Tasty Recipes Yummy Vegan Brownie Cupcakes

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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!"

Ingredients :

• Cupcakes:
• 2 1/4 cups whole wheat flour
• 2 cups brown sugar
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 cups water
• 1 over-ripe banana, mashed
• 1/2 cup canola oil
• 4 teaspoons apple cider vinegar
• 1/2 cup chocolate chips, or more to taste
• Peanut Butter Icing:
• 1 cup chunky peanut butter
• 1/3 cup margarine, melted
• 1/3 cup coconut milk
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Instructions :

Prep : 15M	Cook : 24M	Ready in : 1H

• 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.

Notes :

• You can substitute white sugar for the brown sugar.
• You can substitute butter substitute (such as Earth Balance®) for the margarine.
• You can substitute almond milk for the coconut milk.

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