Ingredients
24
24 servings
- •2 ¼ cups whole wheat flour
- •2 cups brown sugar
- •1 cup unsweetened cocoa powder
- •2 teaspoons baking soda
- •1 teaspoon salt
- •1 ½ cups water
- •1 over-ripe banana, mashed
- •½ cup canola oil
- •4 teaspoons apple cider vinegar
- •½ cup chocolate chips, or more to taste
- •1 cup chunky peanut butter
- •⅓ cup margarine, melted
- •⅓ cup coconut milk
- •1 teaspoon vanilla extract
- •1 cup confectioners' sugar
Instructions
- 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 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.
- 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.
Nutritional Facts
Per 24 servings
- Calories: 297
- Carbohydrate: 39g
- Fat: 15g
- Fiber: 4g
- Protein: 5g
- Sugar: 26g
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