Yummy Vegan Brownie Cupcakes Recipe - Allrecipes.com
Yummy Vegan Brownie Cupcakes Recipe
  • READY IN 1 hr

Yummy Vegan Brownie Cupcakes

Recipe by  

"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 Edit and Save

Original recipe makes 24 cupcakes Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    1 hr

Directions

  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.
Kitchen-Friendly View

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.
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Reviews More Reviews

Jan 10, 2015

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

 
Nov 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!

 

3 Ratings

Mar 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!

 

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Nutrition

  • Calories
  • 297 kcal
  • 15%
  • Carbohydrates
  • 39.2 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 15.1 g
  • 23%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 5 g
  • 10%
  • Sodium
  • 280 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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