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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.
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Servings 12 Cupcakes

Ingredients
  

  • 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

Instructions
 

  • 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.

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