Short Description
Double Chocolate Orange Cupcakes are a decadent and citrusy treat featuring rich chocolate flavor with a refreshing hint of orange. These moist, fluffy cupcakes are topped with a luscious chocolate-orange frosting, making them perfect for any occasion.
Why You’ll Love This Recipe
- Rich and Indulgent: A deep chocolate flavor balanced with bright citrus notes.
- Moist and Fluffy: Perfectly tender cupcakes with a soft texture.
- Easy to Make: Simple ingredients and straightforward steps.
- Crowd-Pleasing: Great for parties, celebrations, or just a sweet craving.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cupcakes:
- All-purpose flour
- Unsweetened cocoa powder
- Baking powder
- Baking soda
- Salt
- Granulated sugar
- Brown sugar
- Eggs
- Whole milk
- Fresh orange juice
- Orange zest
- Vegetable oil
- Vanilla extract
- Boiling water
- Semi-sweet chocolate chips (optional)
For the Frosting:
- Unsalted butter, softened
- Powdered sugar
- Unsweetened cocoa powder
- Orange zest
- Fresh orange juice
- Heavy cream (as needed)
- Dark chocolate, melted
Directions
Make the Cupcakes
- Preheat the Oven: Set your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- Mix Dry Ingredients: In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In a separate bowl, beat eggs, sugar, brown sugar, milk, orange juice, orange zest, oil, and vanilla extract.
- Mix the Batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the boiling water and chocolate chips (if using).
- Bake: Divide the batter evenly among the cupcake liners and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let cupcakes cool in the pan for 5 minutes before transferring to a wire rack.
Make the Frosting
- Beat Butter: Using a mixer, beat butter until creamy.
- Add Ingredients: Gradually add powdered sugar, cocoa powder, orange zest, and orange juice, mixing until smooth.
- Incorporate Chocolate: Stir in melted dark chocolate, adding heavy cream as needed for a smooth consistency.
- Frost the Cupcakes: Pipe or spread the frosting over the cooled cupcakes and garnish with extra orange zest if desired.
Servings and Timing
- Servings: 12 cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Variations
- Extra Decadence: Fill the cupcakes with a chocolate ganache center.
- Gluten-Free Option: Use a gluten-free flour blend.
- White Chocolate Twist: Swap dark chocolate for white chocolate in the frosting.
- Nutty Crunch: Top with crushed hazelnuts or almonds for added texture.
Storage/Reheating
- Storage: Store in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- Freezing: Freeze unfrosted cupcakes in a sealed bag for up to 2 months. Thaw and frost before serving.
FAQs
Can I use bottled orange juice instead of fresh?
Fresh orange juice is best for flavor, but bottled works in a pinch.
How do I make the cupcakes extra moist?
Adding a little sour cream or yogurt to the batter enhances moisture.
Can I make these cupcakes dairy-free?
Yes! Use dairy-free milk and butter alternatives.
What’s the best way to zest an orange?
Use a fine grater or zester, avoiding the bitter white pith.
Can I substitute another citrus flavor?
Yes! Lemon or lime zest and juice can be used for a different twist.
How do I keep my frosting from being too runny?
Add powdered sugar in small amounts until the desired thickness is reached.
Can I make mini cupcakes?
Yes! Reduce the baking time to about 12-15 minutes.
Can I use dark chocolate instead of cocoa powder?
Yes, but reduce the amount of sugar slightly to balance sweetness.
How do I pipe frosting like a pro?
Use a piping bag with a star tip and apply even pressure while swirling.
Can I add liqueur for extra flavor?
Yes! A splash of orange liqueur in the batter or frosting enhances the flavor.
Conclusion
Double Chocolate Orange Cupcakes are a delightful combination of rich chocolate and zesty citrus flavors. Whether you’re making them for a party, a holiday, or just a treat for yourself, these cupcakes are sure to impress. Try out different variations and enjoy every bite!
PrintDouble Chocolate Orange Cupcakes
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Category: Dessert
- Method: Baking
Description
hese Double Chocolate Orange Cupcakes combine deep chocolate flavor with bright citrusy orange for a decadent yet refreshing treat!
Ingredients
- For the Cupcakes:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 3/4 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/2 cup vegetable oil (or melted butter)
- 2 large eggs
- 1/2 cup whole milk
- 1/4 cup freshly squeezed orange juice
- 1 tbsp orange zest
- 1 tsp vanilla extract
- 1/2 cup hot water or coffee (for deep chocolate flavor)
- For the Chocolate Orange Frosting:
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1/4 cup unsweetened cocoa powder
- 1/4 tsp salt
- 2 tbsp whole milk or heavy cream
- 1 tsp orange zest
- 1/2 tsp vanilla extract
- 2 oz melted dark chocolate (optional, for extra richness)
- For Garnish:
- Chocolate shavings or curls
- Orange zest or candied orange slices
Instructions
- Step 1: Make the Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, beat sugar, oil, eggs, milk, orange juice, orange zest, and vanilla extract until smooth.
- Gradually mix in the dry ingredients, then stir in the hot water or coffee until just combined. (Batter will be thin—this is normal!)
- Fill cupcake liners ¾ full and 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 2: Make the Frosting
- Beat softened butter until fluffy. Add powdered sugar, cocoa powder, and salt, mixing until combined.
- Add milk, orange zest, vanilla extract, and melted chocolate (if using). Beat until smooth and creamy. If too thick, add more milk 1 tsp at a time.
- Step 3: Frost & Garnish
- Pipe or spread the frosting onto the cooled cupcakes.
- Garnish with chocolate shavings, extra orange zest, or a small candied orange slice.
Notes
- Extra orange flavor? Add ¼ tsp orange extract to the batter or frosting.
- Want a fudgy texture? Use ½ cup sour cream instead of milk in the batter.
- Storage: Store cupcakes in an airtight container at room temperature for 2 days, or refrigerate for up to 5 days.
- Details
Nutrition
- Calories: ~280
- Sugar: 28g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 5g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
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