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Monkey Island Vegan Cupcakes | Veganbaking.net March Bake-off 2nd Place

Monkey Island Vegan Cupcakes | Veganbaking.net March Bake-off 2nd Place nataliegonzalez

Written by nataliegonzalez    
 
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Monkey Island Cupcakes

My love for chocolate, bananas and island vacations were the inspiration for these fabulous Monkey Island Vegan Cupcakes. I threw in all my favorites to create a piece of holiday vacation in a decadent little tin that stands alone like an island. Moist cupcake with solid chocolate pieces, filled with the richest pudding filling I've ever experienced, covered with sweetness of fruit cream frosting and topped with crunchy chips to give everyone a little bit of what they secretly want!

Find more Chocolate recipes on Veganbaking.net

Monkey Island Vegan Cupcakes Recipe

For the cupcakes

Dry Ingredients:
1 cup flour
1 cup almond flour
1 cup cocoa powder
1 cup brown sugar
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon sea salt

Wet Ingredients:
2/3 cup agave nectar
1 cup almond milk
½ cup vegetable oil
½ cup boiling water
1 banana, mashed
2 teaspoons vanilla extract
(Plus Semi-sweet Chocolate Chips)

For the Banana Frosting

½ cup Earth Balance (Vegan Butter)
½ cup mashed banana
1 packet of Organic Banana Pudding powder
2 ½ cups powdered sugar
1 teaspoon vanilla extract

For the Avocado Chocolate Pudding Frosting

2 Avocados
¾ cup agave nectar
¼ cup sugar
½ cup cocoa powder
½ cup water
2 teaspoon vanilla extract
½ teaspoon sea salt

1) For the cupcakes

Mix together dry ingredients in a large mixing bowl. Use an electric mixer to blend together wet ingredients till smooth. Add wet ingredients into the large dry mixing bowl and blend till consistency is even. Fill cupcake tins ¾ full. Add 6 semi-sweet chocolate chips to each cupcake tin around the edges and push down into the batter with a spoon or fork. Bake at 350F for approximately 20 minutes. Makes 24 cupcakes. Let cool thoroughly.

2) For the Banana Frosting

Use an electric mixer to blend together Earth Balance, vanilla and banana till smooth and creamy. Gradually sift in and mix pudding powder and powdered sugar. Place in the refrigerator to cool.

3) For the Avocado Chocolate Pudding Frosting

Place all of the ingredients in a blender and blend till the consistency is creamy and even all the way through. Place in the refrigerator to cool.

4) Assemble the Monkey Island Vegan Cupcakes

Once all ingredients are cooled, use a thin sharp knife to cut out the center of each cupcake. Spoon into the center of the cupcake the Avocado Chocolate Pudding Filling. Frost the cupcake with Banana Frosting using a piping bag or any other creative method you like. Finish decorating with Dried Banana Chips. Share and enjoy your amazingly decadent cupcakes!
This recipe makes 24 Monkey Island Vegan Cupcakes.


Get a price on the Muffin Pan I Recommend at Amazon.




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I had a couple of issues with this recipe so made some changes:
a) too sweet (as always; as a European I simply don't seem to have the American sweet tooth) so I deftly cut down on the sugar and agave
b) I subbed some of the oil with applesauce
c) cocoa: of the kind I'm using (baking-grade) half a cup was definitely more than enough
The result:
My batter seemed very fluid to me but I left it as is because I think the people on this website know what they're doing. The cupcakes rose well but baked quite a bit longer - I took them out when my Pick of Testiny still came out with a little dough on it and yet they stuck a bit to the liners. Part of the problem certainly were the chocolate chips: with these generally gluing so well to liners I think putting them in close to the edge is simply courting disaster. I guess, however, with the changes I made I can't really blame the baker(s) for that.
The taste:
I didn't get to make the avocado filling so my evaluation of the full monty is flawed. But given the strength of the base and the banana frosting alone I'd say these'll be bloody delicious. As pointed out above I had issues with the texture but the base and the frosting complemented each other very well.
Rating 
 
4.0
Reviewed by Boris October 25, 2011

I had a couple of issues with this recipe so made some changes:
a) too sweet (as always; as a European I simply don't seem to have the American sweet tooth) so I deftly cut down on the sugar and agave
b) I subbed some of the oil with applesauce
c) cocoa: of the kind I'm using (baking-grade) half a cup was definitely more than enough
The result:
My batter seemed very fluid to me but I left it as is because I think the people on this website know what they're doing. The cupcakes rose well but baked quite a bit longer - I took them out when my Pick of Testiny still came out with a little dough on it and yet they stuck a bit to the liners. Part of the problem certainly were the chocolate chips: with these generally gluing so well to liners I think putting them in close to the edge is simply courting disaster. I guess, however, with the changes I made I can't really blame the baker(s) for that.
The taste:
I didn't get to make the avocado filling so my evaluation of the full monty is flawed. But given the strength of the base and the banana frosting alone I'd say these'll be bloody delicious. As pointed out above I had issues with the texture but the base and the frosting complemented each other very well.

Was this review helpful to you? 
I love these cupcakes! They are moist and chocolatey! I dod replace the oil with an equal amount of applesauce and they came out fabulous! Also I used the avocado pudding as the frosting, I just cut out the water to thicken it up. Everyone who tries them falls in love. Thanks for the recipe!
Rating 
 
5.0
Reviewed by Sara olsen April 14, 2011

Best chocolate cupcakes!

I love these cupcakes! They are moist and chocolatey! I dod replace the oil with an equal amount of applesauce and they came out fabulous! Also I used the avocado pudding as the frosting, I just cut out the water to thicken it up. Everyone who tries them falls in love. Thanks for the recipe!

Was this review helpful to you?