Mini Dark Chocolate Banana Cupcakes
Yields: 30 mini cupcakes
These little cupcakes are perfect for a light and easy dessert! The sweet banana cake paired with the rich dark chocolate frosting is absolutely irresistible. Leftovers will keep for at least 5 days if stored in an airtight container in the refrigerator.
  1. To prepare the cupcakes, preheat the oven to 350°F. Line 30 mini muffin cups with paper liners, and coat the liners with cooking spray.
  2. In a medium bowl, whisk together the flour, powdered stevia, baking powder, baking soda, and salt. In a separate bowl, stir together the Earth Balance, banana, and vanilla. Mix in the vanilla crème stevia and 2 tablespoons of milk. Alternate between adding the flour mixture and the remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
  3. Divide the batter between the prepared paper liners. Bake at 350°F for 12-14 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
  4. To prepare the frosting, add the cocoa powder to a small bowl, and make a well in the center. Pour in the milk, vanilla, and vanilla crème stevia. Stir until thoroughly combined. Spread on top of the cooled cupcakes.
Notes: For the gluten-free flour, use the following blend: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, 1 cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Most store-bought gluten-free flour blends should work as well, if measured like this.

If you prefer not to use stevia in the cupcakes, substitute ½ cup of agave for both the powdered stevia and vanilla crème stevia. Decrease the milk to 2 tablespoons, or slightly more if the batter seems too dry. (The batter should be thick, similar to muffin batter.)

If you prefer not to use stevia in the frosting, substitute 3 tablespoons of agave or pure maple syrup and decrease the milk to 5 tablespoons.

It’s very important to measure the cocoa powder correctly, like this. Too much cocoa powder will make the frosting taste bitter instead of rich and dark, similar to 72% dark chocolate.

Any milk may be substitute for the unsweetened cashew milk in both the cupcakes and the frosting.

For more substitutions, see the Nutrition Information page below.

{gluten-free, vegan, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at