Chocolate Orange Cupcakes

A chocolate frosting topped chocolate orange cupcake on a white plate, with a fresh slice of an orange as a topper.

Chocolate Orange Cupcakes

Soft, moist, and fluffy chocolate orange cupcakes are infused with fresh orange juice and orange zest in both the cupcake AND the frosting! Such a perfect cupcake for the winter season.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 15

Total Time 35

Servings cupcakes

Calories 332kcal

Author Whitney Wright

Equipment

Ingredients

Chocolate Orange Cupcakes

1 cup all purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup granulated sugar
1/3 cup vegetable oil or canola oil
1 1/2 teaspoon vanilla extract
2 eggs
1/2 cup milk
2 tablespoons orange zest will need about 2 oranges
2 tablespoons orange juice

Chocolate Orange Buttercream

1 cup unsalted butter softened to room temperature but still slightly cold
3/4 cup unsweetened cocoa powder
3 1/2 cups powdered sugar
1 teaspoon vanilla extract
2 tablespoons orange juice (will need 1-2 oranges)
1 1/2 tablespoons orange zest

Instructions

Chocolate Orange Cupcakes

Preheat oven to 350°F. Line a cupcake pan with cupcake liners, set aside.
In a medium bowl whisk the flour, cocoa, baking soda, baking powder, salt.
In the bowl of a stand mixer fitted with the paddle attachment mix the sugar and oil for 1 minute or until well combined. Add the vanilla, eggs, milk, orange zest, and orange juice. Mix until combined.
Pour the dry ingredients into the wet ingredients and mix until just combined, don’t overmix.
Scoop the batter into the cupcake tin about ½ way full. I like to use a large size 20, 3 tablespoon size cookie scoop.
Bake for 12-15 mins or until a toothpick inserted comes out with a few moist crumbs. (Mine baked 13 minutes. Don't over bake, otherwise the cupcakes will be dry). Remove from the oven and let them sit in the pan for 5 minutes before turning out on a wire rack to cool completely.

Chocolate Orange Buttercream

In a stand mixer bowl beat the butter on medium speed until smooth, about 1-2 minutes. Add the cocoa powder and the powdered sugar ½ cup at a time, and mix until smooth. Add the vanilla, orange juice, and orange zest. Add more orange juice (or milk) until desired consistency is reached. If it’s too thin, add a bit more powdered sugar.

Assembly

Place the frosting in a piping bag and pipe onto the cooled cupcakes. Top with a fresh orange slice if desired. Store leftover cupcakes covered in the fridge for 4 days. These cupcakes can stay covered at room temperature for 2 days.

Notes

Using fresh oranges brings a more natural orange flavor to the chocolate orange cupcake and buttercream frosting.

Sift the powdered sugar and cocoa powder prior to adding into the buttercream frosting to ensure a smoother texture.

Don't over mix the cupcake batter once you add the dry ingredients to the wet ingredients. Over mixing at this point will cause the batter to seize and the resulting cupcakes to be tough.

The butter for the buttercream should be cold but not solid. I usually take the butter out about 30 minutes before I need to use it.

Make Ahead, Storing, and Freezing: Store leftover cupcakes covered in the fridge for 4 days. These cupcakes can stay covered at room temperature for 2 days.

Store buttercream in the fridge in an airtight container for a week or two prior to using it. When ready to use, bring to room temperature and whip it up again in a stand mixer to get the texture light and fluffy again.

Freeze buttercream in an airtight container for up to 3 months. When ready to use, remove from the freezer and store in the fridge overnight. Bring the buttercream to room temperature and whip up prior to using.

Store baked cupcakes in the freezer for up to 3 months. Wrap individually in plastic wrap once completely cooled and store in an airtight container or Ziplock bag.

If freezing baked cupcakes or decorated cupcakes longer than 1 week, wrap in an additional layer of aluminum foil.

Nutrition