Banana Double Chocolate Swirl Streusel Cupcakes

Recipe contributed by Ronnie Fein; photo by Tami Ganeles Weiser Yield:  20 cupcakes
Prep Time:  20 minutes Cook Time:  20 minutes

Banana Double Chocolate Swirl Streusel Cupcakes

“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


Streusel Topping:

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



  1. Preheat the oven to 350°F. Spray 2 (12-cup) cupcake tins with nonstick vegetable oil spray.
  2. 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.
  3. Make the cupcake batter: Melt 1 cup of the chocolate chips and set aside (see Notes from the Test Kitchen).
  4. 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.
  5. 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).
  6. 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.

Kitchen Tips

Notes from the Test Kitchen:

  1. Use an ice-cream scoop to get evenly distributed and virtually mess-free cupcakes.
  2. 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.


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