Banana Cupcakes with Stone Ground Chocolate Frosting

by Rachel Posted on June 12, 2012

Photograph by Rachel Swetnam Los Angeles Photographer | www.rachelswetnam.com
 
 

So recently I made some frosting with some amazing chocolate from Chocovivo, a Los Angeles based chocolate company. The chocolate is made on a weekly basis, it’s super fresh, it’s made locally and all the cacao is from one source in Tobasco, Mexico. So for my dad’s birthday I made his favorite, banana cake with chocolate frosting. The frosting obviously had to be THE BEST! So, here is a great recipe I came up with using my new favorite chocolate! 

 

 

Vegan Banana Cupcakes

2-3 ripe bananas, mashed.

1/4 C. unbleached all-purpose flour

1/4 t. baking soda

1 t. baking powder

1/2 t. salt

3/4 C. granulated sugar

1/3 C. canola oil

2/3 C. non-dairy milk

2 t. vanilla

1 t. cinnamon

1/4 t. nutmeg

Preheat oven to 350 degrees. Line cupcake pan with cupcake liners.

Combine flour, baking soda, baking powder, cinnamon, nutmeg and salt togther. Set aside.

In a mixing bowl mix sugar, oil, non dairy milk, and vanilla. Then,  add dry ingredient mixture to the wet. Add banana mash last by folding into the batter. Don’t mix or it could become gummy.

Pour the batter in the cupcake tins  about 2/3 full. Should make about 12 cupcakes.

Bake for 20-25 minutes or until a toothpick comes out clean.

Let cool. Top with Stone Ground Chocolate frosting (see below).

Chocovivo Stone Ground Chocolate Icing

1/4 C. Chocovivo 100% chocolate powder

1/2-3/4  C. non-dairy margarine

2 C. powdered sugar

3 T. non-dairy milk

1 t. vanilla

Melt chocolate on stove over medium-low temperature. (Careful not to burn it!). Beat the butter in a stand mixer until fluffy for about 2 or 3 minutes. Slowly add melted chocolate with mixer on low. After chocolate and butter are well combined, add vanilla, milk and sugar. Beat at medium low until just combined. This makes enough to frost 12 cupcakes.

(If the icing needs to be creamier add more non-dairy margarine.

 

 

Print Recipe

Related posts:

  1. Vanilla Cake with Rich Chocolatey Frosting
  2. Banana, Chocolate Chunk Vegan Ice Cream
  3. Vegan Bachelor: Make a Peanut Butter Chocolate Goodness Cookie
  4. Easy & Delicious Vegan Banana Bread

About Rachel

Rachel Swetnam: LA photographer and food enthusiast, Rachel Swetnam, started Biscuit Batches to share combine her love of photography with her desire to make GOOD vegan food. Missouri born and bred, Rachel's love for photography started around the same time she was introduced to the wonderful world of cooking. Starting off with simple recipes like Nestle Tollhouse cookies, Rachel experimented with more complex recipes, all while learning the art of photography. Rachel has been Vegan since 2007 and has been able to transfer her love for cooking into making tasty vegan friendly recipes. Although there were a few bad batches in the beginning, Through many cooking trial and errors, Rachel has been able to turn some of her favorite non-vegan food into tasty animal free meals! With a photojournalism degree under her belt from the University of Missouri, Rachel moved to the sprawling city of Los Angeles where she works as a photographer. Biscuit Batches is Rachel's portfolio of original food photographs and recipes both original and reused from cookbooks and other fantastic vegan food bloggers. To see more of Rachel's photographs please check out www.rachelswetnam.com to inquire about photographs or anything you've seen on Biscuit Batches blog, please contact Biscuitbatches@gmail.com or rachelswetnamphoto@gmail.com
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