Ingredients (four serves):
For the cupcakes:
- 2 ripe bananas
- 3/4 cup (6 ounces) plant-based milk
- 3/4 cup (6 ounces) light brown sugar
- 1 2/3 cups (8.5 ounces) all-purpose flour
- 1 tablespoon baking powder
- 1/3 cup (3 ounces) oil
- 1 teaspoon vanilla extract
- 1 teaspoon vinegar
- Pinch of salt
- 1 teaspoon cinnamon
- 3.5 ounces dark chocolate chunks
For the cheese cream:
- 10.5 ounces (300 grams) vegan whipping cream or 14 ounces (400 grams) coconut cream (2 cans with 18% fat)
- 8.8 ounces (250 grams) vegan cream cheese or regular cream cheese
- 6 tablespoons powdered sugar
- 6 tablespoons instant pudding mix
- 1 teaspoon vanilla extract
Preparation:
- For the cupcakes: Mash the bananas with a fork or potato masher. Add the milk, sugar, oil, vinegar, and vanilla extract, and mix well.
- Add the dry ingredients: flour, baking powder, salt, and cinnamon, and mix until combined.
- Fold in the dark chocolate chunks.
- Transfer the batter to a muffin pan and bake in a preheated oven at 340°F on the convection setting for 15 minutes.
- For the cheese cream: Whip the vegan cream or coconut cream until soft peaks form.
- Add the cream cheese, powdered sugar, instant pudding mix, and vanilla extract, and whip for a few minutes until firm peaks form.
- Transfer the frosting to a piping bag and refrigerate.
- Once the cupcakes are completely cool, pipe the cheese cream frosting on top.
Storage: Store in the refrigerator for up to 3–4 days.