Vegan Chocolate Orange Cupcakes

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There’s something undeniably luxurious about the combination of chocolate and orange. Rich, velvety cocoa paired with bright, zesty citrus. It’s a timeless duo that feels indulgent yet refreshing, and these Vegan Chocolate Orange Cupcakes capture that magic in every bite. Whether you’re baking for a festive celebration, a special occasion, or simply to treat yourself, these cupcakes are the perfect way to bring a touch of decadence to your day without any dairy or eggs.

The cupcakes themselves boast a wonderfully moist and fluffy chocolate orange sponge, infused with fragrant orange and deep cocoa for a perfectly balanced flavour. Each bite is light yet satisfying, with that distinctive tang of orange cutting through the richness of the chocolate. On top sits a silky chocolate orange frosting. Smooth, creamy, and full of that same irresistible citrus chocolate harmony. It’s the kind of frosting you’ll want to eat straight from the bowl (and honestly, we won’t judge if you do).

To finish, each cupcake is crowned with a glossy chocolate orange segment, making them look as beautiful as they taste. If you’re in the UK, keep an eye out for the dairy-free orange segments available at Asda this Christmas. They’re perfect for this recipe and add a festive touch. However, if you fancy making your own, it’s wonderfully simple. Melt 100g of dark dairy free chocolate, stir in 1 teaspoon of orange extract, and spoon the mixture into an orange segment mould. Once set, you’ll have a batch of homemade vegan chocolate orange segments that taste just as good as they look.

These cupcakes are proof that plant-based baking can be every bit as indulgent and crowd-pleasing as the classic version. Rich, fluffy, and full of flavour. Whether you serve them at a holiday party or with a cosy cup of tea, they’re guaranteed to impress.

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 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.