simmering water, making sure that the bowl does not touch the water. Stir over low heat. This method reduces the chances of scorching.
- For smaller quantities, melt the chocolate in the microwave. Simply place the chocolate in a microwave-safe container and heat at high power for 20 seconds. Stir, and microwave for 10 to 15 seconds at a time, and repeat until melted, stopping to stir it between blasts. This should take only a minute in total, depending upon the power of the microwave. Microwaved chocolate will not look melted until it has been stirred.