THE RECIPE JOURNAL · Dessert
Irresistible Vegan Brownie Cupcakes
These rich and fudgy treats are perfect for satisfying your chocolate cravings without any dairy or eggs. They’re easy to make, delightfully moist, and sure to please both vegans and non-vegans alike.
FROM THE KITCHEN • Irresistible Vegan Brownie Cupcakes
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by heating your oven to 350°F (175°C). Prepare a 24-cup muffin tin by either greasing and lightly flouring each cup or lining them with paper liners. In a large bowl, whisk together the whole wheat flour, brown sugar, cocoa powder, and salt until well combined. In another bowl, mix the water, mashed banana, canola oil, and apple cider vinegar. Pour this wet mix into the dry ingredients and stir until you have a smooth batter. Fold in the chocolate chips, then scoop the batter evenly into your prepared muffin cups.
02
Step 2
Pop the tray into the oven and bake for about 15 to 20 minutes. You’ll know they’re ready when the tops look set and spring back when you gently press them. Once baked, transfer the cupcakes to a wire rack to cool completely.
03
Step 3
While the cupcakes cool, whip up the frosting by beating together peanut butter and margarine with an electric mixer until creamy. Add the coconut milk and vanilla, then gradually mix in the powdered sugar until the icing is smooth and spreadable. When the cupcakes have cooled, spread the frosting on top and enjoy!
Why you’ll love it
These brownies are rich and fudgy without any animal products. They use simple ingredients that create a deep chocolate flavor. Plus, they’re perfect for anyone looking for a delicious vegan treat.
How to serve
Serve warm with a scoop of vegan vanilla ice cream or a drizzle of coconut cream. They also pair well with fresh berries or a dusting of powdered sugar for an extra special touch.
Storage & leftovers
Store in an airtight container at room temperature for up to three days. For longer storage, keep them in the fridge for about a week or freeze for up to two months. Thaw before serving for best texture.
