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

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.