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Vegan Blood Orange Chocolate Cupcakes

5 from 1 vote
Think of these Vegan Blood Orange Chocolate Cupcakes like a hostess cupcake, with just a hint of something special. The blood orange flavor isn't strong, but it gives a nice level of sophistication to this otherwise chocolatey, fudgey baked good. And the best part? It's naturally vegan, no subs needed!
Prep Time:12 minutes
Cook Time:16 minutes
Total Time:30 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: chickpeas, chocolate, cupcake, vegan
Servings: 9 cupcakes

Ingredients

  • 210 grams all-purpose about 1 1/2 cups
  • 100 grams white sugar or superfine sugar about 1/2 cup
  • 21 grams light brown sugar about 2 tablespoon
  • 40 grams dutch processed cocoa about 1/4 cup
  • 1 teaspoon kosher salt
  • 1/4 cup vegetable oil
  • 1 cup cold water
  • 1 tablespoon blood orange juice

For the aquafaba topping

  • 118 grams aquafaba (the liquid from about 1 can of chickpeas) about 1/2 cup
  • 60 grams sugar a little over 1/4 cup

Instructions

  • Preheat the oven to 350°F.
  • Add the white sugar to a small blender (think Magic Bullet or Nutribullet) and pulse for a few seconds to make superfine sugar. Think of it as the middle ground between white sugar and powdered sugar. You can also just buy superfine sugar from the store, though it can be hard to find.
  • In a large bowl, whisk together the flour, superfine sugar, brown sugar, cocoa powder and salt.
  • In another bowl, whisk together the oil, water and orange juice.
  • Pour the liquid ingredients in with the dry and use a spatula to mix until smooth.
  • Pour the batter into either a greased or lined muffin pan, filling about 3/4 of the way up.
  • Bake the cupcakes for 18-22 minutes at 350°F, or until they have domed tops and you can insert a toothpick and it comes out clean.
  • While the cupcakes are baking, make the aquafaba topping.
  • In a stand mixer, add the aquafaba (chickpea liquid) and mix on medium-high for two minutes.
  • When it begins to look foamy and fluffy, begin adding sugar, 1 tablespoon at a time. Continue to whip for another 6-8 minutes or until the aquafaba is stiff and glossy. It will get stiff early, but will still be foamy. Keep whipping to get the desired (glossy) result!
  • When the cupcakes are finished, let them cool to room temperature and then top with a generous layer of the whipped topping.
  • It's optional, but you can add an orange slice for garnish and brûlée the whipped topping with a blowtorch. FUN!