For the cupcakes:

• 280 ml soy milk (1 cup + 2 tablespoons)
• 1 Teaspoon apple cider vinegar (or white vinegar)
• 200 g self-raising flour (1+½ cups)
• ½ Teaspoon baking soda
• 4 Tablespoons unsweetened cocoa powder
• 200 g caster sugar (1 cup)
• 6 Tablespoons vegetable oil
• 1-2 Teaspoons orange extract (can sub for vanilla extract)

For the chocolate orange buttercream frosting:

• 180 g vegan butter (¾ cup)
• 1 Teaspoon orange extract
• 300 g icing/powdered sugar (~2+½ cups)
• 80 g unsweetened cocoa powder (¾ cup)
• 5-7 Tablespoons soy milk (The amount you need will depend on which type of vegan butter you use so add it in slowly)
• Few Tablespoons orange zest (to top, optional)