Cupcakes and Muffins - no egg no milk no butter Recipes

Vegan Chocolate Banana Cupcakes

Eggless Dairy Free Chocolate Banana Cupcakes

Servings 12 cupcakes


  • 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


  • 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.