Cupcakes and Muffins (no egg no milk no butter)

Vegan Brownie Cupcakes

Eggless, Dairy-Free Brownie Cupcakes

These SIMPLE VEGAN BROWNIE CUPCAKES are super moist and easy to make.
These eggless, dairy free Brownie Cupcakes are perfect for sharing with friends and family.
Servings 12 Cupcakes


  • 1/2 cup (50 g) Cocoa Powder
  • 3/4 cup (180 ml) Hot Water
  • 1 cup (200 g) Brown Sugar
  • 1 ripe or overripe banana (100g). Can be replaced by apple sauce (1/2 cup, 120 ml).
  • 1/2 cup (115 g) Melted Coconut Oil
  • 1 tsp (5 ml) Vanilla Extract
  • 1 ½ cup (210 g) All-Purpose Flour
  • 1/2 tsp (2.5g) Baking Soda
  • 1/2 tsp (3 g) Salt


  • Preheat oven to 350oF (180oC).
    Line a standard 12 cups muffin pan with cupcake liners. Set aside.
  • To a bowl, add cocoa powder and hot water. Mix well.
  • Then add sugar and whisk until sugar is completely dissolved.
  • With a fork, mash a ripe or an overripe banana well. Then add to the cocoa, sugar mix. Whisk until well combined.
  • Add coconut oil and vanilla extract to the bowl and mix well.
  • Sift in flour, baking soda and salt.
  • Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
  • Spoon batter into cupcake liner until 2/3 full.
  • Bake in preheated oven to 350oF (180oC), rack middle position, 17-18 minutes, or until toothpick inserted in the middle of cake comes out clean.
    For a fudge consistency, bake for 15-16 minutes.
  • Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.