This is a wonderful recipe that my vegan step-daughter gave me. So delicious and so healthy. My younger kids loved them! Top with chia seeds, black sesame seeds, or chocolate chips! I add whatever I want to the frosting; you could add peanut butter or peanut butter chips!
Original recipe makes 24 cupcakes
Ingredients
Cupcakes:
2 1/4 cups whole wheat flour
2 cups brown sugar
1 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
1 1/2 cups water
1 over-ripe banana, mashed
1/2 cup canola oil
4 teaspoons apple cider vinegar
1/2 cup chocolate chips, or more to taste
Peanut Butter Icing:
1 cup chunky peanut butter
1/3 cup margarine, melted
1/3 cup coconut milk
1 teaspoon vanilla extract
1 cup confectioners’ sugar
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PREP
15 mins
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COOK
15 mins
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READY IN
1 hr
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 24 muffin cups or line with paper liners.
- Whisk whole wheat flour, brown sugar, cocoa powder, and salt together in a large bowl.
- Stir water, banana, canola oil, and apple cider vinegar together in a separate bowl; add to flour mixture and blend until batter is smooth. Stir in chocolate chips. Pour batter into prepared muffin cups.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. Transfer cupcakes to wire wracks to cool completely.
- Beat peanut butter and margarine together in a bowl with an electric mixer; add coconut milk and vanilla. Gradually beat confectioners’ sugar into peanut butter mixture until icing is well-mixed.
- Top cooled cupcakes with icing.
Nutrition
Calories: 297 kcal
Carbohydrates: 39.2 g
Cholesterol: 0 mg
Fat: 15.1 g
Fiber: 3.6 g
Protein: 5 g
Sodium: 280 mg