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