These vegan chocolate banana cupcakes are the perfect Valentine's Day dessert! They're fluffy, moist, and topped with a rich and creamy vegan chocolate buttercream!
Your Valentine will love this whether they're vegan or not!
Vegan Chocolate Banana Cupcakes
These are the chocolate version of my vegan banana cupcakes. If you love moist banana bread but you're also in the mood for chocolate cupcakes, this has got you covered! Pair them with vegan chocolate buttercream for the best vegan chocolate cupcake!
How to make vegan chocolate cupcakes
First, preheat the oven to 340°F/170°C and line a cupcake pan with paper liners.
In a small bowl, whisk together the cake flour, cocoa powder, salt, baking soda, and baking powder. In a separate bowl, combine the sugar, mashed bananas, olive oil, almond milk, apple cider vinegar, and vanilla extract.
Add the dry ingredients into the wet ingredients and mix together until you no longer see the flour. Pour the batter into the cupcake liners and bake for about 18 minutes, and let them cool completely.
While the cupcakes are cooling, make the buttercream frosting. In a bowl, beat the vegan butter until it turns light and fluffy.
Add the cocoa powder and continue to beat. Add the powdered sugar ½ cup at a time and continue to beat until creamy.
Beat in a teaspoon of almond milk and see if the texture is to your liking. If you want it a little thinner, just add another teaspoon of almond milk. Put the frosting into a piping bag and swirl it onto the cooled chocolate banana cupcakes.
If you can't find vegan butter in your local store, you can make your own vegan butter at home! I've made homemade vegan butter using this recipe and it worked perfectly.
Tips to make the BEST vegan chocolate banana cupcakes
Weigh your ingredients. Using a kitchen scale is the most accurate way to measure the ingredients. Your cupcakes will come out the same every time!
Use overripe bananas. Overripe bananas are sweeter and have a stronger banana flavor than unripe bananas. Make sure you use bananas that have brown or spotty peels!
Don't overmix your batter. You want to avoid overmixing the batter to prevent the cupcakes from turning dense! We love soft and fluffy cupcakes here!
Use a jumbo-sized piping tip. Regular-sized piping tips don't work well if you're adding a big swirl of frosting. If you don't want to pipe your frosting on the cupcakes, you can always smear it on with a knife.
I used the Ateco 855 closed star piping tip (the Wilton 2D looks similar).
Frequently Asked Questions
Can I use all-purpose flour instead of cake flour? Yes! The cupcakes will be a little denser but you can substitute at a 1 to 1 ratio.
What type of cocoa powder can I use? You can use natural cocoa powder or Dutch-processed cocoa powder for this recipe. Just make sure it's pure cocoa powder and not hot chocolate mix.
Can I use a different non-dairy milk? Yes! You can use cashew milk, soy milk, oat milk, or coconut milk that comes in a carton.
Can I use a different oil? Yes! I like using light olive oil (not extra virgin), but refined coconut oil works as well.
Can I skip the apple cider vinegar? No, you can't skip the vinegar. You can use a different type of vinegar, but the acidity of vinegar is necessary to activate the baking soda.
How should I store leftover cupcakes? You can store any leftover cupcakes in an airtight container in the refrigerator for up to a week.
Other chocolate desserts
- Double chocolate banana bread
- Chocolate peanut butter cupcakes
- Raspberry hazelnut chocolate chip blondies
- Moist chocolate cake with salty peanuts and pretzels
- Vegan salted caramel chocolate cupcakes
- Vegan chocolate haupia pie
- 8 Valentine's Day dessert ideas
Vegan Chocolate Banana Cupcakes
- ¾ cup / 120g cake flour
- ⅓ cup / 28g cocoa powder
- ¼ teaspoon / 4.5g salt
- ¼ teaspoon / 1.5g baking soda
- 1 teaspoon / 4g baking powder
- ½ cup / 100g light brown sugar
- ½ cup / 120g mashed ripe bananas
- ¼ cup / 50g olive oil
- ½ cup / 120g unsweetened almond milk
- 1½ teaspoon / 7.5g apple cider vinegar
- 1 teaspoon / 5g vanilla extract
- ½ cup / 113g vegan butter, softened at room temperature
- 1½ cups / 170g powdered sugar
- ¼ cup / 21g cocoa powder
- 1-2 teaspoons / 5-10g unsweetened almond milk
- Preheat the oven to 340°F/170°C and line a cupcake pan with paper liners.
- In a small bowl, whisk together the cake flour, cocoa powder, salt, baking soda, and baking powder. Set aside.
- In a separate bowl, mix together the sugar, mashed bananas, olive oil, almond milk, apple cider vinegar, and vanilla extract.
- Add the dry ingredients and mix together until just combined.
- Pour the batter into the cupcake liners and bake for 18-20 minutes, or until a toothpick inserted comes out clean. Let them cool in the pan for a couple minutes before transferring them to a wire rack to cool completely.
- In a bowl, beat the vegan butter until light and fluffy. Add the cocoa powder and beat again.
- Add the powdered sugar ½ cup at a time and continue to beat until creamy.
- Add 1 teaspoon of almond milk and beat. If you like your frosting thinner, add another teaspoon of almond milk.
- Frost each cooled cupcake using a piping bag or a knife. Garnish with fresh berries or sprinkles.
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