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.