Name: Vegan Chocolate Orange Cupcakes
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 150 g Caster sugar (also known as superfine sugar); 225 g Self raising flour; 25 g Cocoa powder; 1 tsp Baking powder; 1/4 tsp Bicarbonate of soda; 75 ml Vegetable oil; 230 ml Plant based milk (I used unsweetened almond milk); 1 tsp Cider vinegar; 1 1/2 tsp Orange extract; 150 g Plant based butter block (softened, I used Flora Plant); 50 g Vegan shortening (softened, I used Crisp n Dry, replace with the same amount of dairy free butter if you don't want to use it); 350 g Icing sugar; 50 g Cocoa powder; 2 tsp Orange extract; 2-3 tbsp Plant milk (I used unsweetened almond milk); 115 g Vegan dark chocolate (I used Callebaut); 1 tsp Orange extract; Orange zest; 12 Buttermilk Choccy Orange Segments

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If you're a chocolate orange fan, but you need to avoid eggs and dairy, then these Vegan Chocolate Orange Cupcakes are the perfect solution! These easy vegan cupcakes are soft, light and chocolatey. They're topped with a silky vegan chocolate orange buttercream, homemade dark chocolate orange segments and orange zest. These cupcakes are so simple and quick to make, with an absolutely delicious result!

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Ingredient Tips & Equipment Information

I used almond milk for the cupcakes, but you can use any plant milk that you prefer.
I've found that the best dairy free butter for vegan buttercream is Flora Plant. Stork Baking Block is also very good. Using a block dairy free butter is much better for the buttercream. A margarine or spread style dairy free butter will make the buttercream too loose. I also like to add some vegan shortening, but this is optional.
You can use a different type of oil besides vegetable oil. I'd recommend one that doesn't have a strong flavour, canola and sunflower oil would both work well.
For the best flavour, make sure to use a good quality orange extract and not an essence. I like to use the brand Nielsen Massey.
You do need to add the vinegar to this recipe to get a good rise - it reacts with the baking powder to create air bubbles. Cider vinegar is the best vinegar to use, but white vinegar would be a suitable replacement. Balsamic or malt vinegar (the kind you put on your chips) will not work. And don't worry - you can't taste the vinegar in the cupcake!
I made the chocolate orange segment decoration for the cupcakes using melted chocolate, orange extract and a chocolate mould. You could also use Buttermilk Orange Choccy Segments or a square of Nomo Chocolate Orange Crunch Bar or the Galaxy Smooth Orange Chocolate Bar.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

For the full recipe with measurements, head to the recipe card at the end of this post.

How to make Vegan Chocolate Orange Cupcakes

In a mixing bowl stir together the caster sugar, self raising flour, baking powder, cocoa powder and bicarbonate of soda. In another mixing bowl, or a large jug, whisk together the vegetable oil, plant milk, cider vinegar and orange extract.

Pour the 'wet' milk mixture into the 'dry' flour mixture and whisk everything together. Divide the mixture between the cupcake cases. Bake for 20-25 minutes until risen and a skewer inserted in the centre comes out clean.

Let the cupcakes cool fully on a cooling rack. To make the buttercream, mix together dairy free butter, vegan shortening, icing sugar, cocoa powder, plant milk and orange extract. Pipe or spread it onto the cupcakes, then decorate with chocolate orange segments and orange zest.

For the full recipe with measurements, head to the recipe card at the end of this post.

How long do the cupcakes last and can they be frozen?

The cupcakes will last for 3 days in an airtight container in a cool place. The buttercream is a lot looser than regular buttercream so if it's a warm day it may be best to keep them in the fridge. You can freeze both the cupcakes and the buttercream. To freeze them separately, wrap the cupcakes well in cling film or put them in an airtight container. The buttercream can be frozen in a sealed tub. To freeze them decorated, freeze the cupcakes on a plate until frozen solid, then carefully wrap in cling film. Remove the clingfilm when you take the cupcakes out of the freezer to defrost, as if they defrost with it still on it could damage the buttercream.

Can you make the cupcakes with plain/all purpose flour?

Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cupcake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. Please note, I have not tested this recipe using plain or all purpose flour.

Do you need an electric mixer to make this recipe?

I actually never use an electric mixer to make the cupcake part of this recipe as it's so quick and easy to do by hand. The dry ingredients and wet ingredients can be quickly combined with a hand whisk, and it is better to do it this way to avoid over mixing. If you are using an electric mixer, keep it on a low speed and only mix for a short time. I do recommend using an electric mixer to make the buttercream if you can, but if you don't have one you can make it by hand too.

How do you make the orange segments for decoration?

I used a chocolate mould that I bought online to make the segments. It only has 9 segments, but you can make them in batches. I used Callebaut dark chocolate as it is vegan, but you can use any vegan suitable chocolate. Melt the chocolate gently, I usually do this in the microwave but you can also do it in a glass bowl over simmering water. Microwave the chocolate for 30 seconds, then stir it, then blast in 10 second intervals, stirring between each one. If you like you can temper the chocolate. Then I added orange extract and mixed it in, you don't have to do this but it makes the chocolate taste very orangey and delicious! Pour or pipe the melted chocolate into the mould, then leave to set fully. Or you can use Buttermilk Choccy Orange Segments, or a square of Nomo Chocolate Orange Crunch Bar or the Galaxy Smooth Orange Chocolate Bar.

What is the best dairy free butter to use for the buttercream?

My favourite dairy free butter to use for vegan buttercream is Flora Plant. The Stork baking block is great too (the one wrapped in foil is vegan, not the tub as that contains milk). Block style dairy free butters give the vegan buttercream a better texture. Using a spread or margarine style dairy free butter will make the buttercream much looser. If you only have a spread or margarine style dairy free butter, you don't need to add as much or any plant milk to the buttercream.

Can this recipe be made gluten free?

Yes, you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additional baking powder. The general advice is to add 2 tsp baking powder per 200g flour. You may also like to add ¼ tsp xanthan gum for better texture. Please do check the labels for everything you use to make the cake if you are serving it to someone with an allergy or intolerance.

What can you use instead of orange extract?

I get my orange extract from either the supermarket or Amazon, and I do recommend it for this recipe. If you can't find orange extract, you can use the zest of two oranges for the cupcake batter. Orange juice is not strong enough to get an orange flavour in the buttercream, you would have to use a lot and it could make the buttercream sloppy. What I would suggest instead is mixing 100g of a melted vegan chocolate that is orange flavoured into the buttercream (Galaxy do a vegan orange chocolate, and a brand called Buttermilk do some chocolate orange buttons).

More tips for making the Vegan Chocolate Orange Cupcakes:

Always pour the wet ingredients into the dry ingredients when making these cupcakes. It is the best way to avoid a lumpy batter
To pipe the buttercream onto the cupcakes, I used a Wilton 2D piping nozzle. You can also spread it on with a spoon.

Troubleshooting

My number one tip for getting the best results is to read through this whole page of tips and recommendations before starting, and follow the recipe exactly. If you have any questions about this recipe, or if something went wrong and you need help, please use the comment form below and I will get back to you. You can also get in touch with me on my Twitter, Instagram or Facebook. I'd love to hear from you!

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