Chocolate Orange Cupcakes- Vegan! – a delicious recipe with whole wheat pastry flour, Dutch, baking powder, salt, stevia, soymilk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
Sift together flour, baking powder, baking soda, salt, cocoa, set aside.
3
Whisk together wet ingredients (prunes through orange extract) until foamy, add orange peel.
4
Add wet ingredients to dry and combine.
5
Fold in melted chocolate.
6
Line 16 (or possibly more) muffin tins with cupcake liner.
7
Pour batter in, filling cup 3/4 of the way.
8
Bake at 350 20-25 minutes, until toothpick inserted into center comes out clean.
388
kcal
Calories
9
g
Fat
71
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 2 cups whole wheat pastry flour, ¾ cup Dutch-processed cocoa powder, 2 teaspoons baking powder, ½ teaspoon sea salt, and more.
Yes, Chocolate Orange Cupcakes- Vegan! falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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