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Mini Dark Chocolate Banana Cupcakes

Mini Dark Chocolate Banana Cupcakes

Mini Dark Chocolate Banana Cupcakes is :

gluten free , dairy free , lacto ovo vegetarian , vegan

Prep Time: minutes
Cook time: minutes
Total time: 45 minutes
Yield: 30 Servings
Tags: Vegan
Health Score: 0 %


1 - 1/2 tsp

baking powder
1/2 tsp

baking soda
260 g

120 mL

cashew milk
210 mL

cashew milk
240 g

gluten free flour
1/2 tsp

1/2 tsp

1/2 tsp

12 g

60 g

unsweetened cocoa powder
1 - 1/2 tsp

vanilla extract
2 tsp

vanilla extract
14 g

vegan buttery sticks


  1. To prepare the cupcakes, preheat the oven to 350F. Line 30 mini muffin cups with paper liners, and coat the liners with cooking spray.In a medium bowl, whisk together the flour, powdered stevia, baking powder, baking soda, and salt. In a separate bowl, stir together the Earth Balance, banana, and vanilla.

  2. Mix in the vanilla crme stevia and 2 tablespoons of milk. Alternate between adding the flour mixture and the remaining milk, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)Divide the batter between the prepared paper liners.

  3. Bake at 350F for 12-14 minutes or until the centers feel firm to the touch and a toothpick inserted into the center comes out clean. Cool in the pan for 5 minutes before transferring to a wire rack to cool completely.To prepare the frosting, add the cocoa powder to a small bowl, and make a well in the center.

  4. Pour in the milk, vanilla, and vanilla crme stevia. Stir until thoroughly combined.

  5. Spread on top of the cooled cupcakes.

Wine Pairing :

  • cream sherry
  • moscato dasti
  • port

Cream Sherry, Moscato d'Asti, and Port are great choices for Cupcakes. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port.