Ingredients

• 2.25 cups whole wheat flour
• 2 cups brown sugar
• 1 cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon salt
• 1.5 cups water
• 1 over-ripe banana , mashed
• 0.5 cups canola oil
• 4 teaspoons apple cider vinegar
• 0.5 cups chocolate chips , or more to taste

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 24 muffin cups or line with paper liners.
2. 2 Whisk whole wheat flour, brown sugar, cocoa powder, and salt together in a large bowl.
3. 3 Stir water, banana, canola oil, and apple cider vinegar together in a separate bowl; add to flour mixture and blend until batter is smooth. Stir in chocolate chips. Pour batter into prepared muffin cups.
4. 4 Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. Transfer cupcakes to wire wracks to cool completely.
5. 5 Beat peanut butter and margarine together in a bowl with an electric mixer; add coconut milk and vanilla. Gradually beat confectioners' sugar into peanut butter mixture until icing is well-mixed.
6. 6 Top cooled cupcakes with icing.

Nutrition per serving