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
Units
Scale
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.