Chocolate Chunky Monkey Cupcakes

Ingredients:

• Bananas, mashed 3
• Vanilla Icing as needed
• Ginger Evans All-Purpose Flour 2 cups
• Good Nature Large Eggs, room temperature 1
• Ginger Evans Brown Sugar, packed 3/4 cup
• Ginger Evans Semi-Sweet Chocolate Chips 2/3 cup
• Nutsome Chopped Walnuts 1/2 cup
• Coburn Farms Butter, softened 8 tbsp
• Ginger Evans Baking Soda 1 tsp
• Marcum Ground Cinnamon 2 tsp
• Marcum Salt 1/2 tsp

Directions:

1. Adjust oven rack for the lowest possible position. Preheat oven to 375°F.
2. In a large bowl, mix together butter and sugar until it reaches a creamy consistency.
3. Mix in egg and mashed bananas.
4. In a separate bowl, combine flour, salt, baking soda, and cinnamon.
5. Combine wet and dry ingredients together and gently fold in chocolate chips and walnuts.
6. Pour batter into a greased cupcake tin or one lined with baking cups. Top with more chocolate chips or nuts. Bake for 50 minutes.
7. Halfway through baking, cover cupcakes with aluminum foil.
8. After 50 minutes, test with a toothpick to ensure it is fully cooked.
9. After the cupcakes are cooled, apply icing.
10. Melt chocolate chips in a microwave in 15-30 seconds increments to ensure nothing burns.
11. Pour melted chocolate over icing, and top with more walnuts then enjoy!