Tuesday, 19 January 2016

Ginger & Orange Chocolate Cupcakes

Recently, one of my friends turned up with these vegan chocolate cupcakes to share. (Yes, I do have the best friends. I know.) They were really light and amazingly moist, and naturally I had to have the recipe. I could detect a hint of orange, but I was surprised to learn there was also ginger in there -- and we both agreed that more would be good.

Chocolate orange & ginger cupcakes

It was my birthday a couple of weeks ago, and that seemed as good an excuse as any to do a bit of baking. I thought I'd have a go at making the same recipe, but try to make the ginger a bit more prominent by replacing the grated ginger with bigger candied ginger pieces.

A few other tweaks: I used fairy cake cases, which are a bit smaller than the cupcakes the original recipe envisions -- so my version makes more and they cook more quickly. I skipped the frosting, too, meaning that these little buns are only about 130 calories each. And I used a mixture of soft brown sugar and dark muscovado for a richer flavour.

Fresh from the oven, the cake tops were slightly hard, but kept overnight in a cake tin they softened up, getting squidgy and sticky and just better all round, so I highly recommend making these a day in advance.

Chocolate Orange & Ginger Cupcakes
Makes 36

150g candied ginger
500g plain flour
250g soft brown sugar
150g dark muscovado sugar
80g unsweetened cocoa powder
2tsp bicarbonate of soda
1tsp salt
400ml cold coffee
240ml sunflower oil
2tsp pure vanilla extract
2tsp orange extract
4tbsp cider vinegar
  1. Preheat the oven to 190°C (375°F) and set out 36 paper cases in a bun tray.
  2. Cut the candied ginger into small pieces, about ½cm cubed.
  3. Mix the dry ingredients together in a large bowl.
  4. Fold in the coffee, oil, vanilla, and orange extracts.
  5. Stir in the vinegar. The batter will get lighter in colour as the vinegar reacts, and you may see bubbles -- this is nothing to worry about and the colour will soon settle down.
  6. Divide the cake mix into the paper cases. Take care not to fill each case above 2/3rds full, to give the batter space to rise.
  7. Bake for 12-15 minutes, until a skewer comes out clean.
  8. Leave to cool for a couple of minutes in the trays before removing to a wire cooling rack.

Chocolate orange & ginger cupcakes


Rachel said...

They sound delicious. Chocolate Orange is becoming a little dull, the ginger should spice it up nicely!

low carb recipes said...

Awesome cupcake recipe! Is there a reason you prefer sunflower oil? Can I use avocado or olive oil in place?

Charlotte Klein said...

OMG, stop it. So apparently here on the Northeast we're prepping for a major snowstorm and I've been thinking of some things that I can cook/bake since it looks like we might be housebound for a few days. Totally bookmarking this recipe! I don't think I have candied ginger though and am scared that running to the stores right now will be mass chaos...

Hope all is well with you and the hubs, Rachel!! XOXO

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