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These vegan chocolate banana cupcakes are the perfect combination of sweet and decadent. The moist banana cake is topped with a rich and creamy vegan chocolate frosting. The cupcakes are easy to make and are sure to be a hit with vegans and non-vegans alike. The perfect treat for any occasion, these vegan chocolate banana cupcakes are sure to satisfy your sweet tooth. Enjoy!


Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, cream together the vegan butter and sugar until light and fluffy. Add the mashed bananas and vanilla extract and mix until combined.
Add the dry ingredients to the wet ingredients in two batches, alternating with the almond milk. Mix until just combined.
Fold in the vegan chocolate chips.
Divide the batter evenly among the cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cupcakes to cool completely before frosting.

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