Vegan Vanilla Chocolate Chips Cupcakes
These vegan vanilla chocolate chip cupcakes are soft, fluffy, and absolutely loaded with chocolate chips throughout and on top. The batter comes together in one bowl with no eggs, no dairy, and no fuss. Vanilla and chocolate chips are one of those pairings that never gets old, and these deliver exactly that: a light, sweet vanilla sponge with rich, melty chocolate pockets in every bite. Perfect for birthdays, snacks, or just because. Also try my Vegan Vanilla Cupcakes, Vegan Chocolate Cupcakes, or Chocolate Filled Cupcakes.
Eggless and Dairy Free Vanilla Chocolate Chips Cupcakes
Ingredients
- 3/4 cup (150 g) Superfine Granulated Sugar
- 3/4 cup (180 ml) Water, room temperature
- 1/3 cup (80 ml) Vegetable Oil
- 1 tbsp (15 ml) Vanilla Extract
- 1 ½ cup (210 g) All-Purpose Flour
- 2 tsp (8 g) Baking Powder
- 1/4 tsp (1.5 g) Salt
- 3/4 cup (165 g) Chocolate Chips
Instructions
- Preheat oven to 350oF (180oC).Line a standard 12 cups cupcake pan with paper liners. Set aside.
- To a bowl, add sugar, water, vegetable oil and vanilla extract. Whisk until sugar is completely dissolved.
- Sift in flour, baking powder and salt.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Spoon batter into cupcake liner until 2/3 full.
- Add some chocolate chips in top.
- 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.
