These delicious vegan and gluten-free Banana Bread Chocolate Cupcakes featuring almond pulp from the Almond Cow are the perfect go-to for any celebration! They’re perfectly fluffy, decadent and will please both banana bread and chocolate lovers.
Prepare a muffin pan with paper cups and preheat oven to 350F.
In a medium sized bowl, mix all dry ingredients.
In a separate bowl, mash the bananas and add the rest of the wet ingredients. Whisk well and add to the dry ingredients until fully combined.
Spoon batter evenly (3/4) into the muffin cups and bake in oven for about 25-30 minutes.
Once the muffins are fully baked, transfer onto a cooling rack and let them cool down for frosting.
For the chocolate frosting, heat coconut milk in a small pot over low heat.
Add soaked dates and simmer until dates are fully dissolved. Strain through a sieve and pour back into the pot.
Turn off heat and add the chocolate (in pieces) into the coconut milk. Wait a couple minutes and then stir well until chocolate is fully dissolved.
Pour chocolate coconut milk into a medium bowl and let sit in the refrigerator for about 10-20 minutes until chocolate mixture has thickened up.
Transfer the mixture into a piping bag and frost the muffins with it.
Enjoy immediately or store in fridge for up to 3 days. Take out of the fridge 20-30 minutes prior to eating.