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.