Chunky Monkey Cupcakes
Prepare to delight your taste buds with Chunky Monkey Cupcakes—a decadent fusion of ripe bananas, chocolate chips, and crunchy walnuts, all crowned with a luscious chocolate ganache. These moist and flavorful cupcakes strike the perfect balance between indulgent and comforting, making them a standout treat for any occasion. Easy to whip up in under 40 minutes, this recipe captures the essence of your favorite banana-chocolate pairing while adding a nutty crunch and optional banana chip garnish for a fun, playful twist. Perfect for dessert lovers and banana bread fans alike, these cupcakes are a must-try for anyone craving a sweet treat that's as visually stunning as it is delicious.
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Recipe Information
Ingredients
- 2 medium ripe bananas
- 0.5 cup unsalted butter, melted
- 0.75 cup granulated sugar
- 0.25 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 0.75 cup semi-sweet chocolate chips
- 0.5 cup chopped walnuts
- 0.5 cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
- 12 pieces banana chips (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a large bowl, mash the ripe bananas with a fork until smooth. Add the melted butter, granulated sugar, and brown sugar, mixing until well combined.
Whisk in the eggs, one at a time, followed by the vanilla extract.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, folding gently until just combined. Be careful not to overmix.
Fold in the chocolate chips and chopped walnuts to evenly distribute them throughout the batter.
Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
Bake in the preheated oven for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. Allow cupcakes to cool completely on a wire rack.
While the cupcakes cool, prepare the chocolate ganache. Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over the chopped semi-sweet chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy.
Once the cupcakes are cool, spoon or drizzle the ganache over the top of each cupcake.
Garnish with banana chips for an extra touch of flair, if desired.
Serve and enjoy your Chunky Monkey Cupcakes!
Nutrition Facts
Calories |
395 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 158 mg | 7% | |
| Total Carbohydrate | 47.3 g | 17% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 29.8 g | ||
| Protein | 5.0 g | 10% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 21 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 164 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
