• Chocolate cupcake base: PLEASE NOTE: if you are making this with wheat flour, omit the xanthan gum!
  • 1 1/2 Cups GF flour blend (I like to use the following:)
    • 3/4 Cup sorghum flour
    • 3/4 Cup potato starch (may use tapioca starch)
  • 1/2 Cup non-dairy milk
  • 1/2 Cup orange juice
  • 1 Cup sugar
  • 1/2 Cup apple sauce
  • 1/2  Cup cocoa powder
  • 1 orange, zested
  • 2 Tablespoons maple syrup
  • 1 Tablespoon xanthan  gum OR ground chia seeds
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon baking soda
  • 1/4  teaspoon sea salt
  • Orange Chocolate Butta Cream:
    • 4 cups powdered sugar
    • 6 oz chocolate, melted
    • ½ cup non-dairy butter or coconut oil (room temp)
    • 1 tablespoon orange zest
    • ¼ cup orange juice
  • Optional –  1tsp Marine Phytoplankton powder for added nutrition (I like this one)


1. Preheat your oven to 350 degrees Fahrenheit.  In a large mixing bowl, combine your flours, sugar, cocoa powder, xanthan gum, baking powder, baking soda, sea salt, and whisk to combine.  Form a well in the center of your dry ingredients and add your milk, orange juice, orange zest, apple sauce, maple syrup, vanilla extract, apple cider vinegar and phytoplankton if you’re using it, and whisk until fully incorporated and clump-free.

2. Add paper liners to your cupcake tin and grease with non-stick spray.  Fill each tin 3/4 full with batter and pop them in the oven for 22-25 minutes (while your cupcakes are baking prepare your buttacream!).  Insert a toothpick into the center and if it pulls out clean, the cupcakes are done!  Let cool completely before you frost them!

3. In your stand mixer (or you may of course use a hand mixer) combine the melted chocolate, butter, orange juice & zest,  and mix on medium-high speed until fully blended.  On LOW speed, slowly add 1/2 Cup of your sugar at a time and mix on low until incorporated, until all is mixed (I like to drape a towel over my mixer as to not let sugar “dust” escape and coat my entire kitchen).  Once all of your sugar is added, turn the mixer up to medium-high speed and blend until your butta cream has soft fluffy peaks.

4.Once your cupcakes are done baking be sure to let them cool completely (I cannot stress this enough! Otherwise, the butta cream will melt off.  Of course it’ll still taste fantastic 🙂 )!!   Once they are cool pipe your cupcakes as you wish!

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