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The easiest chocolate chip cupcakes recipe

Vegan, quick & easy.

You’ve all heard of chocolate chip cookies, but what about chocolate chip cupcakes?

These are my light and fluffy vanilla sponge cakes,  filled with dark chocolate chips. A treat not to miss baking. Perfect alongside a glass of cold dairy-free milk- yum!

These cakes make a perfect dessert and lunch box treat!

They’re quick & easy to make, containing only a few ‘easy to find’ ingredients and a fresh batch can be whipped up ready to be enjoyed in under an hour.

 We all know vanilla and chocolate are a match made in heaven, it is pretty hard to beat this perfectly sweet and delightful combination!

You can enjoy these cupcakes with regular chocolate chips, or you can buy mini ones which would look adorable! If you are unable to get hold of chocolate chips, you can grate a dairy-free chocolate bar and add in that chocolate.

Preparation- 30 minutes

Baking time- 18-20 minutes

Makes- Around 10

Level- Easy

Ingredients for the cake

-240ml of dairy-free milk (I use unsweetened almond milk)

-1 teaspoon of apple cider vinegar

-210g of self-raising flour

-100g of golden caster sugar

-1/2 teaspoon of baking powder

-1/2 teaspoon of bicarbonate of soda

-60g of coconut oil (Melted)

-50g of dark chocolate chips

To make the cupcakes

Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.

Step 2- In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.

Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.

Mix well to combine.

Step 4- Add the melted coconut oil to the ‘buttermilk’ and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- Gently fold in the chocolate chips until distributed in the mixture.

Step 7- Fill the cases 3/4 full with the delicious batter.

Make sure to tap the tins on the worktop to remove any air bubbles.

Step 8- Pop the cakes into the preheated oven and bake for 18-20 minutes.

You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 9- Place the cupcakes on a cooling rack and allow to cool fully. 

Once cool, pop them into a sealed container to keep them fresh.

Serve these cupcakes fresh or store in a sealed container in or out of the fridge.

Best eaten within a few days.

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1 Comment

  1. Emma
    February 16, 2019 / 2:32 pm

    Can I replace self rising flour with a regular flour?

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