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Yummy Vegan Brownie Cupcakes

Rated as 4.5 out of 5 Stars
12

"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!"
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Ingredients

1 h servings 297
Original recipe yields 24 servings (24 cupcakes)

Directions

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 24 muffin cups or line with paper liners.
  2. Whisk whole wheat flour, brown sugar, cocoa powder, and salt together in a large bowl.
  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.
  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.
  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.
  6. Top cooled cupcakes with icing.

Footnotes

  • Cook's Note:
  • 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.

Nutrition Facts


Per Serving: 297 calories; 15.1 39.2 5 0 280 Full nutrition

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Reviews

Read all reviews 9
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I'm not vegan but this recipe sounded like a cool one to try. I didn't make the icing because I was too lazy and I didn't have powdered sugar but they were good anyways. I didn't have apple cide...

Most helpful critical review

If I were vegan, or visiting vegan friends, I'd make this again. Overall quite good and very light, but doesn't hold together as well as if an egg were added. Still good enough even without icin...

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I'm not vegan but this recipe sounded like a cool one to try. I didn't make the icing because I was too lazy and I didn't have powdered sugar but they were good anyways. I didn't have apple cide...

First vegan brownies I've ever made. Super easy and super delicious.

These were great...they tasted much more decadent than the ingredients suggest. With the whole wheat flour, they are a nice breakfast muffin (without the frosting.) With the frosting they make a...

These were good! My husband and youngest daughter made these as a surprise for my other daughter and I. They found and used this recipe. However, hubby didn't put in the baking soda because it w...

This was an easy recipe. I forgot to add the chocolate chips to the batter, so I put some on the top of each cupcake. The taste is good, the cupcakes are a bit on the crumbly side. I just had t...

I will start out by stating that I am not vegan. I made these for my daughter's friend who is. She absolutely loved them! I thought that these were very good. I doubled the confectioner's sugar ...

Love the recipe! I left out the chocolate chips. And modified a few things for what I had. Also used coffee instead of water. Very yummy!!

I subbed egg for the banana, so it wasn't vegan. But absolutely love the taste of these cupcakes!! Will make again, maybe with banana this time.

If I were vegan, or visiting vegan friends, I'd make this again. Overall quite good and very light, but doesn't hold together as well as if an egg were added. Still good enough even without icin...