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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.
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Servings 6 Cupcakes

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.

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