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Chunky Monkey Cupcakes
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
60 minutes
Banana walnut chocolate muffins topped with decadent ganache by Chef John.
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
  • 0.5 cup butter, softened
  • 1 cup white sugar
  • 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
  • For Garnish:
Instructions:
  • First, preheat your oven to a toasty 350 degrees F (175 degrees C. Next, prepare a 12-cup muffin tin by lining it with liners.
  • Combine flour, baking powder, baking soda, and salt in a bowl, whisk well.
  • Combine ripe bananas with a splash of creamy milk and a hint of aromatic vanilla extract, then blend until velvety smooth.
  • Cream butter and sugar until smooth. Gently whisk in eggs one at a time, followed by the banana mixture. Fold in walnuts, chocolate, and flour until well combined and no dry spots remain.
  • Pour batter into muffin cups, filling them to the brim. Use any extra batter to top off any cups as necessary. Tap pan on counter to remove air bubbles.
  • Bake in the preheated oven until the tops are lightly browned, approximately 25 minutes. Allow cupcakes to cool to room temperature for a minimum of 20 minutes.
  • Pour steaming hot cream over a generous amount of rich chocolate chips in a bowl. Allow them to mingle for a brief moment, then vigorously whisk - starting slowly and picking up speed - until the mixture is a smooth, consistent color. Blanket your cooled cupcakes with this luscious ganache and top them off with delightful banana chips. Optionally, chill to set the frosting to perfection.

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