Hello Hello! Just wanted to share a recipe I have been playing around with. Who doesn’t love chocolate and peanut butter! I am working on it still, I would like to have it be gluten free, but we will see how ambitious I am during the rest of finals and our move.
You will need a mini muffin pan and will yield about 24-28 depending on how full you like your cups. However this easily could be a cake!
Ingredients
3/4 cup sugar (I used vegan cane sugar)
5 Tbsp non-hydrogenized vegan butter, softened
2 tsp vanilla
1 banana, mashed up
1 cup all-purpose flour
1/4 unsweetened cocoa
1/2 tsp baking soda
1/4 tsp salt
1/2 cup soy milk(I used Silk light)
Frosting (optional)
I really just eyeballed this one, I mixed peanut butter and Tofutti cream cheese with a touch of powdered sugar and lightly frosted.
Directions
Preheat oven to 350.
Combine first the vegan butter, sugars, and vanilla in a large bowl, mix well. Add the mashed banana, and stir well. Combine flour, cocoa, baking soda, and salt into a second bowl and mix well. Add the dry mixture to sugar mixture alternately with 1/2 cup soymilk.
Spoon the batter into the mini muffin tins. Bake for 18-20 minutes or until cupcakes spring back easily when touched lightly in the center. Allow to cool, and frost if desired.
