Chocolate Chip Vegan Cupcakes

I was inspired to try vegan cupcakes after an episode of Cupcake Wars on the Food Network aired that featured Chef Chloe Coscarelli, a vegan chef based in Los Angeles, California, who was one of the winners of the show.  Her cupcakes looked so tasty, and then I began to wonder: "Why do we have to use eggs in many confectionary recipes?"  The main reason is because otherwise, our cupcakes and cookies keep its form and do not crumble apart. 
I began researching vegan dessert recipes and stumbled upon Vegan Cupcake Recipes. This website provides a wide range of recipes for cupcakes and frostings for vegans and vegetarians, or anyone who would like to try these delicious desserts.  I will be making this recipe soon and give my feedback soon after!
*Note, I tried to decipher what is on top of this cupcake pictured below with the chocolate chips and vanilla icing.  I suppose it is either minced candied walnuts or minced peanuts.  What do you think?

Chocolate Chip Vegan Cupcakes Ingredients

Ingredients
1 1/2 cup flour
1 cup organic unbleached sugar
2 Tbs cocoa
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup oil
1 tsp vanilla
1 Tbs vinegar
1 cup water, warm
1/2 cup non-dairy chocolate chips

Directions
Preheat oven to 400 degrees.
In a bowl, combine flour, organic unbleached sugar, cocoa, baking powder, baking soda, and salt.
Make a well in the center.
Add oil, vanilla, vinegar, and warm water.
Stir just until moist.
Add chocolate chips.
Spoon batter into prepared muffin tin (use cupcake papers), filling 3/4 full.
Bake for 15 – 20 minutes.

Vegan Vanilla Frosting Ingredients
3 cup unbleached organic sugar
1/2 cup margarine, softened (80% fat is best)
1/4 cup vanilla soy milk
1 1/2 tsp vanilla

Directions
Mix margarine, soy milk, and vanilla..
Blend in sugar.
Spread on cupcakes. 
Top icing with non- dairy chocolate chips and any sweet vegan-friendly topping.

Chef Chloe's Cupcakes: