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Chocolate Orange Cupcakes

These Chocolate Orange Cupcakes are full of citrus flavour and a rich chocoate flavour. They are made from a full boiled orange giving them extra goodness and taste.
Prep Time1 hr 10 mins
Cook Time25 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: Cupcakes
Keyword: Gluten Free

Ingredients

Chocolate Orange Cupcakes

  • 1 medium/large ripe Orange this will make 1/3 cup of boiled orange puree
  • 3 Eggs
  • 3/4 Cup Coconut Cream u
  • 1/4 Cup Maple Syrup/Rice Malt Syrup
  • 2 teaspoons Vanilla Extract
  • 1/4 Cup plus 1 Tablespoons Coconut Flour
  • 1/2 Cup Almond Meal can swap with Arrowroot
  • 2 Tablespoons Cocoa
  • 3 teaspoons Baking Powder

Chocolate Whipped Cream Frosting

  • 2 Cups Coconut Cream the thickened cream taken from opened cans of coconut cream/milk that have been in the fridge overnight. Do not use the watery remains
  • 3 teaspoons Vanilla Extract
  • 3-6 teaspooons Maple Syrup
  • 1-2 Tablespoons Cocoa

Instructions

Chocolate Orange Cupcakes

  • Place the whole orange in a saucepan and cover completely with water.
  • Bring the saucepan to the boil and then reduce heat to medium for 60 minutes, being careful to keep the water covering (or almost covering) the orange at all times. If the water level gets too low add some boiling water to the pot.
  • After 1 hour drain the water and allow the orange to cool. Once cooled, cut into quarters and remove any seeds and the pilth (the thick white bit in the middle).
  • Place the orange quarters into a food processor and blend until smooth (ish). You will need 1/3 Cup of cooked and pured Orange for this recipe. Keep the left overs for more cupcakes.
  • Preheat the oven to 180C/360F.
  • Line and grease for 6 cupcakes.
  • In a large bowl place the wet ingredients and lightly whisk by hand (this includes the orange puree). DO NOT over whisk/mix.
  • Add the dry ingredients into the bowl and lightly whisk until just combined. DO NOT over whisk/mix. I like to sift my dry indredients straight into the bowl.
  • Pour the mixture evenly amungst the cupcakes.
  • Place in the oven and bake for 25-30 minutes or until cooked through.
  • Remove from the oven and allow to cool in the tin for 5 minutes and then remove the cupakes from the tray.
  • When cooled completely cover the cupcakes with the chocolate whipped cream frosting. You can also use Chocolate Ganache or let them nude!!

Chocolate Whipped Cream Frosting

  • Place the wet ingredients into a bowl and whisk until combined.
    Sift the Cocoa over the cream and whisk in.
    Place the cream back in the fridge to thicken before using.
  • The cake itself does not need to be refridgerated but the frosting may.