Best Chunky Monkey Cupcakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CHUNKY MONKEY CUPCAKES



Chunky Monkey Cupcakes image

Banana, walnut, and chocolate are always an amazing combination of ingredients, no matter what the delivery system, but it really doesn't get any better than in this ganache-frosted cupcake. A close second would be a chocolate-dipped frozen banana, rolled in walnuts, which is also a great treat, although much more awkward to eat in public. Feel free to omit the frosting and just enjoy these as muffins.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 16

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 ripe bananas
2 tablespoons milk
¼ teaspoon vanilla extract
½ 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:

Steps:

  • Preheat oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with liners.
  • Whisk flour, baking powder, baking soda, and salt together in a bowl.
  • Mash bananas with milk and vanilla extract until smooth.
  • Mix butter and sugar together with a spatula until creamy. Whisk in eggs, 1 at a time, then whisk in the banana mixture. Add walnuts, chocolate, and the flour mixture. Mix batter with a spatula until no dry spots remain.
  • Fill muffin cups to the top with batter, then distribute excess batter as needed. Tap pan against the counter to expel any air bubbles.
  • Bake in the preheated oven until tops are lightly browned, about 25 minutes. Let cupcakes cool 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 the cooled cupcakes and garnish with banana chips. Refrigerate to firm up the frosting, if desired.

Nutrition Facts : Calories 529.8 calories, Carbohydrate 61.7 g, Cholesterol 78.7 mg, Fat 31.4 g, Fiber 3.2 g, Protein 7 g, SaturatedFat 15.8 g, Sodium 386.7 mg, Sugar 30 g

CHUNKY MONKEY CUPCAKES



Chunky Monkey Cupcakes image

Peanut butter is a favorite of ours, and it brings a fun element to these cupcakes. They're good with or without garnishes. -Holly Jones, Kennesaw, Georgia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 16

2 cups mashed ripe bananas (about 5 medium)
1-1/2 cups sugar
3 large eggs, room temperature
1/2 cup unsweetened applesauce
1/4 cup canola oil
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chunks
FROSTING:
4 ounces reduced-fat cream cheese
1/4 cup creamy peanut butter
3 tablespoons butter, softened
1 to 1-1/4 cups confectioners' sugar
Chopped salted peanuts, optional

Steps:

  • Preheat oven to 350°. Line 24 muffin cups with paper liners., Beat first five ingredients until well blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually beat into banana mixture. Fold in chocolate chunks., Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, beat cream cheese, peanut butter and butter until smooth. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread over cupcakes. If desired, sprinkle with peanuts. Refrigerate leftovers.

Nutrition Facts : Calories 250 calories, Fat 9g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 165mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.

CHUNKY MONKEY CUPCAKES



Chunky Monkey Cupcakes image

Banana chocolate chip cupcakes with no frosting needed....has its own brown sugar baked topping with cinnamon and walnuts added. Recipe found on the web.

Provided by Marie

Categories     Dessert

Time 42m

Yield 24 cupcakes

Number Of Ingredients 15

1/2 cup butter, softened
1/2 cup packed brown sugar
1/2 cup sugar
3 ripe bananas, mashed
2 eggs
1 teaspoon vanilla
2 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk
1 cup chocolate chips
1/2 cup chopped walnuts
1/2 teaspoon cinnamon
2 tablespoons brown sugar

Steps:

  • Preheat oven to 350 degrees.
  • Beat together butter and both sugars until light and fluffy.
  • Beat in bananas, then eggs, one at a time and beat well after each addition.
  • Add vanilla.
  • Sift together flour, baking powder, soda and salt and add alternately with buttermilk to mixture.
  • Beat just until blended.
  • Stir in chocolate chips.
  • Divide batter evenly among 24 paper lined muffin cups.
  • In a small bowl, combine walnuts, cinnamon and 2 T brown sugar and sprinkle over tops of cupcakes.
  • Bake for 20 to 22 minutes or until tester comes out clean.
  • Let cool in pan for 5 minutes, then remove to a wire rack to cool completely.

Nutrition Facts : Calories 181, Fat 8.1, SaturatedFat 4, Cholesterol 28, Sodium 124.1, Carbohydrate 26.2, Fiber 1.3, Sugar 15.7, Protein 2.6

CAYDEN'S CHUNKY MONKEY CUPCAKES



Cayden's Chunky Monkey Cupcakes image

I had ripe bananas to use up and my 10 yr old grandson, Cayden wanted cupcakes for his birthday. This match made in heaven, was my inspiration for these cupcakes. They turned out so good that he said he wanted them every year for his birthday. They may replace his other favorite, my Pumpkin Streusel cupcakes...or he may just...

Provided by Dee Stillwell

Categories     Cakes

Time 40m

Number Of Ingredients 15

1 box yellow cake mix
1 1/2 c mashed ripe bananas
2/3 c canola oil
1 c water
3 large eggs
1 - 3 1/2 oz box butterscotch instant pudding, divided - use 3/4 box in cake batter, save rest for frosting
1 tsp coconut emulsion or extract
3/4 c coconut, flaked
2/3 c semi-sweet chocolate chips
2/3 c vanilla or white chocolate chips
FROSTING
2 c heavycream
1/2 c powdered sugar
1/4 box butterscotch instant pudding (about 2 tbl)
i used chocolate covered banana chips for garnish

Steps:

  • 1. Preheat oven to 350 degrees. Line cupcake pans and set aside.
  • 2. Mix bananas, eggs, oil, water, extract, cake mix and 3/4 box of pudding mix together and beat for 2 minutes. Stir in coconut and chips. Scoop into cupcake pans 2/3 full. Bake for about 25 minutes or until they test done. Set aside to cool.
  • 3. Chill mixer bowl and wire whip in fridge. Beat whipping cream and powdered sugar until soft peaks form. Add the remaining pudding mix and continue beating until medius peaks form. Pipe a swirl on top of cupcakes. I topped them with chocolate covered banana chips. Enjoy!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #cupcakes     #desserts     #fruit     #oven     #cakes     #dietary     #tropical-fruit     #bananas     #equipment     #number-of-servings

Related Topics