Tasty Vegan Brownie Cupcakes

These rich and fudgy cupcakes are perfect for satisfying your chocolate cravings without any dairy or eggs. Easy to make and delightfully moist, they’re sure to become a favorite treat for vegans and non-vegans alike.

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TIME30 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

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

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by heating 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.

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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.

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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!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Use ripe bananas or applesauce as a natural binder and sweetener.
- Avoid overmixing the batter to keep the cupcakes light and tender.
- Check for doneness by inserting a toothpick; it should come out with a few moist crumbs.

Why you’ll love it

These treats are rich and fudgy without any dairy or eggs. They offer a perfect balance of sweetness and texture, making them a guilt-free indulgence. Plus, they’re great for anyone following a plant-based diet.

Serving ideas

Enjoy these cupcakes warm with a scoop of dairy-free ice cream or a drizzle of vegan chocolate sauce. They also pair well with a cup of coffee or herbal tea for a cozy treat.

Storage & leftovers

Store the cupcakes in an airtight container at room temperature for up to three days. For longer freshness, keep them in the fridge for up to a week or freeze for up to three months. Thaw before serving.