Chunky Monkey Cupcakes


  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 3ripe 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
  • 1 cup very hot, but not boiling cream
  • 1 cup dark chocolate chips
  • 12dried banana chips
  • For Garnish:
  • Directions

  • Step 1

    Preheat oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with liners.


  • Step 2

    Whisk flour, baking powder, baking soda, and salt together in a bowl.

  • Step 3

    Mash bananas with milk and vanilla extract until smooth.

  • Step 4

    Mix butter and sugar together with a spatula until creamy. Whisk in eggs, 1 at a time, then whisk in the banana mixture. Add walnuts, chocolate, and the flour mixture. Mix batter with a spatula until no dry spots remain.

  • Step 5

    Fill muffin cups to the top with batter, then distribute excess batter as needed. Tap pan against the counter to expel any air bubbles.

  • Step 6

    Bake in the preheated oven until tops are lightly browned, about 25 minutes. Let cupcakes cool to room temperature, at least 20 minutes.

  • Step 7

    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 the cooled cupcakes and garnish with banana chips. Refrigerate to firm up the frosting, if desired.

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