Chunky Monkey Cupcakes

Name: Chunky Monkey Cupcakes
Prep time: 15 min
Cook time: 25 min
Total time: 60 min
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 3 ripe bananas; 2 tablespoons milk; 0.25 teaspoon vanilla extract; 0.5 cup butter, softened; 1 cup white sugar; 2 large eggs; 1 cup chopped walnuts; 1 cup dark chocolate chunks; 1 cup very hot, but not boiling cream; 1 cup dark chocolate chips; 12 dried banana chips; For Garnish:

4.8

(11)

9 Reviews

6 Photos

These chunky monkey cupcakes are an amazing ganache-frosted treat. Bananas, walnut, and chocolate are always an amazing combination of ingredients, no matter what, but it really doesn't get any better than this dessert. Feel free to omit the frosting and enjoy these as muffins.

By Chef John

Updated on June 19, 2020

6

Prep Time:

15 mins

Cook Time:

25 mins

Additional Time:

20 mins

Total Time:

1 hr

Servings:

12

Yield:

12 cupcakes

Jump to Nutrition Facts

Ingredients

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 ripe bananas
2 tablespoons milk (Optional)
¼ teaspoon vanilla extract
½ cup butter, softened
1 cup white sugar
2 large eggs
1 cup chopped walnuts
1 cup dark chocolate chunks

For the Dark Chocolate Frosting:

1 cup very hot, but not boiling cream
1 cup dark chocolate chips
12 dried banana chips

Recommended:

For Garnish:

Directions

Preheat the oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with liners.
Whisk flour, baking powder, baking soda, and salt together in a bowl.
Mash bananas with milk and vanilla extract until smooth.
Mix butter and sugar together with a spatula until creamy. Whisk in eggs, one at a time, then whisk in banana mixture. Add walnuts, chocolate, and flour mixture. Mix batter with a spatula until no dry spots remain.
Fill muffin cups to the top with batter, then distribute excess batter as needed. Tap the pan against the counter to expel any air bubbles.
Bake in the preheated oven until the tops are lightly browned, about 25 minutes. Let cupcakes cool to room temperature, at least 20 minutes.
Pour hot cream over chocolate chips in a bowl. Let sit for a few minutes, then whisk, increasing speed gradually, until color is uniform. Spread ganache over cooled cupcakes and garnish with banana chips. Refrigerate to firm up the frosting, if desired.

Nutrition Facts (per serving)

530	Calories
31g	Fat
62g	Carbs
7g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 530
% Daily Value *
Total Fat 31g	40%
Saturated Fat 16g	79%
Cholesterol 79mg	26%
Sodium 387mg	17%
Total Carbohydrate 62g	22%
Dietary Fiber 3g	11%
Total Sugars 30g
Protein 7g
Vitamin C 3mg	15%
Calcium 68mg	5%
Iron 2mg	13%
Potassium 311mg	7%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.