Tasty Vegan Brownie Cupcakes

Ingredients

• 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
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Step 1

Heat your oven to 350°F (175°C). Prepare your muffin tin by either greasing and flouring the cups or lining them with paper liners. In a big bowl, whisk together the whole wheat flour, brown sugar, cocoa powder, and a pinch of salt. In another bowl, mix the water, mashed banana, canola oil, and apple cider vinegar until well combined. Pour the wet ingredients into the dry ones and stir until you have a smooth batter. Fold in the chocolate chips, then spoon the batter evenly into your muffin cups.

Step 2

Pop them in the oven and bake for about 15 to 20 minutes, or until the tops are golden and spring back when you gently press them. Once done, move the cupcakes to a wire rack and let them cool completely.

Step 3

While they’re cooling, whip up the frosting by beating together the peanut butter and margarine with an electric mixer. Add the coconut milk and vanilla, then slowly mix in the powdered sugar until you get a nice, creamy icing. Once the cupcakes are cool, spread the frosting on top and enjoy!