yummy vegan brownie cupcakes

Ingredients

• Servings: 24
• cupcakes:
• 2 1/4 cups whole wheat flour
• 2 cups brown sugar
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1 1/2 cups water
• 1 over-ripe banana, mashed
• 1/2 cup canola oil
• 4 teaspoons apple vinegar
• 1/2 cup chocolate chips, or more to taste
• peanut butter icing:
• 1 cup chunky peanut butter
• 1/3 cup margarine, melted
• 1/3 cup coconut milk
• 1 teaspoon vanilla extract
• 1 cup confectioners' sugar

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 1 hr


• preheat oven to 350 degrees f (175 degrees c). grease and flour 24 muffin cups or line with paper liners.
• whisk whole wheat flour, brown sugar, cocoa powder, and salt together in a large bowl.
• stir water, banana, canola oil, and apple 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.