Chocolate Brownie Cupcakes with Vanilla Buttercreme Frosting

This is a new one for me. I am not a fan of bananas in any way, shape or form. They’re too mushy and sweet for me…but that’s me. In this recipe, I tried lots of things, from dates to applesauce to pumpkin and well…bananas produced the best texture and flavor. So there you go…

Makes 6-8 cupcakes

Ingredient List:

• 1-2 bananas, mashed (2/3 cup needed)
• 1 teaspoon pure vanilla extract
• 2 tablespoons coconut sugar
• ½ cup Suzanne’s Specialties Rice Mellow Crème
• 4 tablespoons unsweetened cocoa powder
• ½ teaspoon baking soda
• 1 teaspoon baking powder
• Pinch sea salt
• Pinch ground cinnamon
• 1 ¼ cups sprouted whole wheat flour or whole wheat pastry flour
• Spring or filtered water

Vanilla Buttercreme

• 2 tablespoons vegan butter substitute
• 2 tablespoons vegan cream cheese substitute
• 1 cup Suzanne’s Specialties Rice Mellow Crème
• 1 teaspoon pure vanilla extract

Step By Step Instructions:

Preheat oven to 350° and line a muffin tin with paper liners (or you may use silicone cupcake cups).

Whip together, mashed banana, vanilla, coconut sugar and Rice Mellow until creamy. Mix in cocoa powder, baking soda and powder, salt, cinnamon  and flour. Slowly add water, while mixing to create a thick, spoonable batter. Spoon batter evenly into cupcake cups, filling the cups to 2/3 full.

Bake for 18-20 minutes, until the tops of the cupcakes spring back to the touch. Cool completely before frosting.

While the cupcakes bake, make the frosting. simply whip the ingredients until smooth. Cover tightly and chill until ready to frost the cupcakes.

To frost, spread frosting on the top of each cupcake or use a piping bag and pipe the frosting onto each cupcake. Garnish with shaved chocolate or chocolate chips.