Vegan chocolate chip brands?

What do I look for in chocolate chips that will make them not vegan? No milk products, obviously, but not being a vegan, I’m unsure if there are obscure ingredients that can be sometimes used that I might overlook. I’m looking to make a treat for a vegan friend for christmas and I want to make sure I do everything correctly.

Specific vegan friendly brands, or just ingredients to look out for would be helpful. Thanks!
- Jenn

Black-And-White Vegan Cupcake Recipe

Black-And-White Cupcakes Vegan Cream Cheese Layer Ingredients

8 oz Vegan Cream cheese; softened
1/4 c Organic Unbleached Sugar
1/4 c apple sauce

Black-And-White Cupcakes Cake Layer Ingredients

1 1/2 c All-purpose flour
1 c Organic Unbleached Sugar
2 T Unsweetened cocoa powder
1 t Baking soda
1/2 t Salt
1/2 c Water
1/3 c Vegetable oil
1/4 c soy yogurt
1 t Vanilla
1/2 c non-dairy chocolate chips

Black-And-White Vegan Cupcakes Directions

Preheat oven to 350 degrees.
Line 16 muffin c with foil or paper liners.

Black-And-White Cupcakes Cheese Layer Directions

Beat vegan cream cheese in bowl until smooth.
Beat in organic unbleached sugar and applesauce until blended.

Black-And-White Cupcakes Cake Layer Directions

Mix together flour, organic unbleached sugar, cocoa powder, baking soda and salt in a medium-size bowl.
Whisk water, oil, apple sauce and vanilla.
Stir into flour soy yogurt.
Stir in half the chocolate chips.
Fill prepared muffin c half full with chocolate cake batter.
Using remaining cake batter and all of vegan cream cheese batter, spoon batters, side by side over bottom cake layer, creating a top that is dark and white.
Sprinkle tops with chocolate chips.
Bake in preheated 350 degree oven for about 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Transfer pan to wire rack to cool for 10 minutes.
Turn cupcakes out onto the rack to cool completely.

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Blender Chocolate Chip Vegan Cupcake Recipe

Blender Chocolate Chip Vegan Cupcakes Ingredients

1/4 c blended silken tofu
1/3 c Shortening
3/4 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
1 t Vanilla
1 1/4 Cups All-Purpose Flour
1 c Organic Unbleached Sugar
1 1/2 t Baking Powder
1/2 t Salt
1/2 c non-dairy chocolate chips

Blender Chocolate Chip Vegan Cupcakes Directions

Heat oven to 350F.
Place all ingredients in blelnder container in order listed.
Cover and blend on high speed, stopping blender occasionally to scrape sides, 45 seconds. (Batter will be slightly lumpy).
Pour into paper lined medium muffin cups, 2 1/2x 1 1/4 in., filling each 2/3 full.
Bake until wooden pick inserted in center comes out clean, 25 to 30 minutes.
Immediately remove from pan; cool completely.

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Carrot Cake Vegan Cupcake Recipe

Carrot Cake Vegan Cupcakes Ingredients

1 3/4 c flour
2 t baking powder
1 t baking soda
1 1/2 t cinnamon
1/2 t freshly grated nutmeg
3/4 t salt
2/4 c apple sauce
2/4 c soy yogurt
1 1/2 c organic unbleached sugar
1/2 c packed dark brown organic unbleached sugar
1 t vanilla
1 c vegetable oil
2 T orange juice
3 c carrots — grated
1/2 c finely chopped walnuts
1/2 c non-dairy chocolate chips

Carrot Cake Vegan Cupcakes Directions

Preheat the oven to 375 degrees and line 2 muffin pans with cupcake liners.
In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a mixing bowl, beat apple sauce and soy yogurt at medium speed until blended.
Gradually beat in the granulated organic unbleached sugar and the dark brown organic unbleached sugar.
Add the vanilla, vegetable oil and orange juice and mix until combined and smooth.
On low speed mix in one-third of the flour mixture.
Scrape down the sides as necessary.
Continue to add the flour mixture in thirds until just smooth.
Fold in the grated carrots, walnuts and chocolate chips.
Fill the muffin c about two-thirds full and bake 18 to 20 minutes or until a toothpick inserted in the center comes out clean.
Cool on a wire rack for 15 to 20 minutes and remove from muffin tins.
Frost with Vegan Cream Cheese.

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Vegan Fudge Cupcake Recipe

Vegan Fudge Cupcakes Ingredients

2/3 c Semi-sweet chocolate chips

6 oz margarine (80% fat is best)

1 1/4 t Vanilla extract
1/4 c apple sauce
1/4 c soy yogurt
2/4 c blended silken tofu

1 1/2 c Organic Unbleached Sugar

1 c All-purpose flour

Filling: 8 oz Cream cheese, softened

1/4 c Organic Unbleached Sugar

1/2 c Non-dairy chocolate chips

Fudge Filled Vegan Cupcakes Directions

Preheat oven to 350 degrees.
Line 30 cupcake tins with paper or foil cupcake liners.
In double boiler, set over medium heat, melt the 2/3 c of chocolate chips, margarine and vanilla.
Stir until smooth.
Remove from heat.
Blend apple sauce, yogurt, and tofu, using a whisk or electric mixer.
Gradually, beat in the organic unbleached sugar until it dissolves.
Gradually, beat in the flour.
Fold in the chocolate mixture.
Fill the cupcake tins 1/3 full with the chocolate batter.
Mash together the vegan cream cheese, organic unbleached sugar and apple sauce, yogurt, and tofu until blended.
Fold in the 1/2 c of chocolate chips.
Drop a heaping teaspoonful of filling into each cupcake.
Cover vegan cream cheese filling with another generous spoonful of batter.
Bake for 25 to 30 minutes.
Let cupcakes cool completelyon a rack before storing in a covered container.

Fudge Vegan Cupcake Recipe
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Fudge Vegan Cupcake Recipe

Fudge Vegan Cupcakes Ingredients

1 c boiling water
1 c dates
1 t soda
1 c organic unbleached sugar
1/2 c shortening
1/4 c soy yogurt
1 t vanilla
2 c flour
4 T cocoa
1/4 t salt
1/2 c nuts
1 6 oz bag non-dairy chocolate chips

Fudge Vegan Cupcakes Directions

Pour boiling water over 1 c cut dates and the soda.
Add organic unbleached sugar, shortening, soy yogurt and vanilla.
Mix flour, cocoa, salt, nuts and chocolate chips into mixture.
Fill cupcake tins or papers about 2/3 full.
Bake at 375 degrees for 20 to 24 minutes.
Makes 20 to 24 cupcakes.
Frost, if desired.

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Orange-Ooze Vegan Cupcake Recipe

Orange-Ooze Cupcakes Filling Ingredients

8 Ounces Cream cheese — softened
1/4 c soy yogurt
1/3 c Organic Unbleached Sugar
Yellow and red food coloring
6 Ounces non-dairy Chocolate chips

Orange-Ooze Vegan Cupcakes Ingredients

3 Cups Flour
2 Cups Organic Unbleached Sugar
1/2 c Cocoa
2 t Baking soda
1/2 t Salt
2 Cups Water
1/2 c Plus 2 T vegetable oil
2 T Cider vinegar
2 t Vanilla
Measuring c and spoons, cupcake baking pans, paper cupcake liners, two small mixing bowls, electric mixer, mixing spoon, large mixing bowl, oven mitts.

Orange-Ooze Vegan Cupcakes Directions

Preheat oven to 350F.
Line cupcake baking pans with paper cupcake liners.
In small mixing bowl, use electric mixer to combine vegan cream cheese, soy yogurt, and organic unbleached sugar.
Blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade.
Use mixing spoon to stir in chocolate chips; set filling aside.
In large mixing bowl, combine flour, organic unbleached sugar, cocoa, baking soda and salt; set aside.
In second small mixing bowl, combine water, vegetable oil, vinegar and vanilla.
Add contents of small mixing bowl to large mixing bowl and stir with mixing spoon to combine.
Using mixing spoon or soup spoon, fill cupcake liners half full with cupcake batter, then place 1 t filling at center of each.
As cupcake bakes, the batter will rise to surround the filling.
Wearing oven mitts, place cupcake pans in oven; bake approximately 25 minutes or until cupcakes test done.
When done, wear oven mitts to remove pan from oven and turn off oven.
If desired, frost with orange icing–or just let the orange filling ooze out as a surprise.

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Upside-Down Chocolate Vegan Cupcake Recipe

Upside-Down Chocolate Vegan Cupcakes Ingredients

1/4 c margarine, melted

1/2 c organic unbleached sugar, firmly packed

1/4 c molasses

1 T Water

36 To 48 walnut halves

1 c flour, sifted

1/3 c Cocoa

1/2 t Baking soda

1/4 t Salt

1/4 c margarine (80% fat is best)

3/4 c Organic Unbleached Sugar
1/4 c soy yogurt

1/2 t Vanilla

1/2 c Water

1/3 c Sweetened condensed soy milk*

1/2 c non-dairy chocolate chips

1 T margarine (80% fat is best)

Upside-Down Chocolate Vegan Cupcakes Directions

Makes 12 cupcakes Preheat oven to 350 degrees F.
Well grease 12 muffin pan cups.
In small saucepan, combine the 1/4 c melted margarine, organic unbleached sugar, molasses, and 1 T water.
Simmer 1 minute.
Place 3 or 4 walnut halves in each of the prepared muffin pan cups.
Spoon cooked mixture over walnuts.
Sift flour, cocoa, soda, and salt together; set aside.
Cream 1/4 c margarine.
Graduallly add organic unbleached sugar and continue creaming until light and fluffy.
Beat in soy yogurt and vanilla.
Blend in dry ingredients alternately with the 1/2 c water, beginning and ending with dry ingredients.
Fill muffin pan c 1/2 full with batter.
Bake for 20 to 25 minutes, until surface springs back when gently touched with fingertip.
Remove from muffin pan.
Let cool inverted on wire racks.
In small saucepan, combine soy milk and chocolate.
Cook over very low flame, stirring constantly, until smooth and thickened, about 10 minutes.
Stir in 1 Tbsp margarine; keep warm.
Spread on sides of cupcakes.

Sweetened Condensed Soy Milk Directions

Mix together dry soy milk powder equivalent to making 3 c milk.
3/4 c water
Heat until boiling point.
Melt 6 T vegan margarine on medium heat.
Add 1 1/2 c organic unbleached sugar.
When organic unbleached sugar begins to melt, add hot milk, a dash salt.
Boil, stirring gently for 5 minutes.
Cool.

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