Best 5 Monkey Cupcakes Recipes

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Indulge in the playful charm and delectable taste of Monkey Cupcakes, a delightful treat that's sure to bring a smile to your face. These whimsical cupcakes are topped with irresistible chocolate ganache and adorned with playful monkey faces, making them perfect for birthdays, baby showers, or any occasion that calls for a touch of whimsy. With variations including gluten-free, vegan, and even a funfetti batter option, this article offers a recipe for every taste and dietary preference. Get ready to embark on a delightful baking adventure and create these adorable Monkey Cupcakes that are sure to be a hit with both kids and adults alike.

Here are our top 5 tried and tested recipes!

CHUNKY MONKEY CUPCAKES



Chunky Monkey Cupcakes image

Banana, walnut, and chocolate are always an amazing combination of ingredients, no matter what the delivery system, but it really doesn't get any better than in this ganache-frosted cupcake. A close second would be a chocolate-dipped frozen banana, rolled in walnuts, which is also a great treat, although much more awkward to eat in public. Feel free to omit the frosting and just enjoy these as muffins.

Provided by Chef John

Categories     Desserts     Fruit Dessert Recipes     Banana Dessert Recipes

Time 1h

Yield 12

Number Of Ingredients 16

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon kosher salt
3 ripe bananas
2 tablespoons milk
¼ teaspoon vanilla extract
½ cup butter, softened
1 cup white sugar
2 large eggs
1 cup chopped walnuts
1 cup dark chocolate chunks
1 cup very hot, but not boiling cream
1 cup dark chocolate chips
12 dried banana chips
For Garnish:

Steps:

  • Preheat oven to 350 degrees F (175 degrees C) and line a 12-cup muffin tin with liners.
  • Whisk flour, baking powder, baking soda, and salt together in a bowl.
  • Mash bananas with milk and vanilla extract until smooth.
  • Mix butter and sugar together with a spatula until creamy. Whisk in eggs, 1 at a time, then whisk in the banana mixture. Add walnuts, chocolate, and the flour mixture. Mix batter with a spatula until no dry spots remain.
  • Fill muffin cups to the top with batter, then distribute excess batter as needed. Tap pan against the counter to expel any air bubbles.
  • Bake in the preheated oven until tops are lightly browned, about 25 minutes. Let cupcakes cool to room temperature, at least 20 minutes.
  • Pour hot cream over chocolate chips in a bowl. Let sit for a few minutes, then whisk, increasing speed gradually, until color is uniform. Spread ganache over the cooled cupcakes and garnish with banana chips. Refrigerate to firm up the frosting, if desired.

Nutrition Facts : Calories 529.8 calories, Carbohydrate 61.7 g, Cholesterol 78.7 mg, Fat 31.4 g, Fiber 3.2 g, Protein 7 g, SaturatedFat 15.8 g, Sodium 386.7 mg, Sugar 30 g

CHUNKY MONKEY CUPCAKES



Chunky Monkey Cupcakes image

Peanut butter is a favorite of ours, and it brings a fun element to these cupcakes. They're good with or without garnishes. -Holly Jones, Kennesaw, Georgia

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 16

2 cups mashed ripe bananas (about 5 medium)
1-1/2 cups sugar
3 large eggs, room temperature
1/2 cup unsweetened applesauce
1/4 cup canola oil
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chunks
FROSTING:
4 ounces reduced-fat cream cheese
1/4 cup creamy peanut butter
3 tablespoons butter, softened
1 to 1-1/4 cups confectioners' sugar
Chopped salted peanuts, optional

Steps:

  • Preheat oven to 350°. Line 24 muffin cups with paper liners., Beat first five ingredients until well blended. In another bowl, whisk together flour, baking soda, baking powder and salt; gradually beat into banana mixture. Fold in chocolate chunks., Fill prepared cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 20-25 minutes. Cool in pans 10 minutes before removing to wire racks to cool completely., For frosting, beat cream cheese, peanut butter and butter until smooth. Gradually beat in enough confectioners' sugar to reach desired consistency. Spread over cupcakes. If desired, sprinkle with peanuts. Refrigerate leftovers.

Nutrition Facts : Calories 250 calories, Fat 9g fat (4g saturated fat), Cholesterol 30mg cholesterol, Sodium 165mg sodium, Carbohydrate 40g carbohydrate (25g sugars, Fiber 2g fiber), Protein 4g protein.

MONKEY CUPCAKES



Monkey Cupcakes image

Chocolate wafers, frosting, and rolled fondant are all you need to make this cute creature's features.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cupcake Recipes

Number Of Ingredients 9

Cupcakes (any flavor)
Chocolate candy wafers, such as Necco
Chocolate Frosting for Cupcake Decorating
12 ounces fondant, tinted with yellow gel-paste food coloring
2-inch round cutter
7/8-inch round cutter
3-inch flower-shaped cutter
Pastry bag
Small plain round pastry tip

Steps:

  • For ears, make 2 small horizontal slits with a paring knife in opposite sides of 1 cupcake, just above paper liner, and then partially insert a wafer into each slit. Frost cupcake and wafers. Repeat, reserving remaining frosting.
  • Roll fondant to a 1/8-inch thickness. For each cupcake, cut out 1 round at 2 inches and 2 rounds at 7/8 inch; cut a straight edge on each 7/8-inch round. Using flower-shaped cutter, cut out 1 flower from fondant; cut off 2 petals, creating straight edges. For eyes, press the 2 petal pieces at top of each cupcake. For mouth, overlap bottom of eyes with 2-inch round. Place the 7/8-inch rounds on ears, straight sides in. Pipe pupils, nose, and mouth with reserved frosting, above.

MONKEY CUPCAKES



Monkey Cupcakes image

Kids' eyes will light up when they see these cute jungle goodies. The cupcakes never fail to make my grandkids smile, and they're always a huge hit at bake sales. -Sandra Seaman, Greensburg, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 6

1 package chocolate cake mix (regular size)
1 can (16 ounces) chocolate frosting
24 vanilla wafers
Black and red decorating gel
48 pastel blue and/or green milk chocolate M&M's
12 Nutter Butter cookies

Steps:

  • Prepare batter and bake according to package directions for cupcakes; cool completely., Set aside 1/4 cup frosting. Frost cupcakes with remaining frosting. With a serrated knife, cut off and discard a fourth of each vanilla wafer. Place a wafer on each cupcake, with the rounded edge of wafer near edge of cupcake, for face. Add dots of black gel for nostrils. With red gel, pipe on mouths., Place M&M's above wafers for eyes; add dots of black gel for pupils. Using reserved frosting and a #16 star tip, pipe hair. Carefully separate cookies; cut each in half. Position one on each side of cupcakes for ears.

Nutrition Facts : Calories 265 calories, Fat 12g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 247mg sodium, Carbohydrate 36g carbohydrate (24g sugars, Fiber 1g fiber), Protein 3g protein.

CAYDEN'S CHUNKY MONKEY CUPCAKES



Cayden's Chunky Monkey Cupcakes image

I had ripe bananas to use up and my 10 yr old grandson, Cayden wanted cupcakes for his birthday. This match made in heaven, was my inspiration for these cupcakes. They turned out so good that he said he wanted them every year for his birthday. They may replace his other favorite, my Pumpkin Streusel cupcakes...or he may just...

Provided by Dee Stillwell

Categories     Cakes

Time 40m

Number Of Ingredients 15

1 box yellow cake mix
1 1/2 c mashed ripe bananas
2/3 c canola oil
1 c water
3 large eggs
1 - 3 1/2 oz box butterscotch instant pudding, divided - use 3/4 box in cake batter, save rest for frosting
1 tsp coconut emulsion or extract
3/4 c coconut, flaked
2/3 c semi-sweet chocolate chips
2/3 c vanilla or white chocolate chips
FROSTING
2 c heavycream
1/2 c powdered sugar
1/4 box butterscotch instant pudding (about 2 tbl)
i used chocolate covered banana chips for garnish

Steps:

  • 1. Preheat oven to 350 degrees. Line cupcake pans and set aside.
  • 2. Mix bananas, eggs, oil, water, extract, cake mix and 3/4 box of pudding mix together and beat for 2 minutes. Stir in coconut and chips. Scoop into cupcake pans 2/3 full. Bake for about 25 minutes or until they test done. Set aside to cool.
  • 3. Chill mixer bowl and wire whip in fridge. Beat whipping cream and powdered sugar until soft peaks form. Add the remaining pudding mix and continue beating until medius peaks form. Pipe a swirl on top of cupcakes. I topped them with chocolate covered banana chips. Enjoy!

Tips:

  • Use a muffin pan with 24 cups to make mini monkey cupcakes.
  • For a fun and festive presentation, decorate the cupcakes with banana slices, chocolate chips, or sprinkles.
  • To make the cupcakes ahead of time, bake them and let them cool completely. Then, store them in an airtight container at room temperature for up to 3 days.
  • To freeze the cupcakes, bake them and let them cool completely. Then, place them in a single layer in an airtight container and freeze for up to 2 months.
  • When you're ready to serve the cupcakes, thaw them overnight in the refrigerator or at room temperature for several hours.

Conclusion:

These monkey cupcakes are a delicious and fun treat that are perfect for any occasion. With their moist and fluffy banana cake, creamy peanut butter frosting, and adorable banana "ears," they're sure to be a hit with kids and adults alike. So next time you're looking for a sweet and easy treat, give these monkey cupcakes a try!

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