Chunky Monkey Cupcakes
Description
Chunky monkey cupcakes recipe yield moist banana muffins. Chef John adds walnuts and dark chocolate to the batter and frosts them with an easy ganache.
Ingredients
•
2 cups all-purpose flour
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1 teaspoon baking powder
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1 teaspoon baking soda
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1 teaspoon kosher salt
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3 ripe bananas
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2 tablespoons milk
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1/4 teaspoon vanilla extract
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1 cup white sugar
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1/2 cup butter, softened
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2 large eggs
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1 cup chopped walnuts
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1 cup dark chocolate chunks
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1 cup very hot, but not boiling cream
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1 cup dark chocolate chips
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12 dried banana chips
Directions
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; set aside.
3
Mash bananas, milk, and vanilla extract together in a separate bowl until smooth; set aside.
4
Beat sugar and butter together in a separate large bowl 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.