Chunky Monkey Cupcakes

Chunky monkey cupcakes are moist banana muffins. Chef John adds walnuts and dark chocolate to the batter and frosts them with an very easy ganache.

• Preparation Time: 15 mins
• Cooking Time: 25 mins
• Total Time: 40 mins
• Calories: 530 Calories

Ingredients

• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 cup white sugar
• 1 teaspoon baking powder
• 2 tablespoons milk
• 1 cup chopped walnuts
• 2 large eggs
• 3 ripe bananas
• 1 teaspoon kosher salt
• 1 cup dark chocolate chips
• 1 cup dark chocolate chunks
• 1 cup very hot, but not boiling cream
• 12 dried banana chips
• 0.5 cup butter, softened
• 0.25 teaspoon vanilla extract

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.

Step 2

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

Step 3

Mash bananas, milk, and vanilla extract together in a bowl until smooth.

Step 4

Beat sugar and butter together with a spatula until creamy. Whisk in eggs, one at a time, then whisk in banana mixture. Add walnuts, chocolate chunks, and flour mixture; mix with a spatula until no dry spots remain.

Step 5

Spoon batter into the prepared muffin cups, filling each to the top, distributing excess batter as needed. Tap the tin against the counter to expel any air bubbles.

Step 6

Bake in the preheated oven until the tops are lightly browned, about 25 minutes. Cool cupcakes 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 cooled cupcakes; garnish with banana chips. Refrigerate to firm ganache frosting, if desired.