Chunky Monkey Cupcakes

Ingredients

• all-purpose flour (2 cups)
• baking powder (1 teaspoon)
• baking soda (1 teaspoon)
• kosher salt (1 teaspoon)
• ripe bananas (3 )
• milk (2 tablespoons)
• vanilla extract (0.25 teaspoon)
• white sugar (1 cup)
• unsalted butter (0.5 cup)
• large eggs (2 )
• chopped walnuts (1 cup)
• dark chocolate chunks (1 cup)
• cream (1 cup)
• dark chocolate chips (1 cup)
• dried banana chips (12 )

Instructions

1. Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
2. Whisk flour, baking powder, baking soda, and salt together in a bowl.
3. Mash bananas, milk, and vanilla extract together in a bowl until smooth.
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.
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.
6. Bake in the preheated oven until the tops are lightly browned, about 25 minutes. Cool cupcakes to room temperature, at least 20 minutes.
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.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 530
• fat: 31 g
• sats: 16 g
• carbs: 62 g
• fibre: 3 g
• protein: 7 g
• salt: 0 g