I got the idea to make marble cupcakes for Parshat Noach from Leora. Marble sounds like mabul, which means flood. Cute . . . right?
I took a banana cake recipe from Leora, too, and marbelized it with chocolate batter. If you want a plain chocolate vanilla version, try my vanilla chocolate swirl cupcakes for your mabul dessert.
Chocolate Banana Swirl Cupcakes
Adapted from Leora’s Banana Cake.
Combine wet ingredients in a large mixing bowl:
1/2 cup oil
1 cup sugar
2-3 bananas, mashed
1/2 cup applesauce
In another small bowl combine the dry ingredients:
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
2 cups flour
Dump the dry ingredients into the bowl of wet ingredients and stir well to combine thoroughly.
To make the chocolate batter, melt the chocolate chips with the oil in a small bowl, stir well until smooth, and then stir in about 1/3 of the banana cake batter to make chocolate batter:
3-4 ounces chocolate chips (about a quarter to a third of a 12 ounce bag)
1-2 Tbl. oil
Line cupcake pans with cupcake liners (this recipe yields about 1 1/2 dozen cupcakes, so plan accordingly. Spoon the plain batter into the cupcake liners, filling them a third to halfway full. Add a blob of chocolate batter on top, so that the cupcake liners are about 3/4 full of batter. Take a knife and give the batter a swirl to marbelize the batter a bit. Don’t overdo, just a quick swirl.
Bake at 350 degrees for 25 minutes.
(will also make a 9″x13″ cake or two round or square cakes, but the baking time is longer, about 35-40 minutes for the small pans and 45 minutes to an hour for the large pan.)