Orange-Mocha Cupcakes

So, instead of studying for the GRE Math Section today, I baked another batch of cupcakes. These are officially my fanciest cupcakes ever, and I think they're delicious! These are slight adaptations of the Mocha Cupcake and Orange Buttercream Frosting recipes in the Vegan Cupcakes Take Over The World Book, topped with mini-chocolate chips and Quick Melty Ganache.

(The Secret: I was really just looking for an excuse to use the new extracts I bought at the grocery store. Look how cool they are!)

Anyway... here are the recipes!

Orange Buttercream Frosting

Ingredients:

1/4 Cup Non-Hydrogenated Vegetable Shortening

1/4 Cup Non-Hydrogenated Margarine, Softened

2 Cups Powdered Sugar

1 Tablespoon Orange Juice

1 Teaspoon Vanilla Extract

1 Teaspoon Orange Extract

Directions:

1.     Cream together shortening and margarine.

2.     Add ½ cup of the powdered sugar, followed by the orange juice. Add another ½ cup of the sugar, followed by the vanilla extract. Add another ½ of sugar, followed by the orange extract. Add the remaining sugar.

3.     Beat until light and fluffy (3-4 minutes with a hand mixer, 7-9 minutes by hand). Cover and store in the refrigerator until it’s time to use.

Mocha-Cupcakes

These are my new favorite chocolate cupcakes.

Ingredients:

1/4 Cup Cold Espresso

3/4 Cup Almond Milk

1 Teaspoon Apple Cider Vinegar

3/4 Cup Granulated Sugar

1/3 Cup Canola Oil

1 Teaspoon Vanilla Extract

1/2 Teaspoon Almond Extract

1 Cup All-Purpose Flour

1/3 Cup Cocoa Powder

2 Tablespoon Instant Espresso or Finely Ground Coffee

3/4 Teaspoon Baking Soda

1/2 Teaspoon Baking Powder

1/4 Teaspoon Salt

Directions:

1.     Preheat oven to 350°F, and line muffin pan with paper or foil liners.

2.     Whisk together Almond Milk, Espresso, and Vinegar in a small bowl, and set aside for a few minutes to curdle.

3.     Add the sugar, oil, vanilla extract, and almond extract, and beat until foamy.

4.     In another large bowl, sift together flour, cocoa powder, ground coffee, baking soda, baking powder, and salt.

5.     Add the liquid in two batches to the dry ingredients, and beat lightly until fully incorporated.

6.     Pour into cupcake liners, filling three quarters of the way.

7.     Bake 18-20 minutes. Transfer to a cooling rack and let cool completely.

8.     Top with Orange Butter Cream Frosting, Quick Melty Ganache (recipe follows), and mini-chocolate chips.

Quick Melty Ganache

This is a great little decorative topping, and super easy to make!

Ingredients:

3 Tablespoons Almond Milk

1/3 Cup Semisweet Chocolate Chips

Directions:

1.     Heat the almond Milk in a sauce pan over medium until it beings to simmer.

2.     Remove from heat, and whisk in chocolate chips until they’re fully melted.

3.     Allow to cool for ten minutes.

4.     Scoop into a pastry bag and drizzle on top of already-frosted cupcakes.

5.       This ganache will set when fully cooled.