3 cups flour
2 cups vegan sugar
1/2 cup mashed ripe bananas
1/2 cup vegan chocolate chips
2 teaspoons baking soda
1/2 teaspoon salt
2 cups water
1/2 cup plus 2 tablespoons vegetable oil
2 tablespoons cider vinegar
2 teaspoon vanilla
Preheat oven to 350F.
Gather all ingredients and supplies.
Line cupcake tins with paper cupcake liners.
In large mixing bowl, sift dry ingredients.
In small mixing bowl, mix wet ingredients except for bananas and chocolate chips.
Pour wet ingredients into the dry ingredients bowl and mix until all dry ingredients are wet and there are no lumps.
Do not over-mix.
Gently fold in bananas, then gently fold in chocolate chips.
Fill cupcake liners 1/2 to 2/3 full.
Do not over-fill or the cupcakes will rise too high and the tops will combine with the other tops.
Bake 20+ minutes or until toothpick comes out clean.
Let cool another 20 minutes, then add icing.