Best 4 Vegan Chocolate Orange Jaffa Cupcakes Recipes
Indulge in a delightful culinary journey with our exquisite Vegan Chocolate Orange Jaffa Cupcakes, a symphony of flavors that will tantalize your taste buds. These delectable cupcakes are crafted with a moist and fluffy orange-infused sponge, generously filled with a luscious chocolate ganache, and topped with a zesty orange buttercream frosting. Each bite is an explosion of citrusy sweetness, rich chocolate indulgence, and velvety smoothness. Whether you're a seasoned vegan baker or simply seeking a delightful plant-based treat, these cupcakes promise an unforgettable experience.
**Recipes included in the article:**
1. **Vegan Chocolate Orange Jaffa Cupcakes:** The star of the show, these cupcakes are a harmonious blend of orange and chocolate flavors. The orange-infused sponge provides a light and airy base for the decadent chocolate ganache filling and tangy orange buttercream frosting.
2. **Orange-Infused Sponge:** This recipe guides you through creating the perfect orange-flavored sponge, ensuring a moist and fluffy texture that complements the rich chocolate ganache.
3. **Chocolate Ganache Filling:** Learn how to make a smooth and velvety chocolate ganache filling that will tantalize your taste buds with its rich and decadent flavor.
4. **Orange Buttercream Frosting:** Discover the art of crafting a light and fluffy orange buttercream frosting, adding a zesty and refreshing touch to the cupcakes.
5. **Assembly and Decoration:** This section provides detailed instructions on assembling the cupcakes, filling them with the chocolate ganache, and topping them with the orange buttercream frosting. You'll also find tips on decorating the cupcakes with orange zest or candied orange peel for an extra burst of citrusy goodness.
VEGAN CHOCOLATE ORANGE (JAFFA) CUPCAKES
A recipe I found floating around on the internet, based on Jaffa candy, which I vegan-ized. We like to serve these with a simple chocolate buttercream icing in which the milk is replaced with orange juice. They're also great with your traditional chocolate buttercream, too!
Provided by SAHS7930
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 9
Steps:
- Blend cocoa powder and hot water.
- Combine the sugar, butter substitute, flour, baking powder and applesauce in a bowl. Beat for 3 to 4 minutes until pale and creamy.
- Put half the mixture into a second bowl. Fold the orange juice and rind into one bowl. Fold the cocoa-water into the other bowl.
- Spoon the two mixtures evenly into lined or greased cupcake tins. Draw a knife through the mixture to create a marble effect.
- Bake at 350°F for 20 or until a toothpick inserted in the center comes out clean. Remove from the oven and leave to cool in the tin for 5 minutes. Cool completely on a wire rack.
CHOCOLATE ORANGE CUPCAKES
Make and share this Chocolate Orange Cupcakes recipe from Food.com.
Provided by looneytunesfan
Categories Dessert
Time 35m
Yield 9 cupcakes
Number Of Ingredients 11
Steps:
- In a bowl, combine the flour, sugar, cocoa, baking soda and salt. In another bowl, combine the mayonnaise, orange peel and vanilla; gradually add orange juice until blended. Stir into dry ingredients just until combined. Stir in chocolate chips (batter will be thick). Fill paper-lined muffin cups two-thirds full.
- Bake at 350° for 18-23 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners' sugar.
Nutrition Facts : Calories 227.7, Fat 7.7, SaturatedFat 2.5, Cholesterol 3.4, Sodium 299.4, Carbohydrate 38.9, Fiber 2, Sugar 18.3, Protein 3.2
CHOCOLATE ORANGE CUPCAKES (VEGAN)
I have found using my new muffin tin creates a diferent shape cupcake. My husband and I reckon the peak in the centre of the cupcake is caused by the metal tin reflecting heat focusing it in on the centre of the cupcake. I usually use silicone trays for my cupcakes. This recipe is from Vegan cupcakes takeover the world by Isa Chandra Moskowitz and Terry Hope. It can be frosted but I decided that would not be appropriate for these cakes as they were destined for a sick mother in law in hospital. I love the melt in your mouth texture of these cupcakes
Provided by cakeinmyface
Categories Dessert
Time 30m
Yield 12 cupcakes
Number Of Ingredients 13
Steps:
- Preheat oven to 350 gas mark 4 and line a pan with cupcake liners.
- Whisk together soy milk and vinegar and orange juice and set aside to allow to curdle. Add sugar oil, extract to the soy milk and whisk until foamy.
- In a separate bowl sift all the dry ingredients add in two batches to the wet and beat until no large lumps remain a few small lumps are ok.
- Pour the mixture into the liners until 2/3rd s full bake for 18- 20 minutes until a toothpick inserted into the centre comes out clean.
Nutrition Facts : Calories 158.4, Fat 6.9, SaturatedFat 0.7, Sodium 154, Carbohydrate 23.1, Fiber 1.4, Sugar 12.8, Protein 2.5
CHOCOLATE ORANGE CUPCAKES
Make and share this Chocolate Orange Cupcakes recipe from Food.com.
Provided by evelynathens
Categories Dessert
Time 35m
Yield 12 cupcakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C).
- Line 12 standard muffin cups with paper liners.
- In a small bowl, stir the cocoa powder into the hot water until it dissolves; set aside.
- Sift the flour, baking powder, baking soda, and salt together into a bowl.
- Using the finest rasps of a hand held grater, grate the zest from the orange into the bowl. Set aside.
- In a large bowl, whisk together the eggs and granulated sugar until well combined.
- Whisk in the buttermilk and vanilla, then the dissolved cocoa.
- Whisk in the melted butter, then the dry ingredients.
- Using a tablespoon, divide the batter among the muffin cups filling each about half full.
- Bake until the cupcakes are puffed and a skewer inserted into the center of one comes out clean 15-20 minutes.
- Let cool completely on a wire rack.
- Remove the cupcakes from the pan.
- To make the frosting, melt the chocolate in a double-boiler or in the microwave and let cool to room temperature.
- Meanwhile, using a stand mixer, beat the butter and confectioners' sugar with the paddle on medium speed until creamy and smooth, about 3 minutes.
- Beat in the melted chocolate until combined.
- Fill a pastry bag fitted with a 1/2-inch star tip with the frosting and pipe a spiral on top of each cupcake.
- Refrigerate the cupcakes until 30 minutes before serving to set the frosting.
Nutrition Facts : Calories 367.9, Fat 20.4, SaturatedFat 12.6, Cholesterol 82.2, Sodium 142.4, Carbohydrate 45.1, Fiber 1.1, Sugar 33.7, Protein 3.3
Tips:
- Use a good quality vegan chocolate for the best flavor.
- Make sure the orange juice is fresh for the best flavor.
- Don't overmix the batter, as this can make the cupcakes tough.
- Bake the cupcakes until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool completely before frosting them.
- For a richer frosting, use vegan butter instead of margarine.
- Pipe the frosting onto the cupcakes using a piping bag fitted with a star tip for a decorative touch.
- Garnish the cupcakes with orange zest, chocolate shavings, or chopped nuts for an extra touch of flavor.
Conclusion:
These vegan chocolate orange jaffa cupcakes are a delicious and easy-to-make treat that are perfect for any occasion. With their moist and fluffy chocolate sponge, tangy orange curd filling, and creamy chocolate frosting, these cupcakes are sure to be a hit with everyone who tries them. Whether you're a vegan or not, you're sure to love these delicious cupcakes.
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