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!

Recipe Summary

prep:
15 mins
cook:
15 mins
additional:
30 mins
total:
1 hr
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Cupcakes:
Peanut Butter Icing:

Directions

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

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  • 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.

Cook's Note:

You can substitute white sugar for the brown sugar.

You can substitute butter substitute (such as Earth Balance(R)) for the margarine.

You can substitute almond milk for the coconut milk.

Nutrition Facts

297 calories; protein 5g 10% DV; carbohydrates 39.2g 13% DV; fat 15.1g 23% DV; cholesterolmg; sodium 280.2mg 11% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/08/2014
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 cider vinegar so I used red wine and raspberry vinegar. They ended up just fluffy enough and very tasty. Thanks for the recipe! Read More
(5)

Most helpful critical review

Rating: 3 stars
03/06/2015
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 icing! Read More
12 Ratings
  • 5 star values: 7
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
11/08/2014
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 cider vinegar so I used red wine and raspberry vinegar. They ended up just fluffy enough and very tasty. Thanks for the recipe! Read More
(5)
Rating: 5 stars
01/11/2015
First vegan brownies I've ever made. Super easy and super delicious. Read More
(2)
Rating: 5 stars
09/19/2017
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 not-as-guilty treat! The texture of the frosting I found to be very strange...way too sticky with the melted butter and peanut butter. I added more cold margerine and powdered sugar (and used rice milk) to make a more traditional-texture frosting which was delicious. This is definitely a recipe I will be adding to the repertoire! Read More
(2)
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Rating: 4 stars
04/29/2015
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 wasn't in the directions (only the ingredient list). He was unsure what to do so he omitted it. I'm not sure how different they would've turned out with baking soda but they were good anyway. Next time we'll use the baking soda.:) Read More
(1)
Rating: 5 stars
01/31/2018
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!! Read More
Rating: 5 stars
07/10/2017
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. Read More
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Rating: 5 stars
06/30/2020
I prepared this recipe as instructed, however in the instructions they failed to tell you when to add the baking soda which as a season baker you need to add it when you do the flour mixture otherwise the flavor is good, the chocolate is very chocolatey and these are very very very tasty cupcakes Read More
Rating: 3 stars
03/06/2015
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 icing! Read More
Rating: 4 stars
02/26/2018
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 to try baking something vegan since I had not done that before. Would try again but would see if anything could be done so it would be less crumbly. Read More