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Vegan Vanilla Chocolate Chips Cupcakes

Eggless and Dairy Free Vanilla Chocolate Chips Cupcakes

These vanilla chocolate-chip cupcakes use water and vegetable oil in an eggless, dairy-free batter. Fold in the chocolate chips, add a few on top and bake until the cakes are set and lightly golden.
Dietary note: For a vegan result, choose chocolate and chocolate chips labelled vegan and dairy-free. Product ingredients vary.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Snack
Cuisine Vegan
Servings 12 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.

Video

Keyword cake, chocolate, cupcakes, dairy-free, eggless, vanilla, vegan