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    You are at:Home»Dairy-Free Recipes»Dairy Free Desserts»Chocolate-Orange Halloween Cupcakes

    Chocolate-Orange Halloween Cupcakes

    12
    By Alisa Fleming on October 14, 2012 Dairy Free Desserts

    Several years ago, I featured Sakura’s Chocolate Orange Halloween Cupcakes. Sakura was a vegan food blogger, but she has since moved onto new things and closed the virtual doors on her blog. However, her Halloween cupcakes recipe lives on, and it seemed like a perfect blast-from-the-past treat to feature once again.

    Vegan Chocolate Orange Halloween Cupcakes with Dairy-Free Swirl Frosting

    Not only are chocolate and orange a perfect flavor match, but they also suit the colors of the Halloween motif quite nicely (especially with a drop or two of natural orange food coloring for a little hue boost – see my note below). This recipe uses the magic of orange not only in the vegan Halloween cupcakes themselves, but also in the unique frosting. The topping is a swirl of orange and chocolates frostings side by side, almost like soft-serve ice cream, only richer and dairy-free!

    If you are concerned that I have sprung this recipe on you a bit too late for your party planning, have no fear. This is the ultimate last minute recipe, using everyday pantry items, and oh yes, it is perfect for your nut-free, egg-free, and soy-free guests too!

    Natural Orange Food Coloring Note: Sakura opted to go with a faint orange color in the vegan frosting of her Halloween cupcakes. Using the optional orange zest will also add a little festive orange. For a slightly punchier orange hue, you can use carrot juice instead of orange juice. The flavor will be slightly different, but still sweet and tasty. For a professional touch, forgo the artificial food dyes for natural food coloring brands like India Tree.

    Chocolate-Orange Vegan Halloween Cupcakes
     
    Print
    Prep time
    10 mins
    Cook time
    25 mins
    Total time
    35 mins
     
    Recipe and photo by Sakura, and originally shared with us from her vegan baking blog.
    Author: Sakura
    Serves: 12 cupcakes
    Ingredients
    Cupcakes:
    • ¾ Cup Non-Dairy Milk (rice, soy, coconut, almond, etc. - your choice)
    • ¼ Cup Orange Juice
    • 1 Teaspoon Apple Cider Vinegar
    • ¾ Cup Granulated White Sugar
    • ⅓ Cup Canola Oil
    • 1 Cup All-Purpose Flour
    • ⅓ Cup Cocoa Powder
    • ¾ Teaspoon Baking Soda
    • ½ Teaspoon Baking Powder
    • ¼ Teaspoon Salt
    • 1 Teaspoon Orange Zest
    Frosting:
    • ⅛ Cup + ¼ Cup Dairy-Free Margarine, divided (try select Earth Balance varieties for soy-free)
    • ½ Cup + 1 Cup Powdered Sugar, divided
    • ½ Tablespoon Orange Juice
    • Orange Zest, optional
    • ¼ Cup Cocoa Powder
    • Non-Dairy Milk, as needed (rice, soy, coconut, almond, etc. - your choice)
    Instructions
    1. Preheat oven to 180°C/350ºF and line cupcake pan.
    2. Whisk the non-dairy milk, orange juice and vinegar in a measuring cup and set aside for a few minutes to get good and curdled.
    3. Beat together the non-dairy milk mixture, oil, sugar, and orange zest. Sift in the flour, cocoa, salt, baking powder and soda and mix until no large lumps remain.
    4. Fill cupcake liners two-thirds of the way and bake for 22-26 minutes.
    5. Transfer to a cooling rack.
    6. While the cupcakes are cooling, make the two frostings.
    7. For the light / orange frosting, beat ⅛ cup margarine until fluffy. Add ½ cup sifted powdered sugar and beat again. Add ½ T orange juice and a little bit orange zest continue beating until fluffy.
    8. For the dark/chocolate frosting, beat ¼ cup margarine until fluffy. Add ¼ cup sifted (unsweetened) cocoa powder and beat again. Add about 1 cup sifted powdered sugar (1/4 cup at a time) and beat again. Add non-dairy milk if necessary.
    9. Once the cupcakes are completely cooled, put both frositngs in a piping bag, and frost nice swirls of frosting on the cupcakes.
    3.2.2704
    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    12 Comments

    1. Pingback: Episode 3: Decadent Truffle Frosting | The Next Exciting Episode

    2. Joanne on October 18, 2012 4:17 am

      Chocolate and orange is one flavor combo I’ve never really explored. But what better time than NOW…and with these cupcakes!

      Reply
      • Alisa Fleming on October 18, 2012 7:25 am

        Wow, I thought you had explored EVERY flavor combo Joanne!!

        Reply
    3. Pingback: Black Bean Savory Cupcakes” with Whipped Sweet Potato Frosting Recipe

    4. Sara Sawochka on October 15, 2012 5:54 am

      Thank you so much for the delicious recipe. I can’t wait to try it!

      Reply
    5. Shirley @ gfe on October 14, 2012 7:30 pm

      There needs to be a gluten-free version of these! Just sayin’. 😉

      Shirley

      Reply
      • Alisa Fleming on October 14, 2012 7:46 pm

        I know! I thought about adding a gf suggestion, but since they don’t have eggs, I didn’t want to go out on a limb! GF always takes more testing when egg-free.

        Reply
        • Linda on October 14, 2012 9:04 pm

          Would love to know your “almost-vegan” gf version using eggs! Thank you!!

          Reply
      • Sabrina on October 14, 2012 8:41 pm

        I second the GF option too! 🙂 I’m going to play with it and see IF it will turn out.

        Reply
    6. Pingback: Chocolate-Orange Vegan Cupcakes - All Things Cupcake

    7. Brooke Bernard on October 14, 2012 5:46 pm

      I so love that you shared with readers how to add natural, fake food dye-free color to these! Who cares if the cupcake is vegan if you top it with petroleum, after all?! Looks like a fabulous recipe! Thank you!

      Reply
    8. Ricki on October 14, 2012 2:23 pm

      These sound totally fabulous–and I LOVE that two-toned frosting! Such a great idea. And YUM.

      Reply

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