Banana Chocolate Cupcakes

Cupcakes that are vegan, refined sugar free, dairy free, gluten free, wheat free & delicious?*

Yes! This cupcake recipe is made up of my absolute favourite flavours and won’t say clean eating to your face. Purrrrfect for a rainy day and wholesome enough to have without the frosting for breakfast.

Makes 24 cupcakes
Spoon Rating: 🥄🥄🥄🥄 (medium – high energy)
Standing Up For: up to 1 hour
Total Cooking Time: 25 minutes

What do I need?

  • 125g coconut oil
  • 250g coconut sugar
  • 6 bananas
  • 1 teaspoon of high quality vanilla extract
  • 250g buckwheat flour
  • 2 teaspoons of baking powder
  • 140g of high quality dark chocolate, chopped into chunky chunks {we use Ombar}
  • & a large pinch of Himilayan pink salt

What should I do?

  1. Preheat your oven to 160℃ and line two cupcake trays with cases (or grease muffin tins).
  2. In a blender: mix your sugar, coconut oil, bananas, salt and vanilla extract at a high speed, until completely smooth.
  3. Empty into a large mixing bowl.
  4. Add in sifted flour and baking powder, mixing until even. You should be able to see little air bubbles appearing.
  5. Stir in your chopped chocolate.
  6. Get yourself 2 spoons to put the mixture into your cases. Filling to 2/3 will allow space for a rise.
  7. Bake for around 25 minutes. Pricking the centre with a fork and ensuring it comes out clean, to make sure they’re cooked.
  8. Place on a wire rack to cool.
  9. Eat at least one whilst they’re still warm!
  10. Store in an airtight container at room temperature, or in the fridge if your dressing them up.

Dress it up!

Once the cupcakes are cooled, you can top the cupcakes with this gorgeous chocolate cream and chopped walnuts.

What do I need for this topping?

  • 140g of high quality dark chocolate
  • 225g coconut oil
  • 1 tablespoon of plantbased milk of your choice
  • 1 teaspoon of high quality vanilla extract
  • 250g powdered coconut sugar {brought or blended at a high speed}
  • Chopped walnuts

How do I finish?

  1. Carefully and slowly melt chocolate in a bain-marie {bowl on top of a simmering pan of water} on the hob.
  2. Add coconut oil, milk, coconut sugar and vanilla extract to a blender and blend at a high speed until smooth.
  3. Add in melted chocolate and blend again until smooth.
  4. See how the consistancy is to ice your buns, if your chocolate cream is too runny – pop the mixture in the fridge for a few minutes.
  5. Ice cupcakes for that rich flavour and add chopped walnuts to bring the bite!

Show us your cupcake creations by tagging us on Instagram or Twitter, sharing with us on Pinterest, posting to our Facebook page or commenting on this page below!

*our recipes will always be vegan, refined sugar free and contain no chemical non-foods. Because we care about others and ourselves!
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