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Yummy Vegan Brownie Cupcakes
Yummy Vegan Brownie Cupcakes
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
60 minutes
Surprise: Vegan brownie cupcakes with peanut butter icing - kid-approved indulgence!
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 cup confectioners' sugar
Instructions:
  • Preheat your oven to 350 degrees F (175 degrees C) and prepare your muffin tin by greasing and flouring the cups or lining them with paper liners.
  • Combine whole wheat flour, brown sugar, cocoa powder, and salt in a large bowl, and whisk until well blended.
  • In a separate bowl, combine water, banana, canola oil, and apple cider vinegar. Mix into the flour mixture until the batter is smooth. Gently fold in chocolate chips and pour the batter into the muffin cups.
  • Bake in the preheated oven for 15 to 20 minutes or until golden in color and the tops bounce back when touched. Move cupcakes to wire racks to cool completely.
  • Combine peanut butter and margarine in a bowl, then mix with an electric mixer. Add coconut milk and vanilla. Slowly mix in confectioners' sugar until icing is smooth.
  • Frost the cooled cupcakes.

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