YUMMY VEGAN BROWNIE CUPCAKES
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!
Provided by Roxieheart
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h
Yield 24
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 296.9 calories, Carbohydrate 39.2 g, Fat 15.1 g, Fiber 3.6 g, Protein 5 g, SaturatedFat 3 g, Sodium 280.2 mg, Sugar 26.3 g
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