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/soya/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 until 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!