Easy and Quick Chocolate Orange Cupcakes

Making Chocolate Orange Cupcakes at home has never been easier or more delicious! These cupcakes have a rich cocoa flavor, and are enhanced with a burst of citrus from fresh oranges. Topped with a decadent chocolate buttercream, these cupcakes are elegant yet simple to make.

Chocolate and orange is a classic flavor combination. The deep and decadent richness you get from chocolate is brightened with a light orange citrus flavor to wake up all your taste buds. I have loved this combo so much that I also turned it into chocolate orange shortbread cookies and a chocolate orange cake!

These flavor packed cupcakes are moist and super soft. The batter is made with orange juice so the flavor is really baked in. You can top these beauties with a layer of Chocolate buttercream, or fudge frosting, and you’ve got an elegant dessert that looks (and tastes) like it was straight out of a bakery! 

The best part is that they are really simple to make. As a professional baker, my favorite recipes are the ones that look impressive yet took only minutes to put together- just like these cupcakes!

All you do is combine the dry ingredients in one bowl and add in the wet ingredients. Mix and bake as usual!

You can also frost these cupcakes with an airy whipped chocolate ganache or chocolate cream cheese frosting.

Yield and baking time

This recipe makes 12 cupcakes but you can easily double the recipe. You can also make these in mini form by baking in a mini muffin pan for 12 minutes.

INGREDIENTS NEEDED

• Granulated Sugar – This essential ingredient adds sweetness to the cupcakes, enhancing the other flavors, and helping with browning and texture.
• Orange Zest – Adds a fresh and tangy pop of citrus flavor to the cupcakes, complementing the rich chocolatey taste.
• All Purpose Flour –  Gives the cupcakes their structure and mixes with the rest of the ingredients. 
• Cocoa Powder – Provides the cupcakes with a deep, rich chocolate flavor while also adding a rich brown color. 
• Baking Powder and Baking Soda – These leavening agents help the cupcakes rise and become light and fluffy. Baking soda reacts with acidic ingredients (like buttermilk and cocoa powder), while baking powder has its own acid and just needs moisture.
• Salt – Enhances all the other flavors in the cupcakes by balancing the sweetness. 
• Eggs – Help with the structure of the cupcakes.
• Buttermilk – Adds a tangy flavor and tender texture to the cupcakes.
• Vanilla Extract – Adds a layer of flavor complexity, rounding out the chocolate and orange flavors with a warming aroma. 
• Orange Juice – Contributes to the overall moisture of the cupcake while adding fresh orange flavor. 
• Cooking Oil – Provides fat, which tenderizes the crumb, making the cupcakes moist. It also carries flavors and helps to distribute heat evenly during baking.

HOW TO MAKE CHOCOLATE ORANGE CUPCAKES

Prepare for baking: Preheat the oven to 350° F. Line a 12-cup muffin tin with muffin liners. Set aside. 

Mix the dry ingredients: Add the sugar to the bowl of a stand mixer. Then, zest the orange on top of the sugar to help absorb the essential oils and natural flavors. Add in the flour, cocoa powder, baking soda, baking powder, and salt. Whisk on low speed until the dry ingredients are fully combined. 

Add in the wet ingredients: To the bowl with the dry ingredients, slowly add each egg and mix until each is fully combined. Then, add the milk, vanilla, orange juice, and oil. Mix just until the batter is formed. 

Bake and cool: Using an ice cream scoop, add the batter ¾ of the way full in each lined muffin tin. Bake for 18-20 minutes. Let the cupcakes cool completely.

Frost and garnish: Frost with Chocolate buttercream, or fudge frosting, then top with chocolate dipped orange slices and additional orange zest if desired. Enjoy! 

How to make chocolate dipped orange slices

This is totally optional but makes the cupcakes look even more impressive. All you have to do is slice an orange and cut each slice into quarters so you have 4 wedges.

In the microwave on 30 second increments, melt 1/4-1/2 cup of chocolate with a drop of oil in it. Dip half the wedges into the chocolate, then lay them down on wax or parchment paper to dry.

When they are dry, stick them into the cupcake!

TIPS FOR RECIPE SUCCESS

• To pipe frosting onto these cupcakes I use a 1M tip from wilton and a piping bag.
• When zesting the orange, make sure only to scrape off the outermost orange layer and avoid the white pith underneath, as it can add a bitter flavor to your cupcakes.
• When adding the eggs, add them one at a time, fully incorporating each before adding the next. This prevents the batter from curdling and results in a smoother mixture.
•  Avoid over-mixing the batter once you’ve added the flour, as this can lead to gluten development, resulting in a tougher cupcake. Stop mixing as soon as there are no streaks of flour left.
• Use an ice cream scoop to divide the batter among the muffin liners, ensuring an even distribution and cupcakes that are uniform in size.
• Allow the cupcakes to cool completely before frosting them; otherwise, the frosting might melt and slide off. If you’re in a hurry, you can pop them in the fridge to speed up the cooling process.

STORAGE AND FREEZING

Storing: Place them in an airtight container and store at room temperature for about 2-3 days.

Freezing: For longer storage, cupcakes can be frozen. Freeze them unfrosted on a baking sheet until they’re firm to the touch, then transfer them to a zip-top freezer bag or an airtight container. They can be stored in the freezer for up to 3 months. When you’re ready to eat them, let them thaw in the refrigerator overnight, then bring them to room temperature and frost. 

FAQ

Can I substitute the buttermilk with regular milk in this recipe?

Yes, you can. However, buttermilk adds a distinct tangy flavor and helps make the cupcakes tender. If you don’t have buttermilk, you can make a quick substitute by adding a tablespoon of lemon juice or vinegar to a cup of milk and let it sit for 5-10 minutes until it curdles.

My cupcakes didn’t rise properly, what could be the reason?

There could be a few reasons why your cupcakes didn’t rise. One common issue is outdated leavening agents (baking soda or baking powder). Always check the expiration date before using. Another reason might be over-mixing the batter, which can overdevelop the gluten and prevent the cupcakes from rising properly.

Can I make these cupcakes ahead of time for a party?

You can bake the cupcakes a day in advance, let them cool completely, then store them in an airtight container. It’s best to frost them on the day of the party to ensure the frosting is fresh and the cupcakes look their best.

WAYS TO ENJOY

• Instead of chocolate, try using Orange Buttercream to frost the top for additional orange flavor and color contrast. 
• Garnish with a quartered Crispy and Chewy Orange Cookie for even more visual appeal and indulgence. 
• Drizzle the top with Bourbon Caramel Sauce after frosting for a deep caramel flavor with a boozy twist. 

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