Chocolate Orange Cupcakes
prep time: 20 minutes | cooking time: 20-25 minutes | makes 16 cupcakes
This is a rich chocolate orange experience. Use your favorite chocolate icing with the zest of one orange added to it, or my simple icing below. Decorate with orange slices cut into quarters.
Equipment:
Microwave ~OR~ Small sauce pot and small saute pan
Ingredients
2 cups flour
1/2 cup Dutch processed cocoa (like Droste or Callebaut)
2 teaspoons baking powder
1/4 teaspoon sea salt
1/2 cup canola oil
1 cup maple syrup
3/4 cup soy milk
1 teaspoon vanilla
2 tablespoons Grand Marnier (I used orange liqueur. Grand Marnier is EXPENSIVE!)
2 oz semi sweet chocolate, chopped
1 tablespoon finely grated orange peel
Directions
Melt the chocolate in the microwave (1 minutes high heat) or my preferred way - a makeshift double broiler (boil some water in a small sauce pot, put a small saute pan over the sauce pot, lower heat, add chocolate, stir occasionally with a plastic spatula until melted ), let cool.
Sift together flour, baking powder, baking soda, salt, cocoa, set aside.
Whisk together wet ingredients (oil through Grand Marnier) until foamy, add orange peel. Add wet ingredients to dry and combine. Fold in melted chocolate.
Line 16 (or possibly more) muffin tins with cupcake liner. Pour batter in, filling cup 3/4 of the way.
Bake at 350 for 20-25 minutes, until toothpick inserted into center comes out clean.
Simple icing: Equal parts soybean margarine, vegetable shortening and confectioners sugar (For this recipe 1/2 cup of each should suffice). Grated orange zest to taste. Cream everything well with a soft spatula.
Another chocolate vegan recipe
Vegan Chocolate with Peanut Buttercream Frosting
From Vegan Cupcakes Take Over the World
Your Basic Chocolate Cupcake
Ingrediatents:
1 cup soy milk
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 tsp vanilla extract
1/2 tsp almond extract, chocolate extract or more vanilla extract
1 cup all purpose flour
1/3 cup cocoa powder, Dutch processed or regular (I always use Dutch Processed)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
Directions:
1. Preheat oven to 350 and line cupcake pan with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl and set
aside for a few minutes to curdle. Add sugar, oil, vanilla extract, and
other extract to the soy milk mixture and beat until foamy. In a
separate bowl sift together the flour, cocoa powder, baking soda,
baking powder, and salt. Add in two batches to wet ingredients and beat
till no large lumps remain (a few tiny lumps are okay).
3. Pour into liners, filling three quarters of the way. Bake 18-20
minutes until a toothpick inserted into the center comes out clean.
Transfer to cooling rack and let cool completely.
Peanut Buttercream Frosting
Ingredients:
1/4 cup margarine, softened
2 tbsp shortening
1/3 cup creamy peanut butter
1 1/2 tsp vanilla extract
1 1/4 cups confectioners' sugar, sifted
1 to 2 tbsp rice milk, soy milk, or soy creamer
Directions:
Cream together margarine and shortening at medium speed till smooth.
Add peanut butter and vanilla and beat until very smooth, 2-3 minutes.
Beat in sugar (Jane, I tend to start with 3/4 the recommended amount of
sugar and add to taste and desired consistency. I don't like my
frosting to be overwhelmingly sweet.) Dribble in rice milk a little at
a time, beating continuously till frosting is pale tan and very fluffy.
I used a frosting plunger to add extra frosting on the inside to add moisture and peanut butter flavor.