Soft and fluffy dark Chocolate chip vanilla cupcake is an egg-less cupcake recipe. Moist from inside and tender from outside these chocolate chip vanilla cupcakes are well suited for a quick breakfast or as an after-school snack for kids or a post-meal dessert.

Taste of these vanilla cupcakes are better than any cupcakes bought from the bakery. Chocolate chip vanilla cupcakes are so easy to prepare at home and do not need any beater or a machine at all. Just whisk wet and dry ingredients in a mixing bowl, add chocolate chips, and they are ready to bake.

These healthy & delicious chocolate chip cupcakes are, one of the favorite cupcakes of every kid as it contains chocolate inside. And the good thing is that you can make them beforehand, store them in an air-tight container and serve when required. These vanilla choco chips cupcake stay good for two days at room temperature and 3-4 days in the refrigerator when stored properly.

Let me tell you the secret of eating cakes or cupcakes, eat them after a day they baked. They taste amazing the next day. So, bake your chocolate chips vanilla cupcakes a day before when you want to need them for any occasion.

Impress your kids and guests with baking these healthy and yummy vanilla chocolate chip cupcakes. you can also try Orange cranberry muffins, Carrot orange cake, Christmas fruit cake, Tutti-frutti cake.

Main Ingredients used in the making of chocolate chip vanilla cupcakes

Whole wheat flour – Rich in various essential nutrients and fiber, a healthy option compared to refined flour.
Curd – Good for digestion, rich in healthy protein and calcium, it provides moisture to the cupcakes.
Oil – It also provides moisture and tenderness to the cupcakes. To give a buttery flavor to these cupcakes replace oil with unsalted butter.
Sugar -Used powdered sugar to sweeten the cupcakes.
Milk– Gives extra moisture and enhances the flavor of the cupcakes.
Baking soda and Baking powder – They act as the leavening agents in the recipe and helps in the good rise of the cupcakes, make them fluffy after reacting with liquid ingredients.
Vanilla essence – Gives an authentic flavor of vanilla to the cupcakes.
Dark chocolate chips – for providing chocolatey bites.

Step by step preparation of chocolate chip vanilla cupcakes with pictures

1. In a wide mixing bowl, add curd, powdered sugar, and vanilla essence. Whisk well together till the sugar dissolves completely and it becomes a little lighter in texture. It will take 2-3 minutes.

2. Now add oil and mix well once again till they all blend well.

3. Put a sieve on the mixing bowl and add whole wheat flour, cornflour, baking powder, baking soda, salt, and chocolate chips. Mix them with cut and fold.

4. Meanwhile, preheat the oven at 180 degrees Celsius for at least 10-15 minutes.

5. Add milk to adjust the consistency of the cupcake batter to medium thick or ribbon-like consistency.

6. Now pour the batter into the cupcake molds lined with paper liners up to the halfway mark. Tap it a few times. Place in the preheated oven to bake them for 20-25 minutes. Once done, take out from the oven, do a toothpick test to check the doneness, and let them cool on the cooling rack.

7. After they completely cool down, store them in an airtight container. They stay good at room temperature for two days and 3-5 days in the refrigerator.

Serving suggestions

Chocolate chips vanilla muffin is a good option for a quick and healthy breakfast or an after-school time snacks for kids. It can also be serve as a post-meal dessert with the ice cream of your choice at any get-together or parties.

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Tips and Tricks

1. All the ingredients should be at room temperature.
2. The oven should be preheated at least 10-15 minutes before placing the cake pan inside.
3. You can also use butter in place of oil or make half oil and half butter.
4. I have used toned milk and homemade curd in this recipe, for a more rich flavor add full-fat milk and curd or sour cream but keep in mind it also increases the fat content and calories. 
5. You can also use a mixture of milk chocolate and dark chocolate chips in this recipe.
6. To make it Vegan use non-dairy milk and curd.
7. Store them in a container or individually wrap them with cling film and keep them in the refrigerator

Recipe card for Chocolate chip Vanilla cupcakes / Egg less cupcake recipe

Chocolate chip Vanilla cupcakes / Egg less cupcake recipe

Babita Singh

Soft and fluffy dark chocolate chip vanilla cupcake is an egg-less baked dessert recipe. Moist from inside and tender from outside these cupcakes are well suited for a quick breakfast or as an after-school snack for kids or a post-meal dessert.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Course Breakfast, Dessert, Snack

Cuisine Indian, International

Servings 10 Cupcakes

Ingredients

  

• 160 gm whole wheat flour
• 2 tbsp corn flour
• ¾ cup thick curd
• 75 gm powdered sugar
• ¼ cup oil (50 ml)
• 1&1/4 tsp baking powder
• ½ tsp baking soda
• 1 tsp vanilla
• 1 pinch salt
• ¼ cup milk
• ⅓ cup chocochips

Instructions

 

• In a wide mixing bowl, add curd, powdered sugar, and vanilla essence. Whisk well together till the sugar dissolves completely and it becomes a little lighter in texture. It will take 2-3 minutes.
• Now add oil and mix well once again till they all blend well.
• Put a sieve on the mixing bowl and add whole wheat flour, cornflour, baking powder, baking soda, salt, and chocolate chips. Mix them with cut and fold.
• Meanwhile, preheat the oven at 190 degrees Celsius for at least 10-15 minutes.
• Add milk to adjust the consistency of the cupcake batter to medium thick or ribbon-like consistency.
• Now pour the batter into the cupcake molds lined with paper liners up to the halfway mark. Tap it a few times. Place in the preheated oven to bake them for 20-25 minutes.
• Once done, take out from the oven, do a toothpick test to check the doneness, and let them cool on the cooling rack.
• After they completely cool down, store them in an airtight container.
• They stay good at room temperature for two days and 3-5 days in the refrigerator.

Video

Notes

1. All the ingredients should be at room temperature.

2. The oven should be preheated at least 10-15 minutes before placing the cake pan inside.

3. You can also use butter in place of oil or make half oil and half butter.

4. I have used toned milk and homemade curd in this recipe, for a more rich flavor add full-fat milk and curd or sour cream but keep in mind it also increases the fat content and calories.

5. You can also use a mixture of milk chocolate and dark chocolate chips in this recipe.

6. To make it Vegan use non-dairy milk and curd.

7. Store them in a container or individually wrap them with cling film and keep them in the refrigerator.

8. Add more Chocolate chips if you want them more sweet.

Keyword chocolate chip cupcake, chocolate chip cupcakes, cup cake recipe with curd, cup cake with wheat flour, delicious & healthy, easy cup cake, healthy cupcake recipe

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