How do I achieve the marble design in the cupcakes?

To create the marble effect, spoon the orange batter into the cupcake tins first, then layer the chocolate batter on top, and gently swirl with a spoon to blend them slightly.

Why is tofu used for the icing, and how does it affect the texture?

Firm tofu is blended with sweetener to create a smooth, creamy base for the icing, providing a rich, dairy-free texture when combined with chocolate and orange.

How do I prevent the chocolate tofu icing from becoming too solid?

The recipe advises adding more orange juice to the chocolate tofu mixture, as the chocolate will naturally solidify more as it cools compared to the plain orange tofu icing.

How long should the icings cool in the fridge before piping?

The icings should cool in the fridge until completely chilled and firm enough to pipe, which typically takes at least 30-60 minutes, ensuring they hold their shape.

How should I store the iced chocorange cupcakes?

Refrigerate the iced cupcakes and serve when ready to maintain the integrity of the tofu-based icing and keep them fresh.

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Heavenly Chocorange Cupcakes
[Vegan]

CM By: Clémence Moulaert

Author Bio

After turning vegan, I discovered a particular talent for baking delicious cruelty-free cakes and cookies.... Read More

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Close-up of Heavenly Chocorange Cupcakes, each topped with a swirl of dual chocolate and orange tofu icing, garnished with orange zest.

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Chocorange Cupcakes [Vegan]

Dairy Free

Vegan

These vegan cupcakes are topped with a soft dark chocolate icing, mixed with orange zest. Every bite is chocolate heaven with a surprise hint of orange.

Ingredients You Need for Heavenly Chocorange Cupcakes [Vegan]

For the cupcakes

2 cups plain flour
1 orange, juice and zest
2 tsp dark cocoa powder
1/2 cup brown sugar
1/2 tsp baking powder
3/4 cup almond milk, divided

For the icing

2 cups firm tofu, drained
2/3 cup dark chocolate (at least 70%)
2 tbsp agave syrup (or any liquid sweetener of your choice)
1 orange, juice and zest

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How to Prepare Heavenly Chocorange Cupcakes [Vegan]

Pre-heat the oven at 200ºC/ 392ºF.
Mix the flour, 150ml almond milk, brown sugar and baking powder–but do not overmix, as this toughens up the batter.
Separate the batter in half: in a smaller bowl, combine half the batter with cocoa powder and 25ml almond milk; in another bowl combine the other half with the zest of one orange and the juice of half of one.
Spoon the orange batter in the cupcake tins, then the chocolate batter on top of it. With your spoon create marble designs (similarly to a marble cake). Bake the cupcakes in the oven for 40 minutes, or until cooked through.
Meanwhile, create your icing. Blend the tofu with the sweetener until smooth. Separate in half like the cake batter. Add the zest of an orange and 1/3 of the juice to one half; add the remaining 2/3 of the orange juice to the other. You also want to melt the chocolate over a pot of hot water and mix it into the second half. You want to add more juice to the chocolate tofu because as soon as the chocolate cools, it will solidify more than the orange tofu icing. Let the icings cool in the fridge.
When the cupcakes have completely cooled, fill an icing bag with the two types of icing. When you ice the cupcakes, you should get a dual icing over the cupcakes (see pictures). Half of the icing bag should be filled with chocolate icing on side, and half with orange icing on the other side.
Refrigerate the iced cupcakes and serve when ready. Or eat straight away–no shame in that!