This post may include affiliate links for products or services. This means that if you click on an affiliate link and purchase the item, I may receive an affiliate commission. For more information, check out the disclosure here.
Rich chocolate and orange flavors come together in these moist and tasty Chocolate Orange Cupcakes that are to die for! To say that friends were surprised by how much they enjoyed this flavor combination would be an understatement. Inspired by Terry’s Chocolate Oranges.
What ingredients do I need to make Chocolate Orange Cupcakes?
Cake flour – See the notes below the recipe for a cake flour substitute using all-purpose flour. Cake flour gives the cupcakes a softer crumb texture than all-purpose flour.
Dutch-processed cocoa powder – I used Hershey’s Special Dark 100% Cocoa Powder. Keeps the cupcakes more moist than regular unsweetened cocoa powder.
Baking powder – Acts as a leavening agent that helps the cupcakes rise while they are baking.
Salt – Balances out the sugar and helps with the baking process. I used regular table salt.
Navel orange, zested and juiced – You’ll get about 1 teaspoon of zest and ⅓ cup of orange juice.
Granulated sugar – Adds sweetness and helps with the baking outcome.
Oil – I used canola oil, but vegetable oil will work, too. Adds fat that adds to the moisture of the cupcakes.
Eggs, room temperature – It’s important to have the ingredients all be the same temperature for the best baking outcome.
Vanilla extract – Complements the chocolate flavor.
Whole milk – Whole milk is best because the fat will help keep the cupcakes moist.
Unsalted butter, softened – You want the butter to be at room temperature so it will be easy to cream for the frosting.
Powdered sugar – Sweetens and thickens the buttercream frosting.
What equipment and supplies do I need to make chocolate orange cupcakes?
1 (12-cup) muffin tin
12 cupcake liners
Medium mixing bowl
Whisk
Large mixing bowl
Electric mixer or stand mixer with a paddle attachment
How do I make Chocolate Orange Cupcakes?
Preheat the oven to 350°F. Line a regular 12-cup muffin tin with 12 cupcake liners. Set aside.
Chocolate Orange Cupcakes:
In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt until it is well combined.
In a separate large bowl, rub the sugar and orange zest together until it is fragrant, then whisk in the oil. Add the eggs, vanilla extract, and 1 tablespoon of the orange juice (save the rest for the buttercream), and whisk until the eggs are just mixed. Use a spatula to fold in about half of the dry ingredients. Add the rest of the dry ingredients and pour in the milk. Stir until everything is just combined (a few small lumps in the batter is fine). The batter will be thick and wet.
Spoon the batter into the cupcake liners until they are about halfway full (about 2 tablespoons worth of batter), then bake the cupcakes for 17 minutes, or until a toothpick inserted in the center cupcakes comes out clean. Let the cupcakes completely cool.
Chocolate Orange Buttercream Frosting:
After the cupcakes have cooled completely, use an electric mixer to combine the butter, cocoa powder, remaining orange juice, vanilla extract, and orange zest until smooth. Add the powdered sugar a little bit at a time and continue mixing until the buttercream is smooth and thick. Transfer the buttercream to a piping bag, and pipe the frosting on the cupcakes.
Garnish with orange sprinkles, Terry’s chocolate orange slices, or fresh orange slices.
Ingredient substitutions for Chocolate Orange Cupcakes:
Salted butter can be used for the buttercream instead of unsalted butter.
Vegetable or canola oil can be used in the cupcakes.
Do not use bottled orange juice for this recipe. It is too sweet.
At what temperature should these be served?
Chocolate Orange Cupcakes can be served at room temperature or chilled.
How should I store my chocolate orange cupcakes?
Counter: Store the cupcakes in an airtight container, and store them at room temperature for 2 days. If it’s warm out, the buttercream may melt.
Refrigerator: Store the cupcakes in an airtight container, and place them in the refrigerator for up to 5 days. Enjoy chilled or bring to room temperature before serving.
Freezer: It’s best to store the chocolate orange cupcakes before you frost them. The frosting is best when it is made fresh. Store the cupcakes in an airtight container, and place them in the freezer for up to 3 months. Thaw the cupcakes overnight in the refrigerator before serving, and frost them when you are ready to serve.
Any other notes that will help with making Chocolate Orange Cupcakes?
• Do not overmix the batter once the dry ingredients are added. Mixing too much will cause more gluten to develop and the cupcakes won’t rise.
• Tip! Use a cookie scoop to spoon the batter into the cupcake liners.
• I used Sweet Tooth Fairy Orange Sprinkles from Michael’s and Terry’s Chocolate Orange for decorating the cupcakes.
• Cake Flour Substitute: Measure out 1 ¼ cup of all purpose flour (spooned and leveled), then remove 1 tablespoon and 1 teaspoon of flour. Add 1 tablespoon and 1 teaspoon of cornstarch, and sift the mixture through a fine mesh sieve at least 3 times to aerate the flour and to make sure the flour and the cornstarch are well mixed.
Chocolate Orange Cupcakes
Equipment
- 1 (12-cup) standard muffin pan
- 12 cupcake liners
- 1 Medium mixing bowl
- 1 Whisk
- 1 Large mixing bowl
- Electric mixer or stand mixer with a paddle attachment
Ingredients
Chocolate Orange Cupcakes
- 1 1/4 cups cake flour spoon and leveled
- 1/3 cup dutch processed cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large navel orange zested and juiced
- 1 cup granulated sugar
- 1/2 cup oil
- 2 large eggs room temperature
- 1 teaspoon vanilla extract
- ½ cup whole milk
Chocolate Orange Buttercream Frosting
- 1 cup 2 sticks unsalted butter, softened
- ⅓ cup dutch processed cocoa powder
- ¼ cup orange juice
- 1 teaspoon orange zest
- 4 cups powdered sugar
Instructions
Chocolate Orange Cupcakes
- Preheat the oven to 350°F. Line a regular 12-cup muffin tin with 12 cupcake liners. Set aside.
- In a medium bowl, whisk the flour, cocoa powder, baking powder, and salt until it is well combined.
- In a separate large bowl, rub the sugar and orange zest together until it is fragrant, then whisk in the oil. Add the eggs, vanilla extract, and 1 tablespoon of the orange juice (save the rest for the buttercream), and whisk until the eggs are just mixed. Use a spatula to fold in about half of the dry ingredients. Add the rest of the dry ingredients and pour in the milk. Stir until everything is just combined (a few small lumps in the batter is fine). The batter will be thick and wet.
- Spoon the batter into the cupcake liners until they are about halfway full (about 2 tablespoons worth of batter), then bake the cupcakes for 17 minutes, or until a toothpick inserted in the center cupcakes comes out clean. Let the cupcakes completely cool.
Chocolate Orange Buttercream Frosting
- After the cupcakes have cooled completely, use an electric mixer to combine the butter, cocoa powder, remaining orange juice, vanilla extract, and orange zest until smooth. Add the powdered sugar a little bit at a time and continue mixing until the buttercream is smooth and thick.
- Transfer the buttercream to a piping bag, and pipe the frosting on the cupcakes. Garnish with orange sprinkles, Terry’s chocolate orange slices, or fresh orange slices.
Leave a Reply