Delicious Chunky Monkey Cupcakes: A Simple Recipe

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
• 1 cup white sugar
• 0.5 cup butter, softened
• 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

Instructions

1. Preheat your oven to 350 degrees F (175 degrees C). Place paper liners into a 12-cup muffin tin.
2. In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set the mixture aside.
3. In a separate bowl, mash the bananas with the milk and vanilla extract until the mixture is smooth. Set aside.
4. In a large bowl, beat the sugar and butter together with a spatula until creamy. Whisk in the eggs one at a time, then whisk in the banana mixture. Add the walnuts, chocolate chunks, and flour mixture. Mix gently with a spatula until just combined and no dry flour remains.
5. Spoon the batter into the prepared muffin cups, filling each one to the top. Distribute any excess batter evenly. Tap the muffin tin against the counter to remove any air bubbles.
6. Bake in the preheated oven until the tops of the cupcakes are lightly browned, approximately 25 minutes. Allow the cupcakes to cool to room temperature for at least 20 minutes before frosting.
7. Pour the hot cream over the chocolate chips in a bowl. Let it sit for a few minutes to melt the chocolate, then whisk, gradually increasing speed, until the color is uniform. Spread the ganache over the cooled cupcakes, and garnish with banana chips. Refrigerate to allow the ganache frosting to firm up, if desired.

Nutrition

• Calories: 530 kcal
• Fat Content: 31 g
• Fiber Content: 3 g
• Sugar Content: 30 g
• Sodium Content: 387 mg
• Protein Content: 7 g
• Cholesterol Content: 79 mg
• Carbohydrate Content: 62 g
• Saturated Fat Content: 16 g
• Unsaturated Fat Content: 0 g