What if I don't have a food processor for the batter?

You can blend the dates, water, and non-dairy milk in a blender, then mix this wet mixture with the dry ingredients (cacao powder, baking powder, and oat flour) in a separate bowl.

How do I create the distinct black bottom and banana cream layers?

First, fill each cupcake liner halfway with the chocolate batter. Then, make a shallow indentation in the center and fill it with about 1 tablespoon of the banana chocolate chip cream, allowing it to slightly overflow.

What kind of bananas are best for this recipe?

The recipe calls for two ripe bananas, which will provide natural sweetness and a smooth texture when blended with the cornstarch for the cream filling.

Can I use regular cocoa powder instead of cacao powder?

Yes, the recipe states you can use either cacao powder or cocoa powder for the chocolate cupcake batter.

How should I store these Black Bottom Banana Cupcakes?

The recipe notes they are good warm but even better chilled, suggesting they can be stored in the refrigerator.

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Black Bottom Banana Cupcakes
[Vegan, Gluten-Free]

NT By: Natalie Thomas

Author Bio

My name is Natalie Thomas, and I am the writer, photographer, and imagination behind FeastingonFruit.com.... Read More

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A freshly baked Black Bottom Banana Cupcake, showcasing its rich chocolate base and creamy banana chocolate chip filling, topped with extra chocolate chips.

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Black Bottom Banana Cupcakes [Vegan, Gluten-Free]

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Ingredients You Need for Black Bottom Banana Cupcakes [Vegan, Gluten-Free]

1 cup (about 12) pitted medjool dates
1 cup water
1 cup oat flour
¼ cup cacao powder (or cocoa powder)
1 tbsp baking powder
¼ cup non-dairy milk
2 ripe bananas

¼ tsp cornstarch
¼ cup chocolate chips

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How to Prepare Black Bottom Banana Cupcakes [Vegan, Gluten-Free]

Preheat the oven to 350F.

Prepare your cupcake batter:

In a food processor, combine the dates and water. Process to form a paste.
Add the cacao powder, baking powder, flour, and non-dairy milk. Process to combine. *Alternatively, you could blend the dates, water, and non-dairy milk in a blender and mix it with the dry ingredients in a bowl if you don't have a food processor.
In a separate bowl, blend the bananas with the cornstarch until smooth. Stir in the chocolate chips.
Assemble:
Line or oil your cupcake pan.
Fill each cupcake halfway with chocolate batter.
Make a shallow indentation in the center of each cupcake. Fill it with about 1 tablespoon of the banana chocolate chip cream. You want it to overflow some, but not completely cover all the chocolate.
Sprinkle a few extra chocolate chips on top just to make them pretty.
Bake for approximately 22 minutes at 350F.
They are good warm, but even better chilled in my opinion.