Chocolate Orange Cupcakes

Vegan Chocolate Orange Cupcakes-8803Vegans, I have a treat for you today! Chocolate orange cupcakes that will seduce you with their moist cocoa sponge and luscious chocolate frosting. The subtle hint of orange comes through from a fine-cut marmalade used in both the batter and the icing. You would never know they were vegan!

Chocolate Orange Cupcakes

I’d picked up a rather wonderful recipe book while down house-sitting in Warwickshire, Vegan and Gluten-Free Baking, its sumptuous recipes inspired me to experiment.

There is a recipe in the book for a raspberry chocolate cake, using raspberry jam to add flavour to the sponge. A tip on the page suggested using marmalade instead of the jam to make an orange cake.

I lacked gluten-free flour and, as I’m isolated in a rural house-sit in Yorkshire with no transport at the moment, I used regular flour. I only have an Aga to cook with here and I am wary of baking large cakes in it so I decided to tweak the recipe for cupcakes.

The recipe has been altered a lot but the technique is the same. The orange chocolate frosting is similar to ganache, it has an amazing sheen. The shine becomes duller the next day but the cakes remain moist.

Chocolate Orange Cupcakes

Do try this recipe, even if you aren’t vegan, simply replace the soya milk with semi-skim. I used fine-shred marmalade as I love the tangy hit of the peel in the cakes, but if you prefer you can use shredless.

To make them gluten-free replace the plain flour with gluten-free flour and add a 1/4 tsp of xanthan gum.

Chocolate Orange Cupcakes

Preheated oven 180 C / 350 F / gas 4 

12 hole muffin pan lined with paper cases

The sponge:

  • 200 g (1 + 3/5 cups ) plain flour
  • 40 g (5 + 1/2 tbsp) good quality cocoa powder
  • 2/3 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • little pinch of salt
  • 200 g (1 cup) granulated sugar
  • 250 ml (1 cup) soya milk
  • 85 ml (2/5 cup) rapeseed, canola or sunflower oil
  • 1 tsp vanilla extract
  • 5 tbsp fine-shred orange marmalade

To frost:

  • 55 ml (1/5 cup) soya milk
  • 100 g (3.5 ounce) plain chocolate
  • 75 g (heaped 1/2 cup) icing sugar, sifted
  • 1 + 1/2 tbsp fine-shred orange marmalade plus more to brush the cakes with

Sift the flour, cocoa powder, baking powder, bicarb and salt into a mixing bowl then stir in the sugar.

In a good-sized saucepan, heat the soya milk gently with the oilvanilla extract and marmalade. Stir over the heat until combined and the marmalade has melted into the liquid.

Add the dry ingredients to the liquid in the saucepan and mix to a heavenly batter.

Fill the muffin cases just over 3/4 full and bake for 15 to 18 minutes until a cake tester comes out clean.

Cool on a wire rack.

To make the frosting, place the soya milk into a small saucepan and heat gently to boiling point. Add the chocolate and stir until melted, take off the heat immediately.

Stir in the marmalade and stir until the marmalade melts into the chocolate, add sifted icing sugar and beat until completely smooth and glossy.

Now set this glorious sauce aside to cool. It needs to be thick enough not to run off the sides of the cakes.

Meanwhile, warm a little marmalade and brush or spoon a little over each of the cakes.

Once cool enough and thick enough, top the cakes and smooth over with the back of the spoon or a palette knife.

You can allow the frosting to set further or eat them straight away with the glossy unctuous topping.

I mean, just look at this picture, you want to eat this chocolate wonderment surely!

Chocolate Orange Cupcakes

I hope you enjoy this recipe for Chocolate Orange Cupcakes, here’s the easy-print recipe card:

Chocolate Orange Cupcakes
Chocolate orange cupcakes that will seduce you with their moist cocoa sponge and luscious chocolate frosting.
Print
The sponge
  1. 200 g (1 + 3/5 cups ) plain flour
  2. 40 g (5 + 1/2 tbsp) good quality cocoa powder
  3. 2/3 tsp baking powder
  4. 1/4 tsp bicarbonate of soda
  5. little pinch of salt
  6. 200 g (1 cup) granulated sugar
  7. 250 ml (1 cup) soya milk
  8. 85 ml (2/5 cup) rapeseed, canola or sunflower oil
  9. 1 tsp vanilla extract
  10. 5 tbsp fine-shred orange marmalade
To frost
  1. 55 ml (1/5 cup) soya milk
  2. 100 g (3.5 ounce) plain chocolate
  3. 75 g (heaped 1/2 cup) icing sugar, sifted
  4. 1 + 1/2 tbsp fine-shred orange marmalade plus more to brush the cakes with
Instructions
  1. Preheat oven to 180 C / 350 F / gas 4 and line a 12 hole muffin pan with paper cases
  2. Sift the flour, cocoa powder, baking powder, bicarb and salt into a mixing bowl then stir in the sugar.
  3. In a good sized saucepan, heat the soya milk gently with the oil, vanilla extract and marmalade. Stir over the heat until combined and the marmalade has melted into the liquid.
  4. Add the dry ingredients to the liquid in the saucepan and mix to a heavenly batter.
  5. Fill the muffin cases just over 3/4 full and bake for 15 to 18 minutes until a cake tester comes out clean.
  6. Cool on a wire rack.
  7. To make the frosting, place the soya milk into a small saucepan and heat gently to boiling point. Add the chocolate and stir until melted, take off the heat immediately.
  8. Stir in the marmalade and stir until the marmalade melts into the chocolate, add sifted icing sugar and beat until completely smooth and glossy.
  9. Now set this glorious sauce aside to cool. It needs to be thick enough not to run off the sides of the cakes.
  10. Meanwhile, warm a little marmalade and brush or spoon a little over each of the cakes.
  11. Once cool enough and thick enough, top the cakes and smooth over with the back of the spoon or a palette knife.
Notes
  1. I used fine-shred marmalade as I love the tangy hit of the peel in the cakes, but if you prefer you can use shredless.
  2. To make them gluten-free replace the plain flour with gluten-free flour and add a 1/4 tsp of xanthan gum.
Adapted from Vegan and Gluten-Free Baking
Adapted from Vegan and Gluten-Free Baking
Vagabond Baker http://vagabondbaker.com/
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Vegan Chocolate Orange Cupcakes

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By Rachel Davis

5 Responses

  1. My mouth is watering right now! I wish I had access to a full kitchen and a lot of baking supplies because these look amazing. 🙂
    Adrian of Adrian’s Travel Tales recently posted…How Much Do You Spend in a Month of Traveling? Monthly Wrap UpMy Profile

  2. These look delicious!
    Kerry @ Kerry Cooks recently posted…Great British Bake-Off Season Five Episode FiveMy Profile

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