Rich, Zesty Chocolate Blood Orange Cupcakes (Vegan & Easy)
Citrus season is here and these vegan chocolate blood orange cupcakes are a beautiful blend of rich chocolate and bright citrus. There’s something about blood orange season that feels fleeting and dramatic—in the best way. The deep ruby flesh, floral citrus aroma, and a flavor that’s brighter and more complex than a standard orange. When blood orange is paired with rich cocoa and fruity olive oil, it becomes the kind of dessert that feels both indulgent and quietly elegant.
These vegan chocolate blood orange cupcakes are tender, moist, and deeply chocolatey without being heavy. Olive oil gives the crumb a soft, almost velvety texture, while fresh blood orange zest cuts through the richness and keeps everything balanced. They’re finished with a bright blood orange frosting that brings just enough citrus to contrast the dark chocolate base.
Perfect for winter gatherings, Valentine’s season, or anytime you want a cupcake that feels a little special without being fussy.
Why You’ll Love These Vegan Chocolate Blood Orange Cupcakes
- Moist & tender: Olive oil keeps the cupcakes soft and velvety.
- Bright citrus flavor: Blood orange adds a fresh, slightly sweet berry-like tang.
- Vegan & dairy-free: Indulgent without any animal products.
- Perfect for winter: Rich chocolate meets vibrant citrus for a seasonal treat.
- Easy to make: Simple ingredients, impressive results.
What You’ll Need
- Flour, dutch-processed cocoa powder, baking soda & baking powder
- Sugar & salt
- Olive oil & plant-based milk
- Vanilla extract
- Blood orange zest & juice
- Vegan butter & powdered sugar (for frosting)
How to Make Vegan Chocolate Blood Orange Cupcakes
Preheat your oven to 350°F (175°C) and line a cupcake pan with liners. Whisk together vegan milk and blood orange juice. In a large bowl, rub blood orange zest into the sugar. Next, sift together the dry ingredients—flour, cocoa, baking soda, baking powder and salt in a bowl. Combine all the wet ingredients: the blood orange milk + blood orange sugar with the olive oil and vanilla. Combine the wet and dry ingredients until just mixed. Scoop batter into liners and bake for 18–20 minutes. While the cupcakes cool, beat the vegan butter with powdered sugar, then add the blood orange zest and almond milk until smooth and fluffy. Once cooled, frost the cupcakes and garnish with blood orange wedge.
Vegan Chocolate Blood Orange Olive Oil Cupcakes
Ingredients
Chocolate Olive Oil Cupcakes:
- 120g (1 c) All Purpose Flour
- 30g (⅓ c) Dutch-processed Cocoa Powder
- ½ tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- 70g (⅓ c) Olive Oil*
- 150g (¾ c) Vegan Granulated Sugar
- 2 tsp Blood Orange Zest
- 177g (¾ c) Almond or Soy Milk
- 60g (¼ c) Blood Orange Juice
- 5g (1 tsp) Vanilla Extract
Blood Orange Frosting:
- 225g (1 c) Vegan Butter block or sticks
- 420g (3 ½ c) Powdered Sugar sifted
- 5g (1 tsp) Vanilla Extract
- 1 Tbs Blood Orange Zest
- 2-4 Tbs Almond or Soy Milk as needed
- Blood Orange wedges for decoration
Instructions
Make the Chocolate Olive Oil Cupcakes:
- Preheat oven to 350℉. Line cupcake pan with 10 paper liners.
- In the bowl of a stand mixer or large mixing bowl, combine the vegan granulated sugar and blood orange zest. Rub the zest into the sugar to help release the citrus oils. Set aside.
- In a measuring cup or small bowl, whisk together vegan milk and blood orange juice.
- Sift together the flour, cocoa powder, baking powder, baking soda and salt in a medium bowl.
- Add the blood orange milk mixture to the blood orange sugar. Next pour in the olive oil and vanilla extract. Mix on low-med with the paddle attachment until combined.
- In two additions, add in the dry mixture into the wet mixture. Scrape sides and bottom of the bowl. Mix until just combined and completely incorporated.
- Scoop batter evenly into 10 cupcake liners. Bake for 18-20 minutes or until tester comes out clean. Cool cupcakes in pan for 15 minutes, then transfer to racks to finish cooling completely.
Make the Blood Orange Frosting:
- In the bowl of a stand mixer with the whisk attachment or large bowl with hand mixer, beat vegan butter until creamy.
- Add the sifted powdered sugar in three additions, beating well in between each addition. After last addition beat for about 4 more minutes.
- Add in the blood orange zest, vanilla extract and 2 Tbs of almond milk. Beat for another 4 minutes until fluffy.
- If the frosting is too stiff, add 1 Tbs of almond milk. If the frosting is too soft, add up to 30g (1/4 c) more sifted powdered sugar, 1 Tbs at a time. Or chill in the fridge for 30 minutes.
Assembly:
- Once cupcakes have completely cooled, frost cupcakes with blood orange frosting. Fill a piping bag with a star tip (or whatever tip you'd like) pipe swirls and finish with a blood orange wedge.
Notes
Decorating & Serving Suggestions
- Drizzle the tops with chocolate ganache for an indulgent dessert
- Make candied blood orange slices and press into tops of cupcakes
- Add a touch of pink vegan food coloring to the frosting for color
- Serve with earl gray tea to bring out the citrus flavor
These Vegan Chocolate Blood Orange Cupcakes are a perfect way to enjoy winter citrus in a rich, chocolatey treat. If you love these flavors, you might also enjoy:
- Cranberry Orange Scones – bright, tart, and tender
- Vegan Snickers Cupcakes – just like your favorite candy bar
- Vegan Chocolate Cookies – chewy, chocolatey and festive (choose your favorite sprinkles)
For more in-depth winter citrus recipes and seasonal inspiration, check out the Coven, where this month we’re diving into the best ways to celebrate citrus season with vegan baking.
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