Orange-Scented Chocolate Cupcakes
These little jewels are so lovely, delicate and scented with orange zest which makes the chocolate so much more chocolate-y.
1 1/2 cups whole wheat pastry flour
1/2 cup semolina flour
1/2 cup cocoa powder, unsweetened
2 teaspoons baking powder
1 teaspoon baking soda
Generous pinch sea salt
1/2 cup avocado oil
1 cup brown rice syrup
3/4 cup soy or almond milk
1 teaspoon brown rice vinegar
2 ounces coarsely chopped non-dairy, grain sweetened chocolate chips
2 teaspoons grated orange zest
1 cup non-dairy, grain-sweetened chocolate chips
Scant 1/4 cup soy or almond milk
2 teaspoons brown rice syrup
Grated orange zest, for decoration
Preheat oven to 350 degrees and line a 24-cup mini-muffin tin with papers. Whisk together flours, cocoa powder, baking powder/soda and sea salt. Whisk together oil, rice syrup, soy or rice milk and vinegar until smooth. Mix wet ingredients into dry to create a smooth batter. Fold in chopped chocolate and orange zest, spoon evenly into cupcake cups and bake for 20-25 minutes, until the tops of the cupcakes spring back to the touch. Remove from oven and allow to cool enough to handle the cupcakes. Remove from the tin and cool completely on a wire rack.
Make the frosting while the cupcakes cool. Place chocolate in heat-resistant bowl. Bring soy or rice milk and rice syrup to a rolling boil and pour over chocolate. Whisk together until thick and smooth. Cover loosely and set aside for 30-40 minutes to set frosting. Whisk to loosen frosting and spread over the top of each cupcake, garnishing with a sprinkle of orange zest.
Makes 24 cupcakes.