Double Choc Orange Cupcakes


There’s nothing I love more than the smell of summer. It may be the final day of winter here in Melbourne – but I have been waiting eagerly for the warmer season to be upon us (thanks to small teases of sunshine in the city) and wanted to express my excitement with a fruity twist to a delicious little treat.

These gorgeous cupcakes not only provide a double chocolate hit, but also a hint of fresh orange zest to remind you of the sunnier season. I used vegan chocolate chips (available at Coles) throughout the mixture; however dark chocolate chips also work. Decorate with multi-coloured accessories for a true summer treat and enjoy!



2 cups Whole-grain flour or flour of choice

½ cup Vegan Chocolate Chips

3 tbls cacao

1 tbls Natvia

3 tsp baking powder

1 tsp baking soda

2 eggs

1 tsp vanilla essence

¾ cup almond milk

¾ cup rice malt syrup

1 large orange for

¼ cup orange juice

3 tbs orange zest



    • Preheat oven to 170°C and place each cupcake baking cup in muffin pan
    • In a large bowl mix the flour with baking powder, baking soda, cacao and Natvia.
    • Add almond milk and eggs to mixture in alternating batches mixing lightly.
    • In a separate bowl add orange zest, orange juice, rice malt syrup and vanilla and combine well before adding to mixture.
    • Mix through vegan chocolate chips and pour mixture into each cupcake baking cup with a sprinkle of chocolate chips on top for decoration.

*Serves 15


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