Eggless Dairy-Free Chocolate Filled Vanilla Cupcakes
These VEGAN CHOCOLATE FILLED VANILLA CUPCAKES are super moist, easy to make. Melted chocolate in the middle makes these cupcakes even more tempting.
Ingredients
- 1/3 cup (65 g) Superfine Granulated Sugar
- 1/2 cup (120 ml) Water, room temperature
- 1/4 cup (60 ml) Vegetable Oil
- 1 tsp (5 ml) Vanilla Extract
- 1 cup (140 g) All-Purpose Flour
- 2 tsp (8 g) Baking Powder
- Dark Chocolate Pieces for filling
Instructions
- Preheat oven to 350oF (180oC).Line a standard 6 cups cupcake pan with paper liners. Set aside.
- To a bowl, add sugar, water, oil and vanilla extract. Whisk until sugar is completely dissolved.
- Sift in flour and baking powder.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Add about 1 tablespoon of batter to liner. Place a piece of chocolate in the center and add more batter to liner until 2/3 full.
- Bake in preheated oven to 350oF (180oC), rack middle position, 18-20 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.
