Banana Chocolate Swirl Cupcakes
Prep time: 20 mins
Cook time: 20 mins
Total time: 40 mins
  • 1 cup all-purpose flour
  • ½ tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 stick butter, softened
  • ½ cup sugar + ½ tbsp
  • ¼ cup sour cream
  • 1½ tsp vanilla extract
  • 2 large eggs
  • 2 large ripe bananas, peeled, and mashed
  • 2 tbsp unsweetened cocoa powder
  1. Preheat oven to 350 degrees F. Line muffin pan with paper cupcake liners.
  2. Combine the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
  3. In a large bowl, cream butter and ½ cup sugar with a standalone mixer with paddle attachment or hand-held mixer until combined.
  4. Add sour cream and vanilla extract.
  5. Add the eggs, 1 at a time.
  6. Add the dry mixture a little at a time until well blended.
  7. Add the bananas, careful not to over mix.
  8. Transfer half of the batter into a separate bowl, and add ½ tbsp sugar and the cocoa powder and mix with a spoon.
  9. Using a teaspoon, add 4 small amounts of the banana batter leaving a little space in between. Then, add 4 small smounts of chocolate batter to fill the spaces. Repeat, but drop banana batter on top of chocolate and chocolate on top of banana (see photo for clarification).
  10. Insert a butterknife in the center, and start swirling knife (keeping it inside) while turning around the whole cupcake once or twice.
  11. Bake about 20 minutes, until toothpick comes out clean.
  12. Transfer cupcakes to a wire rack and let cool before frosting.
  13. Frost with your favorite frosting and decorate with toppings.
Makes 8 cupcakes (more if you don't eat most of it...)
Recipe by My San Francisco Kitchen at