Yummy Vegan Brownie Cupcakes

Name: Yummy Vegan Brownie Cupcakes
Prep time: 15 min
Cook time: 15 min
Total time: 60 min
Ingredients: 2.25 cups whole wheat flour; 2 cups brown sugar; 1 cup unsweetened cocoa powder; 2 teaspoons baking soda; 1 teaspoon salt; 1.5 cups water; 1 over-ripe banana, mashed; 0.5 cup canola oil; 4 teaspoons apple cider vinegar; 0.5 cup chocolate chips, or more to taste; 1 cup chunky peanut butter; 0.33333334326744 cup margarine, melted; 0.33333334326744 cup coconut milk; 1 teaspoon vanilla extract; 1 cup confectioners' sugar

4.4

(14)

12 Reviews

7 Photos

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!

Submitted by Roxieheart

Published on March 5, 2020

7

Prep Time:

15 mins

Cook Time:

15 mins

Additional Time:

30 mins

Total Time:

1 hr

Servings:

24

Yield:

24 cupcakes

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Ingredients

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Original recipe (1X) yields 24 servings

Cupcakes:

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

Peanut Butter Icing:

1 cup chunky peanut butter
⅓ cup margarine, melted
⅓ cup coconut milk
1 teaspoon vanilla extract
1 cup confectioners' sugar

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.

Cook's Note:

You can substitute white sugar for the brown sugar.

You can substitute butter substitute (such as Earth Balance(R)) for the margarine.

You can substitute almond milk for the coconut milk.

40 home cooks made it!

Nutrition Facts (per serving)

297	Calories
15g	Fat
39g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 24
Calories 297
% Daily Value *
Total Fat 15g	19%
Saturated Fat 3g	15%
Sodium 280mg	12%
Total Carbohydrate 39g	14%
Dietary Fiber 4g	13%
Total Sugars 26g
Protein 5g	10%
Vitamin C 1mg	1%
Calcium 27mg	2%
Iron 1mg	8%
Potassium 164mg	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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