Vegan Chocolate Banana Cupcakes
These vegan chocolate banana cupcakes are rich, fudgy, and deeply chocolatey, thanks to a generous amount of cocoa powder and chocolate chips baked throughout. A ripe banana gets mashed into the batter for natural sweetness and moisture, adding a subtle fruity depth that pairs beautifully with the chocolate. No eggs, no dairy. A wonderful way to use up spotty bananas and turn them into something truly delicious. Also try my Banana Chocolate Cupcakes, Brownie Cupcakes, or Vegan Chocolate 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.
