Chocolate Frosted Banana Cupcakes

By Jackie618

I calculated an estimate on caloriecount.com and each frosted cupcake comes out to just over 300 calories. For those who want to know!) :)

Ingredients

• Banana Cupcakes:
• 3 bananas, mashed (extra-ripe)
• 2 cups white flour, organic
• 1/4 cup safflower oil OR virgin coconut oil, melted
• 1 cup sugar, organic
• 1 cup almond milk, vanilla (any non-dairy milk)
• 1 Tbsp baking powder
• 1 tsp salt
• 1/2 tsp cinnamon
• 1 1/2 tsp vanilla extract
• 1 tsp apple cider or white vinegar
• Chocolate Frosting:
• 1 1/2 cups avocado cubes
• 1/3 cup virgin coconut oil, melted
• 1 cup powdered sugar, organic
• 1/4 + tsp salt*
• 1/8 tsp vanilla extract
• 1/4-1/3 cup cacao powder
• I find that avocado chocolate recipes taste better with a nice amount of salt, however you can reduce this or even better - salt to taste
• optional add-in: 1-2 Tbsp peanut butter! (I did this for a mini test batch and it was quite yummy. Would give cupcakes a peanut butter-chocolate-banana flavor)

Details

Adapted from kblog.lunchboxbunch.com

Preparation

Step 1

1. Combine all frosting ingredients in a blender or food processor, blend until smooth. Tip: Add all ingredients except powdered sugar and cocoa powder first, blend until silky, then slowly add in the dry components. If your blender sticks, then you can now pour into separate bowl and beat or fold in additional powdery ingredients. (you could also just beat, but will not be as smooth) Place frosting in fridge to chill.

2. Preheat oven to 350 degree. Combine flour, salt, baking powder and cinnamon ingredients in large mixing bowl.

3. Add the almond milk, vanilla extract, oil and vinegar to the bowl and beat on low until smooth.

4. In a separate small bowl, mash the bananas and sugar together until thick and clumpy yet smooth and spoonable.

4. Stir in the banana sugar mixture. For extra smooth cupcakes you can beat on low for a second time.

5. Line or grease cupcake tine and fill tins almost all the way if you want that spread-looking top. For cupcakes with less of a spread top, fill 3/4 of the way and expect to get more cupcakes than 12.

6. Bake at 350 degrees for about 20-25 minutes or until center of tops becomes cake-y to touch. Remove from oven and cool.

7. When cupcakes are cool, grab your frosting and fill a frosting tip (or just frost using a spoon, either way works). Tip: Warm frosting in microwave for 5-10 seconds if the fridge made it a bit too firm. You can also remove the frosting from the fridge a good twenty minutes before planning on frosting if you are worried about the texture. The coconut oil in the dressing is what firms it up in the cold environment (but it is also what makes it so buttery and rich once it warms a bit)!

8. Serve and store on counter top, in a sealed container for up to one day. After than, store cupcakes in the fridge. Tip: These cupcakes taste best the same day you make them! So be sure to have a crowd to feed! You could also halve the cupcake batter recipe and keep the frosting as is in size. Leftover frosting can easily be consumed as a rich chocolate pudding.