These Double Chocolate Orange Cupcakes are rich, moist, and bursting with citrusy goodness! Featuring deep chocolate flavor with a hint of orange zest and topped with a luscious chocolate-orange frosting, these cupcakes are perfect for special occasions, holidays, or whenever you crave a decadent treat.
Why You’ll Love This Recipe
- Rich & Moist – A double dose of chocolate with a hint of orange for a unique twist.
- Easy to Make – Simple ingredients with bakery-style results.
- Perfectly Balanced – The combination of citrus and chocolate is irresistible.
- Decadent Frosting – Creamy chocolate-orange buttercream takes these cupcakes to the next level.
- Great for Any Occasion – Perfect for holidays, birthdays, or chocolate lovers!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes:
- All-purpose flour
- Cocoa powder (unsweetened)
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Brown sugar
- Eggs
- Whole milk (or buttermilk for extra moisture)
- Vegetable oil
- Vanilla extract
- Fresh orange zest
- Fresh orange juice
- Hot coffee (enhances chocolate flavor)
- Semi-sweet chocolate chips (optional, for extra richness)
For the Chocolate Orange Frosting:
- Unsalted butter (softened)
- Powdered sugar
- Cocoa powder
- Heavy cream (or milk)
- Fresh orange zest
- Fresh orange juice
- Vanilla extract
- Melted dark chocolate (optional, for extra richness)
For Garnish (Optional):
- Orange zest curls
- Chocolate shavings
- Candied orange slices
Directions
Step 1: Prepare the Cupcake Batter
- Preheat Oven – Set to 350°F (175°C). Line a muffin tin with cupcake liners.
- Mix Dry Ingredients – In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Whisk Wet Ingredients – In another bowl, beat eggs, sugar, brown sugar, milk, oil, vanilla, orange zest, and orange juice until combined.
- Combine Wet & Dry – Gradually mix dry ingredients into wet ingredients until smooth.
- Add Hot Coffee – Stir in hot coffee (batter will be thin, but that’s normal).
- Fold in Chocolate Chips – If using, mix in semi-sweet chocolate chips.
Step 2: Bake the Cupcakes
- Fill Cupcake Liners – Pour batter into liners, filling about ¾ full.
- Bake – Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Cool Completely – Let cupcakes cool before frosting.
Step 3: Make the Frosting
- Beat Butter – In a bowl, beat butter until creamy.
- Add Cocoa & Sugar – Gradually mix in powdered sugar and cocoa powder.
- Add Liquid Ingredients – Stir in orange zest, orange juice, vanilla, and heavy cream.
- Melt Chocolate (Optional) – Mix in melted dark chocolate for a richer frosting.
- Beat Until Fluffy – Whip frosting until light and creamy.
Step 4: Frost & Decorate
- Pipe or Spread Frosting – Use a piping bag or spatula to frost cupcakes.
- Garnish – Top with orange zest, chocolate shavings, or candied orange slices.
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 15 minutes
- Bake Time: 20 minutes
- Cooling Time: 30 minutes
Variations
- Triple Chocolate Orange Cupcakes – Add a melted chocolate drizzle.
- Gluten-Free Option – Use a 1:1 gluten-free flour blend.
- Extra Citrus Flavor – Add a splash of orange extract to the batter.
- Dairy-Free Version – Use almond milk and dairy-free butter.
Storage/Reheating
- Refrigeration: Store in an airtight container for up to 4 days.
- Freezing: Freeze unfrosted cupcakes for up to 2 months.
- Serving Tip: Let refrigerated cupcakes sit at room temperature for 15 minutes before eating.
FAQs
Can I use orange extract instead of fresh orange juice?
Yes! Use ½ teaspoon orange extract instead of fresh juice.
What kind of cocoa powder should I use?
Unsweetened Dutch-process or natural cocoa powder works best.
Can I make these cupcakes ahead of time?
Yes! Bake and store them unfrosted for up to 2 days, then frost before serving.
How do I get extra fluffy frosting?
Whip the butter for 3-5 minutes before adding sugar for a light, fluffy texture.
Can I make mini cupcakes?
Yes! Bake mini cupcakes at 350°F for 10-12 minutes.
How do I prevent cupcakes from sinking?
Use room temperature ingredients and avoid overmixing the batter.
Can I use dark chocolate instead of semi-sweet?
Yes! Dark chocolate will add a richer, deeper flavor.
Can I make this as a cake?
Yes! Pour batter into an 8-inch cake pan and bake for 30-35 minutes.
How do I make the frosting less sweet?
Add a pinch of salt or extra cocoa powder to balance the sweetness.
What pairs well with these cupcakes?
A hot cup of coffee, tea, or orange-infused hot chocolate!
Conclusion
These Double Chocolate Orange Cupcakes are the ultimate indulgence—rich, moist, and bursting with citrusy chocolate goodness. Whether for a holiday, birthday, or chocolate craving, they’re guaranteed to impress. Try them today and experience the magic of chocolate and orange together!
Print
Double Chocolate Orange Cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Double Chocolate Orange Cupcakes are rich, moist, and bursting with citrus flavor! Made with dark cocoa, zesty orange, and topped with a luscious chocolate-orange frosting, they’re the perfect treat for chocolate lovers who enjoy a citrusy twist!
Ingredients
For the Chocolate Orange Cupcakes:
- 1 cup all-purpose flour (125g)
- 1/2 cup unsweetened cocoa powder (Dutch-process for deeper flavor)
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar (100g)
- 1/2 cup brown sugar (packed, 100g)
- 1/2 cup vegetable oil (or melted butter)
- 2 eggs
- 1/2 cup buttermilk (or milk + 1 teaspoon vinegar)
- 1 teaspoon vanilla extract
- Zest of 1 large orange
- 1/4 cup fresh orange juice
- 1/2 cup semi-sweet chocolate chips (optional, for extra richness)
For the Chocolate Orange Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar (180g)
- 1/4 cup unsweetened cocoa powder
- 2 tablespoons heavy cream (or milk)
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon orange extract (or 1 teaspoon orange zest)
- 1/4 teaspoon salt
- 3 oz melted dark chocolate, cooled slightly
For Garnish (Optional):
- Chocolate shavings
- Orange zest curls
- Mini chocolate chips
Instructions
Step 1: Prepare the Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In another bowl, whisk granulated sugar, brown sugar, oil, eggs, buttermilk, vanilla, orange zest, and orange juice until smooth.
- Gradually add the dry ingredients to the wet, stirring until just combined. Fold in chocolate chips if using.
- Divide the batter evenly among the cupcake liners, filling each about ⅔ full.
Step 2: Bake
- Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Step 3: Make the Frosting
- In a bowl, beat butter until light and fluffy.
- Add powdered sugar, cocoa powder, salt, and orange extract. Beat on low, then increase speed until combined.
- Pour in melted chocolate and heavy cream, beating until smooth and creamy.
- If needed, add more cream to adjust consistency.
Step 4: Decorate & Serve
- Pipe or spread the frosting onto the cooled cupcakes.
- Garnish with chocolate shavings, orange zest curls, or mini chocolate chips.
- Serve and enjoy these chocolatey, citrusy delights!
Notes
✔ Extra Orange Flavor? Add 1 more teaspoon of zest to the batter.
✔ Want a Fudgier Texture? Use sour cream instead of buttermilk.
✔ Gluten-Free Version? Use 1:1 gluten-free flour blend.
✔ For an Elegant Touch: Drizzle with melted chocolate and a sprinkle of sea salt.