These easy and indulgent chocolate and orange cupcakes are soft and moist with the most creamy and lush choc orange buttercream. These dairy free and vegan cupcakes are so easy to make, with the rich flavours of both chocolate and orange in both the cupcake themselves and the frosting. I know you’ll be as obsessed with this flavour combination as I am!
So this year I really wanted to expand the collection of dairy free cupcake recipes on Eight Forest Lane, and I’ve had ‘choc orange’ on my list for a while, and to be honest it didn’t spark too much excitement for me personally. What I had completely forgotten about is that this flavour combination is basically a Jaffa, the delicious little chocolate and orange balls with the crispy shell.
These were an absolute favourite candy of mine when I was a kid and something that I hadn’t thought of in years, but on my first taste of this cupcake batter I had all the nostalgic feels and man, it’s just so good. I don’t even understand it but these two flavours are meant to be together.
When testing this recipe, I did a few variations and found that using my best ever vegan chocolate cupcakes recipe was the best base for these. When trying a non-vegan version, I just found the cakes dry and a little flavourless. So these ended up being not only dairy free but also egg free, which is perfect for allergies or just because eggs are so expensive and hard to find at the moment.
If you are a big fan of Jaffas or just love the combination of chocolate and orange, give these cupcakes a try. They have quickly become an unexpected contender for my favourite new flavour!
Key Ingredients
I’ve tried to keep the ingredients as simple and familiar as possible for this recipe, so you should have almost everything you need either in your pantry or easily picked up at a local shop.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Oranges – we’re using both the zest and the juice to ensure these have a strong orange flavour in each bite. You’ll need about 2 oranges for the amount of juice and zest needed for both the cupcakes and the buttercream.
- Plain flour – also known as all purpose flour in the US. You can also sub with a 1-1 gluten free flour blend like Bob’s Red Mill.
- Cocoa powder – always use a good quality cocoa powder for the best, rich, chocolate flavour. I’ve used Cadbury Bournville cocoa powder my entire life because it’s made from the same beans Cadbury uses to make their chocolate so you know it’s going to taste good. For those in the US, this is a Dutch-processed cocoa powder.
- Baking powder and bicarbonate of soda (baking soda) – we’re using a combination of both in these cupcakes to help create a light and soft cupcake and ensure an even rise without the need for eggs.
- Dairy free milk – I usually just use oat milk, but almond milk or soy milk work well. I don’t recommend using coconut milk though as this will add too many flavours into the cake.
- Canola oil – you can use any light tasting oil here. The oil is key to ensuring the cupcakes are soft and moist.
- White sugar – the sugar not only makes these cupcakes sweet and therefore delicious, but it also helps with keeping them moist so don’t be tempted to reduce the amount as your results will not be the same.
- Vanilla extract – I always add vanilla to my chocolate flavoured baked goods to help enhance the flavours.
See the recipe card at the bottom of this post for the ingredients needed for the frosting or read the full post for the vegan chocolate orange buttercream which includes a more detailed breakdown and step-by-step photos and instructions.
Equipment & Tools
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- Cupcake / muffin tin – I always recommend using light coloured baking pans as they allow for a much more even heat distribution. My favourite is this USA Pan muffin pan.
- Paper muffin liners – these are the ones I use and honestly they are expensive but they are the best paper liners I’ve used. They will not stick to your cupcakes and are the perfect size giving your cupcakes that professional finish.
- Piping bags – I prefer to use disposable piping bags just to keep clean up super easy.
- Piping tip – you can use any piping tip you like to decorate your cupcakes. I have used the Wilton 6B for the cupcakes shown here.
Step-By-Step Instructions
To make the cupcakes, you really only need a bowl and a whisk – no electric mixer needed! However I do recommend one for the buttercream.
Start by mixing together the canola oil, sugar, vanilla and orange zest in one bowl. There is not much better than the smell of the citrus as it releases its oils into the mixture! In another bowl, whisk together the flour, cocoa powder, bicarbonate of soda (baking soda) and baking powder.
Slowly add the dry ingredients to the oil and sugar mixture, alternating with the milk and orange juice. Mix everything together until you have a smooth batter. Be careful not to overmix as with vegan cupcakes this can result in a dense and gummy texture which is not what we want. Once it’s combined, stop mixing.
Using a cookie scoop or a spoon, divide the mixture evenly between your 12 cupcake cases and bake for about 20 minutes or until the tops spring back when lightly touched. Allow the cupcakes to completely cool before frosting.
Make a batch of chocolate orange frosting and then add it to a piping bag with your favourite tip attached. Pipe swirls of the frosting onto the cooled cupcakes.
From here you can garnish however you like. I just did a little fresh orange wedge and some extra zest, but sprinkles would also work.
How to store cupcakes
These cupcakes will be fine covered at room temperature for about 2 days, or in the fridge for about 5 days. You can freeze unfrosted cupcakes ahead of time and let thaw overnight at room temperature before frosting on the day of serving.
I recommend not storing them with the fresh orange wedge, and just adding this for decoration just before serving.
Recipe FAQs
Yes you can use other neutral oils like vegetable oil, sunflower oil, or even light olive oil. I recommend avoiding any strong-flavoured oils like extra virgin olive oil or coconut oil as they may overpower the chocolate and orange flavours.
Yes, you can substitute the plain flour with a gluten-free 1:1 baking flour blend. Ensure it contains xanthan gum for the best texture. The one I use and recommend is Bob’s Red Mill.
If you do make this recipe, please be sure to leave a comment and ⭐⭐⭐⭐⭐ rating below! And tag any of your creations on Instagram with @eightforestlane as I would love to see.
More vegan cupcake recipes:
Vegan Matcha Cupcakes
Vegan Strawberry Cupcakes
Vegan Lemon Cupcakes
Vegan Vanilla Cupcakes
Chocolate and Orange Cupcakes
Ingredients
For the chocolate orange cupcakes:
- ⅓ cup canola oil
- ¾ cup white sugar
- 1 teaspoon vanilla extract
- Zest of 1 orange
- 1 ¼ cup plain flour
- ½ cup cocoa powder
- 1 teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- Pinch salt
- ½ cup dairy free milk
- ½ cup orange juice
For the chocolate orange buttercream:
- 125 grams dairy free butter
- 1 teaspoon vanilla extract
- Zest of 1 orange
- ½ cup cocoa powder
- 3 ½ cups icing sugar
- 2 tablespoons orange juice
Instructions
- Preheat the oven to 180°C (350°F) and line a muffin tin with 12 cupcake liners.
- In a large mixing bowl, whisk together the canola oil, white sugar, vanilla extract, and orange zest until combined.
- In a separate bowl, sift together the plain flour, cocoa powder, baking powder, bicarbonate of soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk and orange juice, whisking until the cupcake batter comes together. Scrape down the sides of the bowl as needed.
- Spoon the mixture evenly into the cupcake liners, filling them ¾ full.
- Bake for 20-25 minutes, or until the tops spring back when lightly touched. Let cool completely before frosting.
- Chocolate Orange Buttercream: Using a hand mixer or a stand mixer with the paddle attachment, beat the dairy free butter, vanilla extract, and orange zest for 1-2 minutes until creamy.
- Add in 3 cups of icing sugar and the cocoa powder, then beat on medium until combined.
- Gradually add the orange juice, one tablespoon at a time, as the mixture thickens. If the frosting is too thick, add a little more orange juice. If too thin, add the remaining icing sugar, until smooth and creamy.
- Transfer the buttercream to a piping bag fitted with your preferred tip and pipe onto the cooled cupcakes. Garnish with orange slices and extra zest if desired.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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