Vegan Chocolate Banana Cupcakes
One of the easiest recipes to make. Also try my Cupcakes & Muffins recipes. For more recipes, try my Vegan Air Fryer Vanilla Cupcakes or Vegan Red Velvet Cupcakes.
Eggless Dairy Free Chocolate Banana Cupcakes
Ingredients
- 1/2 cup (50 g) Cocoa Powder
- 3/4 cup (180 ml) Hot water
- 1 cup (200 g) Superfine Granulated Sugar
- 1 ripe or overripe banana (100 g)
- 1/2 cup (120 ml) Vegetable Oil
- 1 ½ cup (210 g) All-Purpose Flour
- 1/2 tsp (2.5 g) Baking Soda
- 1/8 tsp (a pinch) Salt
- 3 tbsp (30 g) Chocolate Chips
- 1 tbsp (10 g) Chocolate Chips for toppings
Instructions
- Preheat oven to 350oF (180oC).
- Line a standard 12 cups cupcake pan with paper 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 oil 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).
- Fold in the chocolate chips.
- Spoon batter into cupcake liner until 2/3 full.
- Top with some more chocolate chips.
- Bake in preheated oven to 350oF (180oC), rack middle position, 18-20 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.
