New this month
Get the Allrecipes magazine just $7.99
Yummy Vegan Brownie Cupcakes

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!"
Added to shopping list. Go to shopping list.


1 h servings 297 cals
Serving size has been adjusted!
Original recipe yields 24 servings (24 cupcakes)


  • Calories:
  • 297 kcal
  • 15%
  • Fat:
  • 15.1 g
  • 23%
  • Carbs:
  • 39.2g
  • 13%
  • Protein:
  • 5 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 280 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.


  • 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.

Similar: RecipesVideosCategoriesArticles

Similar: {{title}} recipes videos categories articles


Read all reviews 5
Most helpful
Most positive
Least positive

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 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...

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...