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Best Cooking Tips
- Use ripe bananas or applesauce to keep the cupcakes moist and add natural sweetness.
- Don’t overmix the batter; stir just until combined to ensure a tender texture.
- Check for doneness by inserting a toothpick in the center—it should come out with a few moist crumbs, not wet batter.
Ingredients 0/15
Reasons You'll Love It
Step 1
Warm your oven to 350°F (175°C) and get your muffin tin ready by either greasing and flouring the cups or lining them with paper liners. In a big bowl, mix together the whole wheat flour, brown sugar, cocoa powder, and salt. In another bowl, combine the water, mashed banana, canola oil, and apple cider vinegar. Pour the wet ingredients into the dry ones and stir until the batter is nice and smooth. Fold in the chocolate chips, then scoop the batter into your prepared muffin cups.
Step 2
Pop them in the oven and bake for about 15 to 20 minutes, or until the tops look set and bounce back when you gently press them. Once they’re done, let the cupcakes cool completely on a wire rack.
Step 3
While they’re cooling, whip up the frosting by beating together the peanut butter and margarine until creamy. Add the coconut milk and vanilla, then gradually mix in the powdered sugar until the frosting is smooth and spreadable. Once the cupcakes are cool, spread the frosting on top and enjoy!
