Makes 12-16

Ingredients:

Cake:

• 1 cup all-purpose flour
• 1/2 cup white sugar
• 1/2 cup brown sugar
• 1/2 cup cocoa powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp expresso powder or instant coffee
• 1/2 cup almond milk
• 1/2 cup coconut oil, melted
• 1 flax egg
• 1 tsp vanilla extract
• 1/2 cup boiling water

Icing:

• 1 ripe banana, mashed
• 1/2 cup vegan butter
• 1 tsp lemon juice
• 1 tsp vanilla extract
• 3 cups icing sugar

Directions:

1. Preheat oven to 325 F and line muffin tins with liners or cooking spray.
2. In a medium bowl, combine flour, sugars, cocoa, baking powder, baking soda, salt, and expresso powder.
3. In a separate large bowl, combine milk, coconut oil, egg, and vanilla.
4. Slowly pour the flour mixture into the wet mixture until just combined. Add the boiling water and mix for one minute to add air bubbles.
5. Evenly distribute batter so tins are 3/4 full. Bake for 12-15 minutes, until a toothpick comes out clean.
6. While baking, prepare buttercream. Cream together butter and banana. Add lemon juice and vanilla extract. Slowly add icing sugar until fully combined.
7. Let cool for 5 minutes then transfer to rack to cool fully. Once cooled, pump a little icing into the cupcake and the rest on top.