Chocolate-Orange Halloween Cupcakes


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
Prep time
Cook time
Total time
Recipe and photo by Sakura, and originally shared with us from her vegan baking blog.
Serves: 12 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
  • 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)
  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.

About Author

Alisa is the founder of, 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.


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

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

  3. Pingback: Chocolate-Orange Vegan Cupcakes - All Things Cupcake

  4. 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!

Leave A Reply

Rate this recipe: