Chunky Monkey Cupcakes
photo by Julie Bs Hive
- Ready In:
- 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
- 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.
Questions & Replies
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Made this for my 5 yr olds Kindergarten class..they were a HIT! Left out the nuts because of an allergy in the class....Next time I will definitely use them...and I will try mixing the topping with a little butter to give it a little more CRUNCH. Lastly....maybe 1/4 cup more brown sugar...or even a hint of molasses may heighten the flavor just a bit...but a good, moist cupcake even without any changes!
Made these without the cinnamon topping and added a peanut butter frosting. At first I was really disappointed in these. They didn't rise for me at all, stayed almost flat and dense. I baked them for 25 minutes and they still seemed gooey that night. However in the morning that had gone away and they tasted wonderful! I kept one for myself and sent the rest to work with bf before I tasted them again. The guys went nuts over them and he nearly got mauled by people asking what was in them/how to make them and if I planned on making them again lol. If i could just get them to puff up a bit I'd be very happy! I'll have to play around with them a touch. Thanks for sharing Marie!
I cannot tell you how many times I have made these. I used to make them at my old job and had co-workers wanting me to make a batch just for them. And recently I made them at my new job, and they are a hit their too. A few changes, I did mix the topping ingredients into the batter, faster that way. And the recent ones I made I didn't add walnuts (nut allergies), and I made a batch milk-free. I used rice milk, omitted the baking soda, doubled the baking powder, and omitted the chocolate chips. A total hit the milk-free ones 2 kids ate 9 muffins total.
Just made this today & I found them to be very good. Has just the right amount of banana flavor without being overpowering. Only changes would be purely personal preference. I made 1 1/2 times the topping & the grandkids weren't fond of the semi-sweet chocolate chips. Next time I'll try milk chocolate chips for them. I'm very impressed with this recipe & it's a true keeper.