Vegan Chocolate Banana Cupcakes with Peanut Butter Frosting Recipe

The best Choco Banana Cupcakes with Peanut Butter Frosting Recipe

Course Dessert

Cuisine American

Keyword almond extract, almond milk, baking soda, Banana, brown sugar, sea salt, vanilla extract, vegan mini-chocolate chips, whole wheat

Prep Time 15

Cook Time 20

Frost 12

Total Time 12 35

Servings Cupcakes

Calories 191kcal

Cost $

Preheat oven to 350 degrees, spray a mini-cupcake tin with cooking spray or line with liners and set aside.
Combine banana and soy milk together using a blender or food processor. (I used my vitamix)
Sift together flour, baking soda, baking powder, salt and sugar into a large bowl.
In a different bowl, mix together oil, soy milk/banana mixture, vanilla extract and almond extract.
Combine wet and dry ingredients and stir in mini chocolate chips. Don’t over mix!
Pour batter 2/3 full into cupcake tin.
Bake for 20 minutes or until a toothpick inserted comes out clean.
Cool on wire racks and top with peanut butter frosting.

Using a hand-held mixer
combine all ingredients (natural creamy peanut butter, powdered sugar) until fluffy
adding soy milk or almond milk slowly until desired consistency. (I started with 4 tablespoons and added extra as needed)
Taste and add extra powdered sugar if needed
I added the peanut butter frosting in the freezer by using a plastic sandwich bag one day before (or at least 4 hours). Just fill, seal, cut the corner off one of the ends and frost away!
Store in an air-tight container to maintain freshness!
Add the frosting to the choco banana cupcakes, top with a few mini-chips for fun and enjoy :)