Name: Yummy Vegan Brownie Cupcakes
Prep time: 15 min
Cook time: 15 min
Yield: 24
Ingredients: Whole wheat flour - 2 ¼ cups; Brown sugar - 2 cups; Unsweetened cocoa powder - 1 cup; Baking soda - 2 teaspoons; Salt - 1 teaspoon; Water - 1 ½ cups; Over-ripe banana, mashed - 1; Canola oil - ½ cup; Apple cider vinegar - 4 teaspoons; Chocolate chips, or more to taste - ½ cup; Chunky peanut butter - 1 cup; Margarine, melted - ⅓ cup; Coconut milk - ⅓ cup; Vanilla extract - 1 teaspoon; Confectioners' sugar - 1 cup

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Yummy Vegan Brownie Cupcakes

1. Whole wheat flour - 2 ¼ cups

2. Brown sugar - 2 cups

3. Unsweetened cocoa powder - 1 cup

4. Baking soda - 2 teaspoons

5. Salt - 1 teaspoon

6. Water - 1 ½ cups

7. Over-ripe banana, mashed - 1

8. Canola oil - ½ cup

9. Apple cider vinegar - 4 teaspoons

10. Chocolate chips, or more to taste - ½ cup

11. Chunky peanut butter - 1 cup

12. Margarine, melted - ⅓ cup

13. Coconut milk - ⅓ cup

14. Vanilla extract - 1 teaspoon

15. Confectioners' sugar - 1 cup

How to cook deliciously - Yummy Vegan Brownie Cupcakes

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 24 muffin cups or line with paper liners.

2. Stage

Whisk whole wheat flour, brown sugar, cocoa powder, and salt together in a large bowl.

3. Stage

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. Stage

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. Stage

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. Stage

Top cooled cupcakes with icing.