1 cup all-purpose flour
3/4 cup high-quality unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon aluminum-free baking powder
1/2 teaspoon sea salt
1/4 cup unsalted butter, at room temperature
1/2 large ripe banana, mashed (about 1/2 cup)
1/2 cup granulated sugar
1/2 cup light brown sugar
1 teaspoon vanilla extract
1 cup strong coffee, chilled
1/2 cup mini dark chocolate chips
3 tablespoons Justin’s Classic Peanut Butter
5 cups confectioners’ sugar
1/4 cup + 3 tablespoons unsweetened almond milk
1/2 teaspoon vanilla extract
To make the cupcakes:
Preheat the oven to 350°F. Lightly grease a mini-cupcake tin or insert paper mini-cupcake liners.
Sift together the flour, cocoa, baking soda, baking powder, and sea salt. Set aside.
In a medium bowl, cream the butter, mashed banana, and sugars until light and fluffy. Add the egg and vanilla and beat well.
Alternately add the flour mixture and coffee to the creamed ingredients in 3 additions, beating until just incorporated. Fold in the chocolate chips.
Fill each muffin cup halfway with batter. (I love using my mini ice cream scoop here!) Bake for 10 to 12 minutes, or until a toothpick inserted into a cupcake comes out clean.
To make the frosting:
Meanwhile, in a small bowl, combine all the ingredients for the frosting. Using a hand mixer, blend until thoroughly combined. The frosting should be creamy but firm enough to hold its shape.
Using a pastry bag fitted with a metal tip, pipe frosting onto the cooled cupcakes, using a circular motion.
Yield: 50 cupcakes
Recipe by: Candice Kumai
Find more at candicekumai.com