Vegan Chocolate Orange Cupcakes!
Fudgey and Delicious Vegan Chocolate Orange Cupcakes with a Chocolate Orange Sponge, Frosting and More!
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Servings: 12 Cupcakes
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!