Banana Chocolate Cupcakes
It’s been too long since I made my last cupcakes, so I decided that the time has come for some soft and fluffy delights.
I must say, I’m a huge cupcake fan, but when it comes to frosting I sometimes really struggle with most recipes. That’s because mostly cupcakes are frosted with buttercream! I gotta admit that I really don’t like buttercream at all. I rather enjoy a frosting with a healthier supplement, like rice whip of coconut cream. Frostings don’t have to be overloaded with fat and sugar to taste go(o)d damn amazing, right?
The recipe for these banana chocolate cupcakes is vegan, super easy and healthier too! Instead of using tons of butter or heavy cream I took a fat-reduced rice whipping cream for the frosting which makes the cupcakes so much lighter but still incredibly delicious. The overripe bananas give the cupcakes a really fruity sweet taste and at the same time, allow me to cut back a lot of fat for the batch. The recipe includes birch sugar too. If you don’t like the sugar-free version use agave syrup or another sugar alternative, but make sure to add only 2/3 of the amount in the recipe.
Because there’s lots of banana in this recipe I thought I just highlight this fruit for you in this blog and make a list of its amazing super powers :
- Bananas contain natural sugars like saccharose, glucose
and fructose - they are high in energy
- high in calories (88 to 95 calories per 100 g)
- and contain minerals like magnesium and potassium (important for muscles and nerves functions)
- also filled with micronutrients like phosphor, iron and zinc
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Don’t forget to check out our sweet treats for more deliciousness!
Banana Chocolate Cupcakes
Ingredients
For the muffins
- 150 g wheat flour wholegrain
- 3 tbsp lupine or soy flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 pinch of salt
- 50 ml vegetable oil like sunflower oil
- 50 ml oat or soy milk
- 3 bananas puréed or mashed overripe
- 80 g birch sugar or xylitol
For the frosting
- 150 ml rice or soy whipping cream
- 3 tbsp vanilla sugar or 1 tbsp vanilla extract
- 3 tbsp cocoa powder unsweetened
Instructions
For the muffins
- Mix together all of the ingredients in a bowl
- Stir the dough very well, you can use a hand mixer as well
- Pour the dough in muffin paper baking cups (or use a muffin baking pan) and fill them 3/4 full
- Bake the muffins for 15-20 min at 180 °C in a preheated oven (try not to open the oven in the first 10 min)
- While the muffins are baking prepare the frosting
For the frosting
- Mix all of the ingredients together and whip them with a hand mixer until it has a creamy and firm texture
- Refrigerate the frosting for 30 minutes
For the cupcakes
- When the muffins are ready and cooled down, you can carefully put the icing on top of each of them with a tablespoon. I decorated the cupcakes with chocolate sprinkels, but feel free to use whatever you like
