1cupdairy free semisweet miniature chocolate chips(I like the Enjoy Life brand)
Instructions
Preheat the oven to 350 degrees F. Line cupcake pans with 30 cupcake papers.
Sift the dry ingredients into a large bowl (flour, sugar, salt, baking soda and cocoa powder) and whisk to combine. Add the oil, vinegar, vanilla and water to the dry ingredients. Whisk to combine the wet and dry ingredients. Stir in the chocolate chips.
Bake for 18 minutes, or until the cupcakes are firm to the touch in the middles. Let cool completely, and frost with your favorite dairy free icing. See the tips below for my icing recommendation!
Notes
**I use this awesome dairy free frosting recipe from the blog, "Go Dairy Free": AMAZING MYLK CHOCOLATE FROSTING. My entire family honestly cannot say enough about how delicious it is. Use Earth Balance Dairy Free Margarine- and you won't miss the butter at all! I also use unsweetened vanilla almond milk in the recipe. So good!