Yummy Vegan Brownie Cupcakes
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Description
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!
Ingredients
- 2 ¼ cups whole wheat flour
- 2 cups brown sugar
- 1 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 1 ½ cups water
- 1 over-ripe banana, mashed
- ½ cup canola oil
- 4 teaspoons apple cider vinegar
- ½ cup chocolate chips, or more to taste
- 1 cup chunky peanut butter
- ⅓ cup margarine, melted
- ⅓ cup coconut milk
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar
Directions
- 1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 24 muffin cups or line with paper liners.
- 2. Whisk whole wheat flour, brown sugar, cocoa powder, and salt together in a large bowl.
- 3. 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.
- 4. 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.
- 5. 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.
- 6. Top cooled cupcakes with icing.
Nutrition Facts
serving: 24 cupcakes
calories: 296.9 kcal
carbohydrates: 39.2 g
protein: 5 g
saturated fat: 3 g
sodium: 280.2 mg
fiber: 3.6 g
sugar: 26.3 g
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