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:
- Preheat oven to 325 F and line muffin tins with liners or cooking spray.
- In a medium bowl, combine flour, sugars, cocoa, baking powder, baking soda, salt, and expresso powder.
- In a separate large bowl, combine milk, coconut oil, egg, and vanilla.
- 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.
- Evenly distribute batter so tins are 3/4 full. Bake for 12-15 minutes, until a toothpick comes out clean.
- While baking, prepare buttercream. Cream together butter and banana. Add lemon juice and vanilla extract. Slowly add icing sugar until fully combined.
- 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.