Moist, tangy, flavor-full, mouthwatering cupcakes! This is the best way to describe these babies.
Orange-Ginger Chocolate Cupcakes
Servings 12 each
- 1.5 cups all purpose flour, unbleached
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup natural cane sugar
- 3/4 cup Water
- 1/2 cup grapeseed oil
- 1 tsp vanilla extract
- 1 tbsp freshly grated ginger
- 2 tbsp orange zest
- 2 tsp orange juice
- 2 tbsp apple cider vinegar
- 1/2 cup vegan margarine
- 2 cups powdered sugar
- 2 tsp vanilla extract
- 1 tsp orange juice
- 1/4 cup cocoa powder
Preheat oven to 375F.
In a large bowl, combine the flour, cocoa powder, baking soda, salt and sugar.
Form a crater in the middle and pour in the water, oil, vanilla, orange juice, ginger and orange peel.
Stir gently to combine, then pour in the vinegar and stir gently to thoroughly mix it in. Avoid over-working the batter.
Line a cupcake tin with paper liners. Fill each cup to about 2/3 full, being careful not to overfill.
Place the tin on the middle rack of the oven and bake for 15-18 minutes or until a toothpick inserted into the center of a cupcake comes out clean.
Remove from oven and let cool for a couple minutes in the tin. Transfer the cupcakes to a wire rack to finish cooling.
As the cupcakes cool, whip up the frosting. In a large mixing bowl and an electric mixer, blend the vegan margarine on medium-high until creamy.
On medium speed, slowly add the powdered sugar until combined.
Add in the vanilla, orange juice and cocoa powder and mix to combine.
Keep blending for a couple minutes to make it a really light and fluffy frosting.
Place in the fridge to stay cool while the cupcakes finish cooling.
Once the cupcakes are completely cooled, frost them up, add a little orange peel for decoration or perhaps a sprinkle of candied ginger pieces, serve and enjoy!