Chunky Monkey Ice Cream is a family favorite! The bananas, chocolate and walnuts go together so well. Since we love the ice cream and the flavor combination I decided to make a cupcake version. I started with a banana cupcake and added in some chocolate chips and crushed walnuts. To top it off I made a chocolate butter-cream frosting and sprinkled on a dash of walnuts to make it look pretty. So the next time you’re out of Chunky Monkey ice cream, whip up a batch of these. A delicious way to have that Chunky Monkey flavor any time you want!
Ingredients are as follows:
1 tsp. lemon juice, or white vinegar
1/4 C milk
1 C smashed bananas, about three bananas
3/4 c sugar
3/4 C applesauce
2 tsp. vanilla
2 C flour
2 tsp. baking soda
1/2 C chopped walnuts
1 C chocolate chips
2 1/4 C powdered sugar
1/4 C unsweetened cocoa powder
8 Tbsp. butter, room temperature
1 tsp. vanilla
5 Tbsp. milk
Preheat oven to 325 degrees; line cupcake pan with paper liners. This recipe made 16 medium or 12 large cupcakes.
In a small bowl combine the milk and lemon juice; set aside.
Cream the bananas and sugar together.
Mix in the eggs until incorporated; stir in the applesauce and vanilla.
Slowly stir in the flour, baking soda, and milk.
Fold in the walnuts and chocolate chips.
Pour batter into the pan.
Bake for 25-30 minutes; until a toothpick comes out clean.
Remove from pan and allow to cool on a wire rack. While they’re cooling cream together the powdered sugar, cocoa powder and butter.
Mix in the vanilla; gradually add the milk until it becomes creamy & fluffy.
Frost the cupcake, sprinkle on some walnuts and enjoy!