Vegan Chocolate Orange Cupcake Recipe

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This Vegan Chocolate Orange Cupcake Recipe is the perfect festive bake for anyone who loves the classic combination of rich chocolate and zesty orange. These soft, fluffy chocolate cupcakes are flavoured with orange extract, topped with a creamy chocolate orange buttercream and finished with a dairy-free chocolate orange segment. They’re easy to make and are perfect for Christmas parties, birthdays or whenever you’re craving a delicious vegan treat.

TL;DR

• Rich chocolate cupcakes with a delicious orange flavour.

• 100% vegan and dairy free.

• Topped with smooth chocolate orange buttercream.

• Easy to make with simple ingredients.

• Makes 12 cupcakes.

• Perfect for Christmas parties, celebrations and afternoon tea.

Vegan Chocolate Orange Cupcake Recipe

Ingredients

For the Chocolate Orange Cupcakes

• 180g plain flour
• 200g caster sugar
• 25g cocoa powder
• ½ tablespoon baking powder
• ½ teaspoon salt
• 60ml vegetable oil
• 60ml maple syrup
• 130ml soya milk
• 1 teaspoon orange extract

For the Chocolate Orange Buttercream

• 250g vegan butter block, softened
• 400g icing sugar, sifted
• 100g cocoa powder
• 1 teaspoon orange extract

For Decorating

• 12 dairy-free chocolate orange segments

How to Make Vegan Chocolate Orange Cupcake Recipe

Step 1: Prepare the Cupcake Batter

Preheat your oven to 180°C (350°F) and line a 12-hole cupcake tin with paper cases.

In a large mixing bowl, combine the plain flour, caster sugar, cocoa powder, baking powder and salt.

In a separate jug or bowl, whisk together the vegetable oil, maple syrup, soya milk and orange extract until smooth.

Gradually pour the wet ingredients into the dry ingredients, mixing until you have a smooth, lump-free cake batter. Avoid overmixing to keep the cupcakes light and fluffy.

Step 2: Bake the Cupcakes

Divide the batter evenly between the cupcake cases, filling each one around two-thirds full.

Bake for 20–25 minutes, or until the cupcakes have risen and the tops spring back when gently pressed.

Leave the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely before decorating.

Step 3: Make the Chocolate Orange Buttercream

Beat the softened vegan butter together with the orange extract until smooth and creamy.

Gradually add the sifted icing sugar and cocoa powder, mixing until the buttercream is light, fluffy and smooth.

Step 4: Decorate the Cupcakes

Transfer the buttercream to a piping bag fitted with your favourite star nozzle and pipe generous swirls onto each cooled cupcake. If you prefer, spread the buttercream over the cupcakes using a palette knife.

Finish each cupcake with a dairy-free chocolate orange segment for the perfect finishing touch.

Top Tips

• Allow the cupcakes to cool completely before adding the buttercream.
• Don’t overmix the batter, as this can make the cupcakes less light.
• For an even stronger orange flavour, add a little finely grated orange zest to the sponge or buttercream.
• Store the chocolate orange segments in a cool place before decorating so they keep their shape.

Variations

• Add dairy-free chocolate chips to the cupcake batter.
• Sprinkle grated orange zest over the buttercream for extra colour and flavour.
• Decorate with festive sprinkles for a Christmas version.
• Swap the chocolate orange segment for grated dairy-free chocolate.

Serving Suggestions

These Vegan Chocolate Orange Cupcakes are perfect for afternoon tea, birthdays, Christmas celebrations or as an everyday treat. Serve with coffee, tea or a hot chocolate for a delicious combination.

Storage

Store the cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Bring them back to room temperature before serving so the buttercream becomes soft and creamy.

FAQs

Recipes Similar to vegan Chocolate Orange Cupcake Recipe

• Mint Chocolate Candy Cane Cupcake Recipe
• Orange Chocolate Chip Loaf
• Chocolate Orange and Cranberry Tiffin

Vegan Chocolate Orange Cupcakes

Difficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Ingredients

• For the Cupcakes

• 180g Plain Flour

• 200g Caster Sugar

• 25g Cocoa Powder

• 1/2 tbsp Baking Powder

• 1/2 tsp Salt

• 60ml Vegetable Oil

• 60ml Maple Syrup

• 130ml Soya Milk

• 1 tsp Orange Extract

• For the Decoration

• 250g Vegan Butter Block

• 400g Icing Sugar

• 100g Cocoa Powder

• 1 tsp Orange Extract

• 12 Dairy Free Chocolate Orange Segments

Directions

• For the Cupcakes
• Preheat the oven to 180ºc/350ºf and line a 12 hole cupcake tin with cupcake cases.
• In a large bowl mix the flour, sugar, cocoa powder, baking powder and salt.
• In a separate bowl mix together the sunflower oil, maple syrup, orange extract and soya milk. Slowly pour this into to dry ingredients while mixing. 
• Divide between the cupcake cases. Bake in the oven for 20 - 25 minutes, until the sponge springs back when you press it. Allow to cool completely.
• For the Decoration
• Beat together the butter block and orange extract until smooth and whipped.
• Mix in the icing sugar and cocoa powder until you have a smooth frosting.
• Use a piping tip and bag to pipe on a swirl onto each cupcake. alternatively you can use a palette knife to spread the icing onto the cupcakes.
• Place a chocolate orange segment on top.

Comments

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