Dark Chocolate Orange Cupcakes
 
 
Makes 12 cupcakes.
Author:
Ingredients
Orange Cupcakes
  • 1½ cups unbleached all purpose flour
  • 1 cup organic granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup plain, unsweetened almond milk (warmed to room temperature)
  • ⅓ cup organic refined coconut oil, melted
  • 2 tablespoons water
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon vanilla extract
  • zest of one navel orange
Dark Chocolate Buttercream
  • ⅓ cup organic refined coconut oil, solid
  • 1¼ cups organic powdered sugar
  • ¼ cup unsweetened, natural or Dutch processed cocoa powder
  • 2 tablespoons plain, unsweetened almond milk
  • 1 teaspoon vanilla extract
  • dark chocolate bar for sprinkling shavings over cupcakes & orange slices for garnish (optional)
Instructions
Orange Cupcakes
  1. Preheat oven to 350 F. Add apple cider vinegar to almond milk and set aside. Sift flour, cornstarch, baking powder, baking soda, and sea salt into a large bowl. Sift flour mixture 4 more times. (Do not skip this step, thoroughly sifting the flour is essential to achieving a light, cakey texture.)
  2. In a large bowl combine sugar, vanilla extract, almond milk, melted coconut oil, and orange zest. (Before adding almond milk make sure it is at room temperature or else it will cause the coconut oil to harden. Warm in the microwave in 10 second increments if it is cold to the touch.) Thoroughly whisk together all ingredients.
  3. In three additions, add flour mixture to wet ingredients, whisking thoroughly after each addition to break up any clumps. Line a standard muffin tin with cupcake liners. Using a ¼ measuring cup, divide batter evenly among muffin cups. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
  4. Remove cupcakes from tin and allow to cool completely on a cooling rack before frosting.
Dark Chocolate Buttercream
  1. Sift together powdered sugar and cocoa powder. Combine coconut oil, almond milk and vanilla extract in a large mixing bowl. Add ⅓ of powdered sugar and cocoa mixture to coconut oil and beat on medium-high with a double whisk hand mixer until well incorporated. Add remaining powdered sugar and cocoa mixture in 2 increments, beating thoroughly after each addition. Continue to beat on medium-high until buttercream is light and fluffy. If buttercream is too melty from the coconut oil, place in fridge for five minutes then continue to beat with the hand mixer.
  2. Frost cupcakes using a knife or offset spatula. Sprinkle with dark chocolate shavings and garnish with an orange slice if desired.
  3. Cupcakes can be stored in an airtight container at room temperature for up to 3 days.*
Notes
* If it's warmer in your kitchen, keep cupcakes in the fridge to prevent the frosting from melting. Because of the coconut oil, the frosting will firm up when cooled, so be sure to remove from the fridge at least 30 minutes before you plan to eat them to allow the frosting to come back to room temperature.
Recipe by The Mostly Vegan at https://www.themostlyvegan.com/dark-chocolate-orange-cupcakes/