These cupcakes aren't 100% like Jaffa Cakes, but they are still quite yummy. They are best served cooled because the marmalade filling is very hot straight out of the oven.
1/2 cup coconut oil, warmed until liquid
2/3 cup demerara sugar (or raw sugar)
1 tablespoon cider vinegar
1 ½ cups rice milk (warmed to room temperature)
1 ½ teaspoons pure vanilla extract
1 teaspoon pure orange extract
zest of one orange
1/4 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
2 ¼ cups all-purpose flour
3/4 cup of vegan chocolate chips
Approximately 1/4 cup of Sweet Orange Marmalade
Preheat oven to 350 degrees Fahrenheit and line a muffin pan with 12 paper baking cups.
Beat together the coconut oil and sugar. Mix in the rice milk and cider vinegar. Add the orange and vanilla extracts. Add the orange zest, baking soda, baking powder, and salt. Mix until well combined.
Slowly incorporate the flour taking care not to over mix.
With a spatula or spoon, stir in the vegan chocolate chips.
Portion out the batter into the pre-lined muffin pan - filling only about half-way.
Scoop a spoonful of orange marmalade into the center of each cupcake and fill the cupcake cups with the remaining batter. They don't rise a lot, so I filled the cups almost to the top.
Bake for 20-22 minutes or until a toothpick inserted into the center of a cupcake comes out relatively clean (it might have a little marmalade on it).
Makes 12 cupcakes.
I iced my cupcakes with this Vegan Orange-Chocolate Frosting.