1. Preheat oven to 350 degrees Fahrenheit, line cupcake pan.

2. Mix water and milk in cooking pot, then heat until boiling.  Add the three tea bags. Let steep while you are mixing the other ingredients.

3. In a bowl, combine all dry ingredients. Mash one of your bananas until clumpy, then add the mashed mess to bowl.

4. Take the tea bags out of the water/milk and measure 1 cup tea, set aside. Make a well in the center of the dry ingredients and add vanilla, oil, tea, and vinegar. Stir until just mixed.

5. Fill cupcake liners 2/3 full (about two spoon full’s). Chop up second banana into thin slices, and add about 2-3 slices in each liner, barely sticking out of cupcake mix.

6. Bake 22 minutes, or until a toothpick inserted comes out clean.

7. Once baked, Leave cupcakes to the side to cool.

8. For frosting, add melted vegan butter in a small bowl or 4 cup measuring glass. Add cocoa and whisk very well.  Add the milk and mix again slightly.  Put this in the microwave for about 1 min. 30 sec., making sure the mixture is boiling. Once the mixture is done in the microwave, put in powdered sugar and vanilla and mix until barely any powdered sugar clumps remain.  Mix in Pumpkin Spice. Once you are done with this, it should look like a chocolate sauce.

9. Once cupcakes are cool enough, take them out of pan, set on a large plate (or any other dish you’d like), and drizzle on that sauce to your liking!

10. Any leftover sauce or cupcake mix? Eat it, or give a spoonfull to the kids, knowing you aren’t harming any animals throughout this whole process!