Name: Chunky Monkey Cupcakes: An Incredible Ultimate Recipe
Prep time: 15 min
Cook time: PT-485664H9M15S
Total time: 1 h
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; 1 teaspoon kosher salt; 3 ripe bananas; 2 tablespoons milk (optional); ¼ teaspoon vanilla extract; 1 cup white sugar; ½ cup butter, softened; 2 large eggs; 1 cup chopped walnuts; 1 cup dark chocolate chunks; 1 cup very hot, but not boiling, cream (for ganache); 1 cup dark chocolate chips (for ganache); 12 dried banana chips (for garnish)

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Classic banana and chocolate combination with added crunch from walnuts
Moist and flavorful cupcakes with a decadent ganache topping
Easy to make with simple ingredients
Versatile—can be enjoyed with or without frosting
Perfect for snacks, parties, or dessert

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cupcakes:

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 ripe bananas
2 tablespoons milk (optional)
¼ teaspoon vanilla extract
1 cup white sugar
½ cup butter, softened
2 large eggs
1 cup chopped walnuts
1 cup dark chocolate chunks

For the Ganache Frosting:

1 cup very hot, but not boiling, cream
1 cup dark chocolate chips
12 dried banana chips (for garnish)

Directions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Whisk together flour, baking powder, baking soda, and salt in a bowl. Set aside.
In a separate bowl, mash bananas with milk and vanilla extract until smooth. Set aside.
Beat sugar and butter together in a large bowl until creamy.
Whisk in eggs one at a time, then stir in the banana mixture.
Fold in walnuts, chocolate chunks, and flour mixture until no dry spots remain.
Spoon batter into muffin cups, filling each to the top. Tap the tin on the counter to release air bubbles.
Bake for about 25 minutes or until tops are lightly browned.
Cool cupcakes to room temperature for at least 20 minutes.
For ganache: Pour hot cream over chocolate chips in a bowl; let sit a few minutes. Whisk gradually until smooth and uniform.
Spread ganache over cooled cupcakes and garnish with dried banana chips.
Refrigerate to firm the ganache if desired before serving.

Servings and Timing

Servings: 12 cupcakes
Preparation Time: 15 minutes
Baking Time: 25 minutes
Cooling and Decorating: 20 minutes
Total Time: 1 hour

Variations

Substitute walnuts with pecans or almonds for a different crunch.
Use milk chocolate chunks for a sweeter touch.
Add a sprinkle of cinnamon or nutmeg to the batter for warm spice notes.
Top with whipped cream instead of ganache for a lighter frosting.

Storage/Reheating

Store cupcakes in an airtight container at room temperature for up to 2 days.
Refrigerate if frosted with ganache, for up to 3 days.
Warm slightly in the microwave before serving for a fresh-baked taste.

FAQs

Can I use frozen bananas?

Yes, thaw and drain excess liquid before mashing.

Can I make these vegan?

Substitute eggs with flax eggs and use dairy-free butter and chocolate.

How do I prevent cupcakes from sticking to liners?

Use quality liners or grease the cups lightly before filling.

Can I make mini cupcakes?

Yes, reduce baking time to about 12-15 minutes.

Can I freeze these cupcakes?

Freeze unfrosted cupcakes in airtight containers for up to 3 months.

How do I make ganache firmer?

Chill ganache-covered cupcakes in the fridge for at least 30 minutes.

Are banana chips necessary?

No, they’re optional and add a nice crunch and decoration.

Can I add other nuts?

Yes, chopped pecans or hazelnuts work well.

Can I use cocoa powder instead of chocolate chips for ganache?

Ganache requires melted chocolate chips for smooth texture; cocoa powder alone won’t work.

Can I add peanut butter to the batter?

Yes, swirl in peanut butter for a peanut-banana-chocolate flavor.

Conclusion

Chunky Monkey Cupcakes are a perfect treat combining moist banana cake, crunchy walnuts, and rich chocolate chunks, topped with silky ganache. Easy to make and irresistibly delicious, they’re sure to become a favorite for banana and chocolate lovers alike.

Chunky Monkey Cupcakes: An Incredible Ultimate Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Moist Chunky Monkey Cupcakes combining bananas, walnuts, and dark chocolate chunks, topped with a rich ganache frosting and garnished with dried banana chips. A delicious twist on classic banana treats.

Author: Amy
Prep Time: 15 minutes
Cook Time: undefined
Total Time: 1 hour
Yield: 12 cupcakes
Category: Dessert
Method: Baking and frosting
Cuisine: American
Diet: Vegetarian

Instructions

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners.
Whisk together flour, baking powder, baking soda, and salt in a bowl. Set aside.
Mash bananas with milk and vanilla extract until smooth. Set aside.
Beat sugar and butter together in a large bowl until creamy.
Whisk in eggs one at a time, then stir in banana mixture.
Fold in walnuts, chocolate chunks, and flour mixture until no dry spots remain.
Spoon batter into muffin cups, filling each to the top. Tap tin on counter to release air bubbles.
Bake for about 25 minutes or until tops are lightly browned.
Cool cupcakes to room temperature for at least 20 minutes.
For ganache: Pour hot cream over chocolate chips; let sit a few minutes. Whisk until smooth.
Spread ganache over cooled cupcakes and garnish with dried banana chips.
Refrigerate to firm ganache if desired before serving.