These Double Chocolate Orange Cupcakes are rich, moist, and packed with deep chocolate flavor, enhanced with a hint of citrusy orange. Topped with a luscious chocolate orange frosting, these cupcakes are perfect for chocolate lovers who enjoy a zesty twist. Ideal for special occasions, holidays, or whenever you need a sweet pick-me-up!

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Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
Mix dry ingredients: In a bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
Cream butter & sugar: In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes).
Add eggs & flavoring: Beat in the eggs one at a time, followed by the vanilla extract and orange zest.
Combine wet & dry: Alternately mix in the dry ingredients and the orange juice + milk, starting and ending with the dry ingredients. Mix until just combined.
Fold in chocolate chips (if using).
Bake: Divide batter evenly among the cupcake liners. Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean. Let cool completely before frosting.

Beat butter: In a large bowl, beat the butter until smooth and creamy.
Add powdered sugar & cocoa powder: Gradually mix in powdered sugar and cocoa powder, beating until well combined.
Add liquids: Mix in heavy cream, vanilla extract, orange zest, and orange juice. Beat for another 2–3 minutes until fluffy. Adjust with more orange juice or powdered sugar if needed.
Frost cupcakes: Use a piping bag or a spatula to frost cooled cupcakes.

For extra chocolatey goodness, drizzle melted dark chocolate over the frosting.
You can replace the chocolate chips with chopped dark chocolate for a more intense flavor.
Store cupcakes in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.