Chocolate Chunky Monkey Cupcakes

Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 35 mins
Yields
18-24 cupcakes
Directions
- Adjust oven rack for the lowest possible position. Preheat oven to 375°F.
- In a large bowl, mix together butter and sugar until it reaches a creamy consistency.
- Mix in egg and mashed bananas.
- In a separate bowl, combine flour, salt, baking soda, and cinnamon.
- Combine wet and dry ingredients together and gently fold in chocolate chips and walnuts.
- Pour batter into a greased cupcake tin or one lined with baking cups. Top with more chocolate chips or nuts. Bake for 50 minutes.
- Halfway through baking, cover cupcakes with aluminum foil.
- After 50 minutes, test with a toothpick to ensure it is fully cooked.
- After the cupcakes are cooled, apply icing.
- Melt chocolate chips in a microwave in 15-30 seconds increments to ensure nothing burns.
- Pour melted chocolate over icing, and top with more walnuts then enjoy!
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