Mini Dark Chocolate Banana Cupcakes

• Produce

  • 1 cup Banana

• Condiments

  • 1 tbsp Stevia, powdered
  • 1 tsp Vanilla creme stevia

• Baking & Spices

  • 1 1/2 tsp Baking powder
  • 1/2 tsp Baking soda
  • 3/4 cup Cocoa powder, unsweetened
  • 1/2 tsp Salt
  • 3 1/2 tsp Vanilla
  • 2 cups Whole wheat flour or gluten-free* flour, white

• Dairy

  • 1 1/8 cup Cashew milk, unsweetened

• Other

  • 1 tbsp (14g earth balance buttery sticks, melted

Found on amyshealthybaking.com

Description

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)
• 2 tsp vanilla extract
• ½ tsp vanilla crème 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 vanilla crème stevia, or to taste

Directions

• 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 vanilla crème 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 vanilla crème stevia. Stir until thoroughly combined. Spread on top of the cooled cupcakes.