Chocolate and Orange Cupcakes

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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings cupcakes

Calories 390kcal

Author Sally

Equipment

Ingredients

For the chocolate orange cupcakes:

⅓ cup canola oil
¾ cup white sugar/granulated sugar
1 teaspoon vanilla extract
Zest of 1 orange
1 ¼ cup plain flour/all purpose flour
½ cup cocoa powder
1 teaspoon baking powder
¼ teaspoon bicarbonate of soda/baking 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

Dairy free milk: I have used oat milk, almond milk, vanilla almond milk, and soy milk in this recipe and all produce a perfect cupcake.

Nutrition