Menu

Vegan Chocolate Orange Cupcakes!

*This post may contain affiliate links. Please see my disclosure for more details!*

Fudgey and Delicious Vegan Chocolate Orange Cupcakes with a Chocolate Orange Sponge, Frosting and More!

So.. I decided it was time to pull out the big guns when it came to my vegan baking. I wanted to do the bake, that you ALL will want, whether you are vegan or not. I wanted to do the flavour of my dreams, in vegan form… Chocolate Orange. 

I will say from the beginning that these do literally taste like a Fudgey delicious vegan version of my normal Chocolate Orange sort of bakes, but yeah they are also vegan. They are naturally different where you can’t use Terry’s Chocolate Orange, but that’s obvious. 

However, one amazing new invention is the Galaxy Vegan Bars, AND THEY DO A CHOCOLATE ORANGE ONE. It is INCREDIBLE. And it literally tastes like Terry’s Chocolate Orange! I genuinely think these Galaxy Vegan bars are the best vegan chocolate I have ever tasted!

I decided to base this recipe on my Vegan Chocolate Cake because I adore the recipe so much. It does form up well with my Vegan Vanilla Cupcakes as well though for help on proportions – but otherwise its chocolate themed through and through. 

Now, I am no expert on Vegan baking by any means as I am not vegan myself – however… I understand the science behind it. As you are (obviously) leaving out the butter and eggs that you would normally use in a cake sponge, you have to be careful with what you replace it with.

One of the reasons it took me so long to get into vegan baking was experimenting and finding recipes that I actually liked – as many I have tried in the past have tasted of nothing, or have been rubbery balls of gross. Experimentation was key, and I got there! 

I find that one of the keys of baking Vegan is to stick to the recommendations – and DO NOT OVER MIX. Something like this really does not need much mixing. You don’t need an electric mixer for the sponge, and you just need to stir it together and you are done. 

The mix is naturally a lot more liquid than a normal cake mix, so it can be a little messy when you are portioning it – but otherwise, it’s easy – split between the 12 cases, and bake! Decorate and enjoy. 

I use Almond Milk as it’s one of my favourite non-dairy milks – but you can use pretty much any – I however haven’t tested those myself. I use stork block for the buttercream icing as it’s naturally vegan and it’s my favourite non-dairy butter – and I use Tate & lyle Icing sugar which is also vegan friendly. 

Cocoa powder wise, you have to be careful – but dairy free ones do exist. At the time of writing, I use one that I buy from Makro – but all you need to do is check on the ingredients. Cocoa powder, or cacao powder work – I just prefer using Cocoa powder. Some are a ‘may contain milk’ so it’s really down to you to check, especially if you have allergies. 

I make these with a mix of fresh orange sometimes, or orange extract – but you do what you fancy. The best orange extract I can recommend is the Nielsen Massey orange extract! You can obviously use this recipe for a delicious vegan chocolate cupcake, sans orange, but I am chocolate orange obsessed and all so… leave it out if you wish! 

I hope you love these bad boys – I’m sure you will! If you have any recipe related questions, then leave them below in the comments. Otherwise, HAPPY VEGAN CHOCOLATE ORANGE CUPCAKE BAKING! x

Vegan Chocolate Orange Cupcakes!

Fudgey and Delicious Vegan Chocolate Orange Cupcakes with a Chocolate Orange Sponge, Frosting and More!
5 from 6 votes
Print Pin Rate
Category: Vegan
Type: Cupcakes
Keyword: Chocolate orange, Vegan
Prep Time: 30 minutes
Cook Time: 20 minutes
Decorating Time: 30 minutes
Total Time: 1 hour 20 minutes
Servings: 12 Cupcakes
Author: Jane's Patisserie

Ingredients

Cupcakes

  • 175 g Self Raising Flour
  • 50 g Cocoa Powder
  • 200 g Light Brown Sugar
  • 1/2 tsp Bicarbonate of Soda
  • 1/2 tsp Baking Powder
  • 250 ml Almond/Soy/Dairy Free Milk
  • 1-2 tsp Orange Extract (Or zest of 1 orange)
  • 75 ml Vegetable Oil
  • 1 tbsp White Wine Vinegar

Buttercream

  • 150 g Vegan Butter (I use stork block)
  • 300 g Icing Sugar
  • 50 g Cocoa Powder
  • 1 tsp Orange Extract

Decoration

  • Orange Zest
  • Galaxy Chocolate Orange (or other)
  • Sprinkles
  • Chocolate Drizzle

Instructions

Cupcakes

  • Preheat your oven to 180C/160C Fan, and get 12 Cupcake Cases ready!
  • In a large bowl, whisk together your Flour, Cocoa Powder, Bicarbonate, Baking Powder and Sugar.
  • Pour in your Milk, Orange Extract, Oil and Vinegar, and mix till smooth. 
  • Try not to over mix, but make sure the lumps are gone. 
  • Split between the 12 cases (it will be quite runny), but stick with the 12 cases!
  • Bake in the oven for about 20-22 minutes, or until baked through. 
  • Leave to cool fully!

Buttercream

  • Beat your Dairy Free Butter until smooth (it won't take long at all due to it being Dairy Free)
  • Add in your Icing Sugar, Cocoa Powder and Orange Extract and beat again until fluffy and Buttercream like! 

Decoration

  • Pipe onto your Cupcakes how you please, I used a 2D Closed star piping tip!
  • Drizzle on some melted chocolate, some orange zest, some sprinkles and some Chocolate Orange segments and enjoy!

Notes

  • You can substitute the Oil for Extra Virgin Olive Oil - I just prefer vegetable oil for baking!
  • The Buttercream will still be quite slack due to it being Dairy Free, so it doesn't hold perfectly - don't add any extra liquid!
  • These will last 2-3 days once made, at room temperature. 
  • I don't use the Galaxy chocolate orange in the frosting as it reacts different compared to normal chocolate and solidifies very quickly. I recommend just the drizzle if you fancy it, and the pieces on top!
  • Remember to double check all ingredients you use are vegan friendly. 
  • I use stork block for the butter, and Tate and lyle icing sugar. I also use this cocoa powder!
Nutrition Facts
Vegan Chocolate Orange Cupcakes!
Amount Per Serving
Calories 362 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 8g50%
Sodium 161mg7%
Potassium 184mg5%
Carbohydrates 57g19%
Fiber 3g13%
Sugar 41g46%
Protein 4g8%
Vitamin A 477IU10%
Calcium 59mg6%
Iron 1mg6%
* These are only estimates and can vary dependant on brands of ingredients and serving sizes.

ENJOY!

Find my other Recipes on my Recipes Page!

You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

19 Comments

  • jennie watts
    September 6, 2020 at 6:55 am

    Thank you for a vegan recipe that isn’t yuk!!! These are really easy to do and taste great, I don’t think a non-vegan could tell the difference. I used pea /oat milk in mine and added a bit to the buttercream as it was a little dry. Also used Flora Buttery in the cakes and buttercream as it has a more palatable flavour. A definite winner and a good base for other flavours!

    Reply
  • Audrey Baird
    July 29, 2020 at 5:53 pm

    Hi! Would I be able to use juice from an orange instead of orange extract in the icing?

    Reply
    • Jane's Patisserie
      July 29, 2020 at 7:07 pm

      You can, but the flavour won’t be as strong and can make the icing too runny x

  • Jill
    July 19, 2020 at 11:48 am

    5 stars
    Wow, these tasted amazing, first time making something vegan, it’s the best chocolate cupcake recipe I’ve tasted, sticking to this one, my family loved these, thankyou for sharing your wonderful recipes xx

    Reply
  • Emma
    July 15, 2020 at 4:41 pm

    Hi Jane,
    Would this work with chopped up vegan galaxy in the cake batter, like in the regular galaxy cupcake recipe?
    Thanks!

    Reply
    • Jane's Patisserie
      July 15, 2020 at 8:53 pm

      So far I have found baking with the vegan galaxy chocolate can sometimes have a weird texture – it’s very very good at melting, but almost too good! You could maybe freeze it for an hour or so before baking and then it should be okay! x

  • Lyndsey
    June 17, 2020 at 4:56 pm

    5 stars
    Hi Jane!

    These cupcakes…oh my god! My fiancé is a firefighter with 1 guy on his watch a vegan, so I made these for them and none of them could believe they were vegan! The sponge is SO fudgey and soft!

    Quick question: because I love the consistency of this sponge, could I just take the cocoa powder out and swap the orange to vanilla for it to be a vanilla sponge? Would that work ok do you think?

    Thank you!

    Reply
    • Jane's Patisserie
      June 17, 2020 at 6:47 pm

      Hey! Ahhh yay!! Have a look at my vegan vanilla cupcakes for a vanilla version! xx

  • Becky
    June 13, 2020 at 8:42 pm

    Hi Jane
    I’m hoping to make a chocolate orange cake for my friend but have never made anything vegan before!! Could this recipe be increased for a cake? Or would it be best to use your vegan chocolate cake recipe and change the dark chocolate for the galaxy orange chocolate?
    Thank you
    Becky

    Reply
    • Jane's Patisserie
      June 13, 2020 at 9:50 pm

      Hey! I would follow the vegan chocolate cake – the only thing is when I have melted the galaxy chocolate orange it can sometimes go a little odd when put into buttercream – it’s why in this recipe I only use it for decoration! x

  • Heleena
    May 13, 2020 at 10:54 am

    5 stars
    Made these for my in-laws and they were a huge success! Unfortunately due to my nut allergy I couldn’t have any cupcakes with Galaxy pieces on top but the were still delicious nonetheless! So moist and soft and tasted exactly like Terry’s Chocolate Orange, I did add a splash of soya milk to the icing though just as mine was a bit dry!

    Reply
  • Judles
    May 6, 2020 at 11:48 pm

    5 stars
    I’d love to try these, they look scrummy! Just wondering where you managed to find the Galaxy chocolate orange? Thanks x

    Reply
  • Anita
    March 24, 2020 at 11:10 pm

    5 stars
    These came out perfect! I’m a rubbish sweet baker as I’m egg free vegetarian but this recipe will be my go-to from now on!

    Reply
  • Neola Palmer
    March 9, 2020 at 7:07 am

    Hi Jane,

    If I wanted to make only 6 cupcakes, do I just half the recipe?

    Thanks

    Reply
  • Marie
    March 7, 2020 at 5:43 pm

    5 stars
    I tried this recipe without the orange. I used oat milk (skinny). Thought they tasted fantastic. Great recipe!

    Reply

Leave a Reply

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.