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Chunky Monkey Cupcakes Recipe: A Decadent Favorite

Chunky Monkey Cupcakes

Moist banana cupcakes filled with semisweet chocolate and chopped walnuts, topped with creamy chocolate buttercream and optional crunchy decorations.
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Prep Time 25 minutes
Cook Time 22 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cupcakes
  • 1 1/2 cups (190 g) All-purpose flour
  • 1 teaspoon Baking soda
  • 1/2 teaspoon Baking powder
  • 1/2 teaspoon Fine salt
  • 1/2 cup (113 g) Unsalted butter, softened
  • 3/4 cup (150 g) Granulated sugar
  • 2 eggs Large eggs, room temperature
  • 1 teaspoon Vanilla extract
  • 1 cup (about 225–250 g) Mashed very ripe banana
  • 1/2 cup (120 g) Sour cream or plain yogurt
  • 3/4 cup (about 130 g) Semisweet chocolate chips or coarsely chopped chocolate
  • 1/2 cup (55–60 g) Chopped walnuts
Chocolate Buttercream
  • 1/2 cup (113 g) Unsalted butter, softened
  • 2 cups (225–240 g) Confectioners’ sugar, sifted
  • 1/3 cup (28–30 g) Unsweetened cocoa powder
  • 1 teaspoon Vanilla extract
  • 2–3 tablespoons Milk or heavy cream
  • 1 pinch Salt
Optional Decoration
  • As needed Extra chopped walnuts
  • As needed Mini chocolate chips or chocolate shavings
  • As needed Banana chips

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line a 12-cup muffin pan with paper liners.
  2. Whisk the flour, baking soda, baking powder, and fine salt together in a medium bowl.
  3. Beat the softened butter and granulated sugar for 2–3 minutes, until light and fluffy.
  4. Beat in the eggs one at a time, mixing after each addition, then blend in the vanilla extract.
  5. Stir in the mashed banana and sour cream. The mixture may look slightly curdled, which is normal.
  6. Add the dry ingredients and mix just until no visible streaks of flour remain. Fold in the chocolate and walnuts without overmixing.
  7. Divide the batter among the liners, filling each about two-thirds to three-quarters full.
  8. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out with a few moist crumbs.
  9. Cool the cupcakes in the pan for 5 minutes, then transfer them to a rack and cool completely.
  10. For the frosting, beat the butter until smooth. Gradually add the confectioners’ sugar and cocoa, then add the vanilla, salt, and enough milk or cream to make a spreadable frosting. Beat for 2–3 minutes until fluffy.
  11. Pipe or spread the chocolate buttercream over the cooled cupcakes and finish with walnuts, chocolate pieces, or banana chips.

Notes

Use heavily speckled or nearly black bananas for the strongest flavor. For extra nutty flavor, toast the walnuts at 350°F (175°C) for about 6–8 minutes and cool them before using. Do not frost warm cupcakes, or the buttercream may soften and slide.