Vegan Chocolate Orange Cupcakes - Recipe

For the cupcakes:2 1/2 cups all-purpose flour
**see the bottom of the page for gluten-free
 alternatives to all-purpose flour**
4 tbsp. cocoa powder
pinch of salt
2 cups confectioners/icing sugar
1/2 cup unsweetened applesauce
2 cups cold water
2 tsp. white vinegar
2 tsp. baking soda
1 cup semi-sweet vegan chocolate chips (these are generally made with soy rather than dairy milk)
1 1/2 tbsp. orange zest
1. Preheat the oven to 375F. Sift the flour, cocoa, salt and sugar into a large bowl and set aside. In a separate bowl, combine the applesauce, water, vinegar, and baking soda. Add the flour mixture and stir well to combine. Fold in the chocolate chips and orange zest with a large spoon or spatula. Spoon a heaping tablespoon of batter into each well of a mini muffin tin lined with baking cups. Bake for 14-16 minutes. Remove pan from the oven and cool for 5 minutes. Remove the cupcakes from the pan and cool on a wire rack for an additional 25 minutes.

For the frosting:
1/4 cup vegan margarine

1 tsp. orange extract
2-3 tbsp. orange juice
2 cups organic confectioners/icing sugar
2 drops yellow food coloring, 1 drop red food coloring (if desired)


2. Beat the margarine and orange extract on a low speed until light and fluffy. Add the icing sugar 1/2 cup at a time, beating between intervals. Add food coloring to reach desired orange color. Add small amounts of orange juice to reach the desired consistency. Frost each cupcake with a beveled spatula or piping bag. 


Makes approximately 24 mini cupcakes