Vegan Peanut Butter Banana Chocolate Chunk Cupcakes
The chocolate chunks baked up beautifully in these! I love biting into a dessert such as a cupcake and there being a surprise in the middle. This time it was melt in your mouth chocolaty goodness. I topped the cupcakes off with a creamy coconut based peanut butter frosting that tasted like mousse. No cracking open of young coconuts required (and I know some of you are cheering for joy about that). Lastly I topped them off with some more chocolate chunks.
These were simply heavenly. I loved them, but I have to say my boyfriend Eric loved them even more devouring one, then asking if he could have another, then another one later that day. He obviously digged them. I highly recommend these Zimt dark chocolate baking pieces to everyone whether you are completely raw, vegan or neither because they bake up wonderfully, but they are good raw and as is as well. Be sure to visit the Zimt Artisan Chocolates Website to check out their other deliciousness as well, and stay tuned, because tomorrow on the blog I am interviewing the owner Emma, sharing another delicious recipe, and giving away some of her products!
1/4 cup jungle peanut butter or regular peanut butter
Frosting:
2 15 oz cans organic coconut milk*
1/4 cup filtered water
3/4 cup jungle peanut butter or regular peanut butter
1/3 cup maple syrup
2 tsp vanilla
pinch of sea salt
1/2 cup coconut butter (not oil) warmed to liquid
For garnish: Zimt dark chocolate baking pieces, cut into smaller pieces
Whisk banana, oil, vanilla extract, peanut butter and water together in small bowl to blend well, then whisk into the flour mixture until well blended. Whisk in cider vinegar and stir quickly then fold in the dark chocolate baking pieces quickly.
Transfer cake batter to prepared muffin tins and bake until tester inserted into center comes out clean, about 15-20 minutes. Cool completely on rack, about 1 hour.
Once the frosting is chilled enough, place in a pastry bag and pipe into a swirl over the cupcakes, or alternatively just spread it over. Garnish the tops with more chopped baking pieces if desired.
*Since different coconut milks can vary in fat content, if your frosting seems too liquidy, add a little more coconut butter.
