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!

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 297 Calories

Ingredients

• 1 teaspoon vanilla extract
• 1 ½ cups water
• 1 teaspoon salt
• 2 teaspoons baking soda
• 1 cup unsweetened cocoa powder
• 1 cup confectioners' sugar
• 2 cups brown sugar
• ⅓ cup margarine, melted
• ½ cup canola oil
• 2 ¼ cups whole wheat flour
• 1 cup chunky peanut butter
• ⅓ cup coconut milk
• 4 teaspoons apple cider vinegar
• ½ cup chocolate chips, or more to taste
• 1 over-ripe banana, mashed

Recipe Instructions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 24 muffin cups or line with paper liners.

Step 2

Whisk whole wheat flour, brown sugar, cocoa powder, and salt together in a large bowl.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Top cooled cupcakes with icing.