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For the chocolate batter:
– 1/2 cup all-purpose flour
– 1/4 cup unsweetened cocoa powder
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup unsalted butter, softened
– 1/4 cup granulated sugar
– 1 large egg
– 1/2 teaspoon vanilla extract
– 1/4 cup whole milk
For the frosting (optional):
– 1 cup heavy cream
– 1/2 cup powdered sugar
– 1 teaspoon vanilla extract
### Instructions
#### Step 1: Prepare the Oven and Cupcake Pan
Preheat your oven to 350°F (175°C) and line a 12-cup cupcake pan with paper liners. This will ensure that your cupcakes don’t stick to the pan and can easily be removed once baked.
#### Step 2: Make the Banana Batter
1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
2. In a large bowl, cream together the softened butter and sugar until light and fluffy. This should take about 2-3 minutes using an electric mixer.
3. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and mashed bananas. If you’re using sour cream or yogurt, mix that in as well to add extra moisture.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
#### Step 3: Make the Chocolate Batter
1. In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Add the egg and vanilla extract, then mix well. Stir in the milk.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
#### Step 4: Create the Swirl
1. Using two spoons or a small ice cream scoop, alternate spooning the banana batter and chocolate batter into each cupcake liner. You want to create a swirl effect, so add both batters to each liner in small amounts.
2. Use a toothpick or skewer to swirl the two batters together. Be sure to do this gently to achieve a marbled look, but don’t overdo it—just a few gentle swirls will give you a beautiful, striking pattern.
#### Step 5: Bake the Cupcakes
Place the cupcake pan in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
#### Step 6: Make the Frosting (Optional)
While the cupcakes are cooling, you can make a simple whipped cream frosting. In a chilled mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. Be careful not to overwhip, as the cream can turn into butter if beaten too long.
#### Step 7: Frost and Serve
Once the cupcakes have cooled, you can either pipe or spread the whipped cream frosting on top of each cupcake. If desired, you can also drizzle some chocolate sauce or sprinkle mini chocolate chips on top for extra indulgence.
## Conclusion
**Chocolate Banana Swirl Cupcakes** are a unique and delicious treat that combines two of the most beloved flavors in the world: chocolate and banana. The perfect blend of moist banana cake and rich chocolate cake creates a flavorful, tender, and satisfying bite every time. Whether you’re baking for a special occasion or simply craving something sweet, these cupcakes are sure to impress. With their striking appearance and delightful taste, **Chocolate Banana Swirl Cupcakes** are the ultimate dessert to enjoy with family, friends, or even as a personal indulgence. So go ahead and bake up a batch—you won’t regret it!
