Chocolate Ganache Piped Orange Cupcakes (Eggless Orange Cupcakes)
Light and fluffy eggless orange cupcakes topped with silky smooth dark chocolate ganache. These vegan orange cupcakes are super easy to make that even a novice can easily bake and devour it. It’s all made from scratch, so soft, tender and insanely delicious.
The recipe uses freshly squeezed orange juice and orange zest to make the cupcakes. The rich frosting is 2 ingredients ganache – dark chocolate and non-dairy heavy cream.
These cupcakes can be baked for any occasion whether be a get-together, potluck, birthday party or simply to satisfy your dessert carving. It’s a straightforward recipe and definitely a crowd pleaser dessert.
These gorgeous vegan orange cupcakes are fresh and zesty with the most luxurious, silky and shiny dark chocolate ganache frosting studded on top.
The cupcakes are moist and fluffy with that uplifting citrus flavour from fresh orange juice, lemon juice and orange zest. You can feel it in every bite of these beauties. I bet you can’t stop with just one!
If you love the aroma of orange flavoured desserts baking as much as I do you’ll also love this whole wheat orange cake or this glazed orange bundt cake.
This combination of orange and chocolate is a killer combination and is oh so delicious!
WHY YOU’LL LOVE THIS VEGAN ORANGE CUPCAKES
● eggless yet soft and fluffy
● one bowl recipe
● straight forward recipe
● quick and easy
● simple ingredients
● its vegan
● rich and decadent
LETS TALK INGREDIENTS
Here’s what goes inside this vegan orange cupcakes. I have also mentioned the possible ingredient SUBSTITUTION in the list below.
● Flour – The recipe uses all purpose flour (maida). For more healthier version you may use whole wheat flour (atta) or 50-50 ratio of both.
● Orange Juice – The recipe uses freshly squeezed orange juice. You can substitute fresh juice with store bought juice. But highly recommend using fresh orange juice.
● Orange Zest – Fresh grated orange zest is used for the extra flavor and citrusy taste.
● Sugar – Regular refined sugar is used here. You may used brown sugar. If you don’t want to use sugar you many use jaggery or cane sugar.
● Leavening Agents – Since this is an eggless recipe both baking powder and baking soda is used in this recipe to give a perfect amount of lift to the cupcake.
● Salt – A dash of salt is used to help balance out the sweetness.
● Lemon – It’s an egg-free recipe so lemon juice is used to react with baking soda, the reaction of vinegar with baking soda releases carbon dioxide and this aerates the batter which helps in leavening the cake. You may use vinegar in place of lemon juice.
● Oil – Refined sunflower oil is used in the recipe. You can use 50-50 ratio of oil and butter. You can use any neutral flavor oil. Oil makes the cake soft, light and moist.
● Flavor – Used vanilla essence. You can also use orange essence or orange emulsion.
● Chocolate – Dark chocolate is used here. Chocolate is used for making the frosting i.e. ganache
● Whipping Cream (Heavy Cream) – The recipe uses non- dairy whipping cream. You can use fresh cream.
HOW TO MAKE THE CHOCOLATE GANACHE FROSTING
You only need two ingredients, yes just two – whipping cream or fresh cream and chocolate.
Melt the chocolate using double boiler method or in a microwave oven.
Check out my 2 ingredient chocolate ganache blog post for more detailed information about chocolate ganache.
HOW TO PIPE THE CUPCAKES
● Place the preferred noozle in the piping bag.
● Cut off the tip of the piping bag about ½ inch.
● Fill the bag with the chocolate ganache.
● Push the ganache down to the tip of the piping noozle.
● Gather the mouth of the piping bag and twist it.
● Take the cupcake and hold the piping bag straight up.
● Start at the center of the cupcake, squeeze to form a star and move over to the sides.
● Swirl around the cupcake in a circular motion till the edge of the cupcake. Voila you get a beautiful rosette.
HOW TO MAKE VEGAN ORANGE CUPCAKES WITH CHOCOLATE GANACHE FROSTING
These soft and decadent orange cupcakes are ridiculously easy to make with just a handful of ingredients. It’s ready in less than an hour, and the perfect dessert for any occasion.
I made a simple video of vegan orange cupcakes with dark chocolate ganache frosting for my readers which I have shared below. Please do watch and SUBSCRIBE to my channel if you haven’t yet. It will mean a lot to me and motivate me to come up with more videos for my readers. As always looking forward to your feedbacks!
HERE’S A STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE VEGAN ORANGE CUPCAKES
Preheat the oven @180° C for 10 minutes with both rods on.
Line cupcake moulds or tray with liners. If you don’t have liners simply grease them with oil or butter.
In a mixing bowl add in the orange juice, sugar, oil, essence, lemon juice, orange zest. Mix well to combine and allow sugar to dissolve.
Sieve in the flour, baking powder, baking soda and salt.
Gently fold the wet ingredients and dry ingredients into a smooth and lumpsfree batter.
Scoop the batter onto the lined cupcake moulds till ¾th of the cavity.
Bake the cupcakes at preheated oven @180° C for 20 minutes or until a skewer inserted comes out clean.
Remove from the oven. Transfer the cupcakes onto a cooling rack and allow to cool down completely.
Take the chilled chocolate ganache and whisk it with spoon or spatula. You can also use wired hand whisk.
Place your desired noozle onto the piping bag.
Put the ganache onto the piping bag. Gather the mouth of the piping bag and twist it.
I have used N1 star nozzle and piped beautiful rosette.
NOTES:
● 2 ingredient ganache recipe👉Chocolate Ganache
● Do not forget to preheat the oven for 10 minutes. Always bake at a preheated oven.
● You can also use whole wheat flour instead of plain flour.
● If you are not going for vegan baking you can use butter instead of oil or use 50-50 ratio of both.
● To make with egg, you can use one large egg or 2 for small eggs.
● Baking time for differ as each oven reacts differently. Try checking from 18 minutes onwards.
● You can also orange essence or orange emulsion. Emulsion will give flavor as well as colour to your cupcakes.
● Highly recommend to use fresh orange juice. If using store bought juice try using good brand orange juice.
RECIPE CARD
Vegan Orange Cupcakes With Chocolate Ganache Frosting
Equipment
- Mixing bowl
- whisk
- 240 ml measuing cups and spoons set
- sauce pan
- cupcake moulds
Ingredients
- 1 cup all purpose flour (128 grams)
- 1 teaapoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon rock salt
- ¾ cup fresh orange juice (180 ml)
- ½ cup sugar (100 grams)
- ¼ cup oil (60 ml)
- ½ teaspoon vanilla essence (2.5 ml)
- 1 tablespoon lemon juice (15 ml)
- 1 teaspoon orange zest
- 1 cup chocolate ganache Use 1 cup chocolate and ½ cup cream for this recipe (recipe link in notes)
Instructions
- Preheat the oven @180° C for 10 minutes with both rods on.
- Line cupcake moulds or tray with liners. If you don't have liners simply grease them with oil or butter.
- In a mixing bowl add in the orange juice, sugar, oil, essence, lemon juice, orange zest. Mix well to combine and allow sugar to dissolve.
- Sieve in the flour, baking powder, baking soda and salt.
- Gently fold the wet ingredients and dry ingredients into a smooth and lumpsfree batter.
- Scoop the batter onto the lined cupcake moulds till ¾th of the cavity.
- Bake the cupcakes at preheated oven @180° C for 20 minutes or until a skewer inserted comes out clean.
- Remove from the oven. Transfer the cupcakes onto a cooling rack and allow to cool down completely.
- Take the chilled chocolate ganache and whisk it with spoon or spatula. You can also use wired hand whisk.
- Place your desired noozle onto the piping bag.
- Put the ganache onto the piping bag. Gather the mouth of the piping bag and twist it. Pipe as desired.
- I have used N1 star nozzle and piped beautiful rosette.
Video
Notes
- 2 ingredient ganache recipe 👉 Chocolate Ganache
- Do not forget to preheat the oven for 10 minutes. Always bake at a preheated oven.
- You can also use whole wheat flour instead of plain flour.
- If you are not going for vegan baking you can use butter instead of oil or use 50-50 ratio of both.
- To make with egg, you can use one large egg or 2 for small eggs.
- Baking time for differ as each oven reacts differently. Try checking from 18 minutes onwards.
- You can also orange essence or orange emulsion. Emulsion will give flavor as well as colour to your cupcakes.
- Highly recommend to use fresh orange juice. If using store bought juice try using good brand orange juice.
Few Cake Recipes That You Might Like:
Dutch Truffle Cake
Eggless Pineapple Upside Down Cake
Custard Powder Cake
Berry Jam Cake
Vanilla Condensed Milk Cake
Tutti Frutti Cake
Chocolate Ganache Cake
Milk Powder Cake
Whole Wheat Fruit & Nut Cake
Mawa Pistachios Cake
Eggless Ghee Cake / Clarified Butter Cake
YOU SHOULD ALSO CHECK OUT MY MUFFINS AND CUPCAKES RECIPES
Chocolate Cupcakes With Whipped Chocolate Ganache
Chocolate Caramel Cupcakes With Strawberry Cream Frosting
Vanilla Muffins (Bakery Style)
Double Chocolate Muffins
Banana Chocolate Chip Muffins
Vanilla Chocolate Chunks Muffins
Watermelon Muffins
Banana Chocolate Muffins
Mocha Banana Chocolate Chip Muffins
Banana Chocolate Chip Mug Cake
Choco Lava Mug Cake
Here are all my Bakes & Cakes recipes if you’re craving more baking inspiration.
I hope you will try this super easy, fluffy and decadent orange cupcakes soon. Please do share your thoughts about the recipe with me here in the comments, I would love to hear from you!
Well, if you make this vegan orange cupcakes, please do leave a feedback in the comments box below or snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Happy Cooking!
Love Akum
