Chocolate Orange Cupcakes

These scrumptious chocolate cupcakes are not just fluffy, flavorful, and simply gorgeous, they also stay in perfect shape at room temperature and are made without any refined sugar. Fresh orange zest gives those irresistible beauties a burst of citrussy freshness that combines so well with rich, dark chocolate.

Remember to soak the cashews!

You will need:

• a high speed blender
• stand mixer with whisk attachment or good quality hand mixer

Ingredients:

For the chocolate frosting:

• 1 generous cup (140 g) raw, unsalted cashews, soaked in filtered water overnight or for at least 4 hours
• 3.5 oz (100 g) cacao butter, chopped
• 2 healthy Tbsp coconut oil
• generous ¼ cup (1.1 oz/30 g) unsweetened cocoa or cacao powder
• creamy top of one 13.66 fl oz (403 ml) can full-fat coconut milk (don’t shake the can!), save the liquid for smoothies
• 1/3 cup + 1 Tbsp (100 ml) maple syrup
• 1 tsp pure vanilla extract

For the batter:

dry ingredients:

• 1 cup (135 g) all purpose einkorn flour
• generous ¼ cup (1.1 oz/30 g) unsweetened cocoa or cacao powder
• 1 1/2 tsp baking soda
• ¼ tsp Celtic sea salt

wet ingredients:

• 1 Tbsp ground flaxseed
• 2 Tbsp water
• 1/3 cup (80 ml) plant-based milk
• 1/2 cup (120 ml) maple syrup
• 1/4 cup (60 ml) coconut oil, melted on low heat
• 2 tsp apple cider vinegar
• 1 tsp pure vanilla extract
• zest of 1 organic, thoroughly rinsed orange

Optional:

• cocoa/cacao powder and/or unsweetened coconut shreds to decorate

Preparation:

For the chocolate frosting, heat cacao butter and coconut oil in a double boiler or water bath. Here is my favorite method: fill a bowl (not plastic!) halfway with boiling water. Place a bigger bowl (also not plastic!) on top of the smaller one. Add cacao butter and coconut oil to the bowl on top.

It takes about 10 minutes for the cacao butter to melt, but it depends on the size of the chunks.

Drain cashews. Place all the frosting ingredients, including melted cacao butter and coconut oil, into your high speed blender.

Blend at highest setting for about 2½ minutes until creamy and smooth. You might have to stop the blender to scrape down the sides.

Scrape the chocolate cream into the bowl of your stand mixer. If you plan on using a hand mixer, pour into your regular large mixing bowl. Let chill in the fridge for about an hour, and then pop into the freezer for another 15-25 minutes. set a timer and keep checking. It should be cold but not frozen. Alternatively, if your freezer space is limited, you could let it chill in the fridge for about 3 hours.

While you’re waiting, prepare the batter for the cupcakes.

Preheat the oven to 350°F (175°C) and place 12 silicone- or paper liners into a muffin pan.

Make a flax egg by mixing flaxseed with water, and let it thicken for about 10 minutes.

In a large bowl, stir together flour, cocoa, baking soda, and salt. Set aside.

In a different bowl, thoroughly combine the wet ingredients, including flax egg, then pour them into the bowl with the dry ingredients. Carefully stir until just combined. Evenly distribute batter into the paper liners. They should be no more than half way filled.

Pop into the oven and bake for about 15 minutes. When they are done, set aside and let cool at room temperature.

When the frosting is properly chilled, it’s ready to be whisked at the highest setting until very fluffy and light.

Pipe frosting onto the cupcakes. I chose a rose shape, but feel free to be creative (*see notes).

Optionally, you can sift cocoa powder over the chocolate beauties and as an accent sprinkle coconut shreds on top. Best at room temperature. Enjoy!

Notes:

• You can use this chocolate frosting for a cake as well.
• The time the frosting should stay in the freezer highly depends on the size of the bowl and the surface area. The bigger the bowl the shorter the time.
• I love the fact that they don’t melt away at room temperature.
• You can use the liquid part of the coconut milk for smoothies or a delicious Mango Ginger Lassi
• Should you use cocoa or cacao? Well, it depends on your taste buds. Cacao is the much healthier choice because it is minimally processed, not roasted, and raw. It has a slightly bitter taste which some love and some don’t. Cocoa comes from roasted cacao beans, is more processed, not as nutrient rich as cacao, but less bitter. I usually use half cocoa, half cacao for richness.
• *) For the rose pattern, I used a 2D piping tip from “Wilton”, started in the center of the cupcake and made about 2½ circles.