Healthy Mini Dark Chocolate Banana 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.
Ingredients
FOR THE CUPCAKES
- 2 cups (240g) white whole wheat flour or gluten free* flour (measured like this)
- 1 ½ tsp baking powder
- 1 tbsp (12g) powdered stevia
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp (14g) Earth Balance Buttery Sticks, melted
- 1 cup (260g) mashed banana (about 2 large ripe bananas – see Notes!)
- 2 tsp vanilla extract
- ½ tsp liquid stevia
- ½ cup + 2 tbsp (150mL) unsweetened cashew milk
FOR THE FROSTING
- ¾ cup (60g) unsweetened cocoa powder (measured like this)
- ½ cup (120mL) unsweetened cashew milk
- 1 ½ tsp vanilla extract
- ½ tsp liquid stevia (or adjusted to taste)
Instructions
- 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.
- 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 liquid 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.)
- 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.
- 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 liquid stevia. Stir until thoroughly combined. Spread on top of the cooled cupcakes.
Notes
IMPORTANT MEASURING NOTES – READ BEFORE BEGINNING: It’s very important to measure the flour and cocoa powder correctly, like this. Too much flour will dry out the cupcake batter. Too much cocoa powder will make the frosting taste bitter instead of rich and dark, similar to 72% dark chocolate.
IMPORTANT BANANA NOTES – READ BEFORE BEGINNING: For the best results, use the ripest, darkest, and spottiest bananas you have! The ones that are purely brown are ideal. They have a stronger and sweeter banana flavor than pure yellow bananas.
Measure the bananas by cups or grams, not by “two large bananas.” Not all “large” bananas are the same size!
FLOUR ALTERNATIVES: Whole wheat pastry flour, regular whole wheat flour or all-purpose flour may be substituted for the white whole wheat flour.
STEVIA NOTES + ALTERNATIVES: If you prefer not to use stevia in the cupcakes, substitute ½ cup of agave or pure maple syrup for both the powdered stevia and liquid stevia and decrease the milk to 2 tablespoons to compensate for the added liquid volume. (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.
MILK ALTERNATIVES: Any milk may be substitute for the unsweetened cashew milk in both the cupcakes and the frosting.
GLUTEN FREE OPTION: For the gluten free flour, use the following blend: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Most store-bought gluten free flour blends (I like this one) should work as well, if measured like this.
TO MAKE STANDARD-SIZED CUPCAKES: In Step 1, line 12 standard-sized muffin cups with paper liners, and coat the liners with cooking spray. In Step 3, divide the batter between the prepared paper liners. Bake at 350°F for 17-20 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.
ADDITIONAL SUBSTITUTION QUESTIONS: For more alternatives and substitutions, see the Nutrition Information page below.
{gluten free, dairy free, egg free, vegan, clean eating, low fat, low calorie, lower sugar}
DID YOU MAKE THIS RECIPE?I'd love to hear what you think of it in a comment below! If you take a picture, tag @amys.healthy.baking on Instagram or use the hashtag #amyshealthybaking.