Citrus Chocolate Cupcakes

Print PrintShare with Friends


Very soft decadent, yet low-fat cupcakes. These do not contain egg and can easily be made vegan. Un-iced, they are still extremely good cake-like muffins. NOTE: these cupcakes had a VERY mild citrus flavour. I have since added orange zest to the recipe for a more prevalent citrusy flavour.

Click "Yummy!" if this recipe looks good to you. Learn more.

Have a suggestion/comment about this recipe? Let the community know here:

Ingredients [?]

If you see an ingredient you would like to add to your shopping list simply click the Add ingredient icon and the item will be saved in your "Home" under the "Shopping List" link
  • add   1 tablespoon vinegar
  • add   1/3 cup mini chocolate chips
  • add   1 teaspoon vanilla
  • add   1/2 cup all-purpose flour
  • add   1/4 teaspoon orange extract (optional)
  • add   1/2 cup orange juice
  • add   1 cup whole-wheat flour
  • add   1/4 cup unsweetened cocoa
  • add   1/2 cup sugar
  • add   1 orange, zest of
  • add   1 teaspoon baking soda
  • add   3 tablespoons oil
  • add   1/3 cup water


  1. In a medium bowl combine flours, sugar, cocoa and baking soda.
  2. In a large bowl combine juice, water, oil, vinegar, vanilla, and orange extract (if desired) and orange zest.
  3. Add flour mixture to the juice mixture; stir until just moistened.
  4. Fold in chocolate chips.
  5. Spray 12 medium muffin cups or use paper liners.
  6. Fill cups half full with batter.
  7. Bake at 375F 13-16 minutes or until toothpick comes out clean.
  8. Cool 5 minutes before removing from pan.